Blueberry Buckle Pound Cake

begin with butter Emma Keys Learn more

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Loads of bountiful blueberries dot the landscape of this cake, making it a treat to see and eat.

Blueberries: Fresh or Frozen?

01 You can use either in this amazing cake! If frozen, allow them to thaw before using.

Why Baking Soda?

02 This cake uses baking soda, which needs other acidic ingredients to activate.

Where is the recipe?

03 Right here! Blueberry Buckle Pound Cake

Cake Ingredients:

– 384 g (3 c) all-purpose flour, plus two tablespoons for the blueberries – 1 tsp kosher salt – 1/4 tsp baking soda – 173 g (3/4 c) unsalted butter, room temperature – 58 g (1/4 c) full-fat cream cheese, room temperature – 500 g (2.5 c) granulated sugar – 6 eggs, room temperature – 1 tbsp pure vanilla extract (or 1 pod vanilla beans) – 250 g (1 c) buttermilk – 384 g (1.5 c) blueberries, fresh or frozen – 384 g (3 c) all-purpose flour, plus two tablespoons for the blueberries – 1 tsp kosher salt – 1/4 tsp baking soda – 173 g (3/4 c) unsalted butter, room temperature – 58 g (1/4 c) full-fat cream cheese, room temperature – 500 g (2.5 c) granulated sugar – 6 eggs, room temperature – 1 tbsp pure vanilla extract (or 1 pod vanilla beans) – 250 g (1 c) buttermilk – 384 g (1.5 c) blueberries, fresh or frozen Learn more

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