begin with butter

Blueberry Buckle Pound Cake

Emma Keys

Hey BB!  This Blueberry Buckle Pound Cake will positively knock your socks off!   And it's deceptively easy too.

Let’s get started!

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

Blueberries: Fresh or Frozen?


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

Where is the recipe?


Right here!

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