Blueberry Almond Pound Cake

Blueberry Pound Cake

One of my Grandma Meme’s go-to dessert recipes when I was a little girl was pound cake.

I can picture it right now, sitting in it’s covered glass cake stand on the middle of her kitchen table.

Growing up in Oklahoma, my grandma was the kind of grandma that didn’t just make dessert for special occasions, well unless you consider every meal a special occasion, which I do because eating is pretty much my favorite thing 😉

We had milkshakes and cookies and cakes and pies. Oh the life of a child growing up across the street from a southern grandma, oh yes, it was so good!

Baking cookies with Grandma Meme

I’ve shared this picture a couple of times in the past, and it also appears on the dedication page of my cookbook, but it’s seriously my favorite picture. It really sums up growing up with my grandma Meme. She let us sit on the kitchen counter, help her bake and let us eat cookie dough… all seen in this picture!

I miss her every day, but when I’m in the kitchen I always know that she’s with me, looking down and saying “just throw a little more butter in that!” haha!

Blueberry Almond Pound Cake

I decided to remake her famous pound cake last week, and asked my Dad for the recipe, this is what he sent me:

Grandmas Hand Written Pound Cake Recipe

Gotta love the simple recipe, cursive handwriting and vintage recipe card!

Blueberry Pound Cake

I switched up the lemon flavoring with almond extract from Nature’s Flavors,  then tossed in some fresh blueberries.

The result was Meme’s perfect pound cake with a burst of almond & blueberry flavor, so so good!

Blueberry Pound Cake Ingredients

Ingredients

Preheat oven to 325°.

Cream the butter and sugar together.

Add the cake flour and milk, alternating.

Add the baking soda, almond flavoring, vanilla and eggs.

Blueberry Pound Cake Recipe

Lightly hand mix in the blueberries.

Blueberry Pound Cake Recipe

Pour into greased bundt pan.

Blueberry Pound Cake Recipe

Bake for 1 hour – 1 hour 15 minutes.

One of the things my Dad told me when I asked him for the recipe was not to open the oven door while the cake was baking.

He said that my Meme would always tell them as kids not to open the oven door while the pound cake was baking or it wouldn’t bake up properly.

So, I followed Meme’s rule and waited patiently for an hour before opening that oven door (would have been way harder as a kid!)

Blueberry Almond Pound Cake

And what do you know, opened the oven, removed the cake, let it cool 10-15 minutes, popped it out of the bundt pan and there it was, that perfect golden brown crust and light, fluffy center that I remember from my childhood!

Blueberry Almond Pound Cake

I love the addition of fresh blueberries, and if you’re feeling extra patriotic this labor day weekend, you could also add raspberries or strawberries to make a beautiful red, white and blue dessert!

Blueberry Almond Pound Cake

The Nature’s Flavors Organic Almond and Vanilla Flavors also add a great taste to the cake.

Be sure to check out all of their organic flavors and organic, natural food colorings on their website!

Blueberry Pound Cake

Thank you to my Meme for inspiring this recipe, inspiring my passion for cooking and passion for life.

You were an amazing woman, filled with such a beautiful, positive, happy spirit that loved her children and grandchildren more than anything in this world. We all miss you every day!

Blueberry Pound Cake

Blueberry Almond Pound Cake

Prep Time: 15 minutes

Cook Time: 1 hour

Serving Size: 8-10

Blueberry Almond Pound Cake

Ingredients

  • 1 cup butter
  • 2 cups sugar
  • 3 cups cake flour
  • 1 cup buttermilk
  • ¼ tsp baking soda
  • ½ tsp Natures Flavors Almond Flavoring
  • 1 tsp Natures Flavors Vanilla
  • 4 eggs
  • 1 cup fresh blueberries

Instructions

  1. Preheat the oven to 325°.
  2. Cream the butter and sugar together.
  3. Add the cake flour and milk, alternating.
  4. Add the baking soda, almond flavoring, vanilla and eggs.
  5. Lightly hand mix in the blueberries.
  6. Pour into greased bundt pan.
  7. Bake for 1 hour – 1 hour 15 minutes, without opening the oven door.
  8. Remove from the oven & cool 10-15 minutes before removing from the bundt pan.
http://whitneybond.com/blueberry-almond-pound-cake/