And what else would be better than to combine them into a poundcake?
I adore poundcake. Love it more so. I’ve been kicking it up a notch lately with buttermilk, which I pretty much substitute for milk in most of my baking now. It gives a lift and kick and a richness to cakes especially. Honestly, because cakes NEED a bit more richness… enter gilding the lily terminology here. Add in blueberries and your summer has just been captured in this dessert. Garnish with whipped cream, serve warm with ice cream and of course a few fresh blueberries, or toasted the next morning as the breakfast of champions!
From the blueberry fields flooding into to Middle Georgia into this Farmer’s kitchen and now on to yours, enjoy this delightful dessert!
Brown Sugar and Buttermilk Blueberry Poundcake1 cup (2 sticks) of butter, softened
½ cup of shortening
16 oz. of brown sugar…one box
½ cup of granulated sugar
½ cup of vanilla sugar
3 ½ cups of cake flour
½ teaspoon of baking powder
1 cup of buttermilk
1 teaspoon of good vanilla
½ teaspoon of salt
1 ½ cups of fresh blueberries
Preheat oven to 300 degrees. Grease and flour a 10” Bundt pan or two small loaf pans.
Sift the flour and baking powder in a large bowl and then set aside.
With your mixer, hand or standing, cream the butter and shortening. Add the sugars alternately and continue to beat the mixture. Add the eggs, one at a time, incorporating well after each egg is added.
Beginning and ending with the flour mixture, add the flour and milk to the creamed butter, sugar and eggs.
Mix the blueberries with a bit of flour, about 2 tablespoons and gently fold them into the batter. You can leave off the extra flour and have the blueberries concentrated on the bottom of the cake.
Pour the batter into the prepared pan and bake for 2 hours. Fair warning, your house will smell wonderful!!
Allow to cool and serve with Vanilla Bean Whipped Cream or ice cream! Yummmm!!