Better Than Starbucks Bluberry Pound Cake

Transport your taste buds to a café-level indulgence with this irresistible 'Better Than Starbucks Blueberry Pound Cake.' Bursting with the vibrant sweetness of fresh blueberries and the zesty brightness of lemon, this moist and buttery pound cake strikes the perfect balance between decadent and refreshing. Made with pantry staples like creamy unsalted butter, pure vanilla extract, and all-purpose flour, this homemade version skips the preservatives while delivering bakery-quality results. A clever tip of tossing blueberries in flour ensures they stay perfectly suspended in the velvety batter, preventing any sinking mishaps. Best of all, the aroma of this cake as it bakes in your oven will have your kitchen smelling utterly divine. Easy to slice and ideal for brunch, dessert, or a luxurious snack with your morning coffee, this recipe truly lives up to its name – better than store-bought!

Nutriscore Rating: 23/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 8

Ingredients

• 226 grams unsalted butter
• 300 grams granulated sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 tablespoon lemon zest
• 300 grams all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoons salt
• 120 milliliters whole milk
• 200 grams fresh blueberries
• 2 teaspoons all-purpose flour (for blueberries)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.

Step 2

In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes using a hand or stand mixer on medium speed.

Step 3

Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and lemon zest.

Step 4

In a separate bowl, whisk together the flour, baking powder, and salt.

Step 5

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix.

Step 6

In another small bowl, toss the blueberries with the 2 teaspoons of flour to prevent them from sinking to the bottom of the cake.

Step 7

Gently fold the blueberries into the batter using a spatula.

Step 8

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 9

Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 55 minutes to avoid overbaking.

Step 10

Let the pound cake cool in the pan for 10 minutes, then carefully remove it from the pan and transfer to a wire rack to cool completely before slicing.

Nutrition Facts

Serving size	(540.2g)

Amount per serving	% Daily Value*
Calories	2814.4

Total Fat 193.8g	0%
Saturated Fat 113.0g	0%
Polyunsaturated Fat g
Cholesterol 500.4mg	0%
Sodium 1212.4mg	0%
Total Carbohydrate 306.0g	0%
Dietary Fiber 1.2g	0%
Total Sugars 300.1g
Protein 2.3g	0%

Vitamin D 0IU	0%
Calcium 64.1mg	0%
Iron 0.2mg	0%
Potassium 71.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.6%

Protein: 0.3%

Carbs: 41.1%