This yummy blueberry pound cake recipe gets its unique flavor from a splash of bourbon mixed right into the batter. Drizzle with sweet glaze or serve with vanilla ice cream.
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For two weeks now I have been hearing about these fantastic blueberries. They are grown on a farm in South Mississippi owned by the family of Cheri M. – a lady I work with.
Unable to control my enthusiasm, when Cheri sent out the call for orders last Friday, I ordered six pounds. When I told The Husband what I had done, he looked a little alarmed and asked, “What are we going to do with six pounds of blueberries?”
Because it’s just the two of us. And Little Tot. Who barely has teeth.
Cheri M. harvesting the berries.
For the record, blueberries freeze very well. I usually separate them into one cup servings and toss them in the freezer. No need to wash beforehand. When you get ready to use, remove them from the freezer, give them a good rinse, and toss them into your batter. No thawing required.
And FYI, frozen blueberries also make a good snack.
Let Them Eat Cake
However, I didn’t want to get my six pounds of fresh blueberries home, promptly toss them in the freezer, and save them for a rainy day. That’s like coming home after buying a new pair of shoes or a fabulous dress and just tossing it in your closet. No, I had to use a least some of my bounty NOW.
Hmmm, what to make? There will be plenty of time later for blueberry muffins and blueberry pancakes. I wanted something different. Something a little more challenging.
This was my first attempt at making a pound cake and I was beyond thrilled with the results when I pulled it out of the oven. Now for the big test — would the dang bundt pan turn loose of it? After letting it cool for a few minutes, I ran my knife around the outside, inverted it onto a plate, and voila! The cake gods were good to me this time.
This sweet cake balances the tartness of the berries. Serve with a big scoop of ice cream or a tall glass of cold milk.
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Bourbon Blueberry Pound Cake
- 1 pound (4 sticks) unsalted butter, softened
- 2 cups sugar
- 3/4 cup maple syrup
- 8 large eggs
- 3 cups all-purpose flour sifted
- 2 teaspoons vanilla
- 4 tablespoons bourbon
- 1 cup fresh or frozen blueberries
- Cream together butter, sugar, and maple syrup until fluffy.
- Add eggs and beat well.
- Mix in flour, vanilla, and bourbon.
- Fold in blueberries.
- Pour batter into a greased and floured tube pan.
- Bake at 325 degrees for 1 ½ hours or until a toothpick inserted near the center comes out clean. Allow the cake to cool in the pan for 10 minutes.
- Run a knife around the perimeter of the cake. Invert cake onto a plate.