Cooking Through Ratio: Doughs and Batters – Blueberry Pound Cake

Blueberry Poundcake
Blueberry Poundcake

Angel food cake is next in the series, but unfortunately I don’t have a tube pan or a springform pan to make it in. Although this is a short week, I still wanted to make something that I could eat for breakfast on my way to work. The economy may be getting better, but my wallet has yet to show it. Cheap and tasty is the name of the game. Pound cake seemed like a delicious idea.

Drawing on some inspiration from Megan Chromik’s Delicious Dishings blog post on Blueberry Pound Cake, I opted to make some of my own using some frozen blueberries I had in my freezer that I had picked up at a farmer’s market. Although the book calls for a hour bake time, I am still noticing that I need more than that to make pound cake in my oven. I’ll have to figure that one out.

The result was amazing. The blueberries appeared to vanish leaving little blue pockets of “taste”; the result excellent. What a delicious breakfast to look forward to this week. Starbucks has nothing on this pound cake!

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