Blueberry Pound Cake


Blueberry Pound Cake

We are days away from our big U-Pick event at Maassen’s Berry Patch, so we wanted to share the best way to use our delicious Blueberries. First up… Dessert! A good friend of our Berry Patch recently shared this amazing blueberry pound cake recipe from

We got to taste it… and the only thing we can say is that it did not last very long in our kitchen counter.


2 tablespoons butter

¼ cup white sugar

2 ¾ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 cup butter

2 cups white sugar

4 eggs

1 teaspoon vanilla extract

2 cups fresh blueberries

¼ cup all-purpose flour


  1. Preheat oven to 325 degrees F. Grease a 10 inch tube pan with 2 tablespoons butter. Sprinkle pan with ¼ cup sugar. Mix together 2 ¾ cups flour, baking powder, and salt. Set aside.
  2. In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining ¼ cup flour, then fold into batter. Pour batter into prepared pan.
  3. Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

If you don’t feel like baking right after a weekend of fresh blueberry picking at our Arcadia farm, frozen blueberries will also do the trick.



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