Blueberry Almond Pound Cake
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Fresh blueberries and almond extract are added to my Grandma Meme’s easy pound cake recipe for one seriously delicious dessert!
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!
I’ve shared this picture a couple of times in the past, 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!
I decided to remake her famous pound cake last week, and asked my Dad for the recipe, this is what he sent me:
Gotta love the simple recipe, cursive handwriting and vintage recipe card!
I switched up the lemon flavoring with almond extract, 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 Almond Pound Cake 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
Blueberry Almond Pound Cake Instructions
Preheat oven to 325°F.
Cream the butter and sugar together.
Add the cake flour and milk, 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.
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 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. (That would have been way harder as a kid!)
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!
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!
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 Almond Pound Cake
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 Facts
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