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Blueberry orange pound cake

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes

Ingredients

  • 1 cup (250 mL) unsalted butter, softened
  • 1 cup (250 mL) granulated sugar
  • 4 eggs
  • 3 tbsp (45 mL) milk (I used almond milk)
  • 2 tbsp (30 mL) finely grated orange zest
  • 1 tsp (5 mL) vanilla
  • 2 cups (500 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 11/2 cups (375 mL) fresh wild blueberries

For the Orange Glaze:

  • 1/4 cup (60 mL) icing sugar
  • 3 tbsp (45 mL) orange juice

Instructions

  1. In large bowl, beat butter with sugar until light and fluffy.
  2. Beat in eggs, 1 at a time, until light and creamy.
  3. Beat in milk, orange zest and vanilla.
  4. In separate bowl, whisk together all but 1 tbsp of the flour, baking powder and salt; stir into butter mixture until smooth and blended.
  5. Toss blueberries with remaining flour; fold half into batter.
  6. Scrape half of the batter into 9- x 5-inch (2 L) parchment paper-lined loaf pan.
  7. Sprinkle with remaining blueberries.
  8. Scrape remaining batter over berries, smoothing top.
  9. Bake in 350ºF (180ºC) oven until toothpick inserted in centre comes out clean, about 1 hour.
  10. Remove from pan and let cool on a rack for 5-10 minutes.
  11. Orange glaze: In a bowl, mix icing sugar with orange juice, stirring until sugar is dissolved,
  12. With a spoon pour glaze evenly over top.
  13. Let cool on a rack.

Notes

Wrap in waxed paper or plastic and store for up to 4 days or overwrap in foil and freeze for up to 1 month.


Nutrition

  • Serving Size: 12 portions
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