Bourbon Blueberry Pound Cake
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.
Servings 8 people
Ingredients
- 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
Instructions
- 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.
Notes
Adapted from The Cotton Country Collection