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Blueberry Almond Pound Cake
Print Recipe
Fresh blueberries and almond extract are added to my Grandma Meme's easy pound cake recipe for one seriously delicious dessert!
Course
Dessert
Cuisine
American
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Servings
10
people
Calories
503
Author
Whitney Bond
Ingredients
1
cup
butter
2
cups
sugar
3
cups
cake flour
1
cup
buttermilk
¼
tsp
baking soda
½
tsp
almond extract
1
tsp
vanilla extract
4
eggs
1
cup
fresh blueberries
Instructions
Preheat the oven to 325°F.
Cream the butter and sugar together.
Add the cake flour and buttermilk, alternating.
Add the baking soda, almond extract, vanilla extract and eggs.
Lightly hand mix in the blueberries.
Pour into a greased bundt pan.
Bake for 1 hour – 1 hour 15 minutes, without opening the oven door.
Remove from the oven & cool 10-15 minutes before removing from the bundt pan.
Nutrition
Serving:
8
g
|
Calories:
503
kcal
|
Carbohydrates:
70
g
|
Protein:
7
g
|
Fat:
21
g
|
Saturated Fat:
12
g
|
Cholesterol:
116
mg
|
Sodium:
245
mg
|
Potassium:
111
mg
|
Fiber:
1
g
|
Sugar:
42
g
|
Vitamin A:
710
mg
|
Vitamin C:
1.4
mg
|
Calcium:
49
mg
|
Iron:
0.7
mg