Divas Can Cook · by Monique Kilgore @DivasCanCook★ 4.9 (15)
Fresh Blueberry Pound Cake
NUTRITION · PER SERVING110M COOK
CAL 32%·PRO 16%
CARBS 86G54% OF CAL
4G FIBER20G OTHER62G TOTAL SUGAR
FAT 29G42% OF CAL
17G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft and moist pound cake loaded with fresh blueberries and drizzled with vanilla butter glaze. Like eating a blueberry muffin in cake form.
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View the full recipe on Divas Can Cook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 cups fresh blueberries (washed, air-dried)
- ¼ cup all-purpose flour
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ cups unsalted butter (3 sticks)
- 3 cups granulated sugar
- 5 eggs (room temperature)
- 1 tablespoon pure vanilla extract
- ½ teaspoon almond extract
- 1 cup whole milk
- 1 cup powdered sugar
- 3 tablespoons unsalted butter (melted)
- 2 tablespoons whole milk
- ¼ teaspoon vanilla extract
- 1 pinch salt
At a glance
PER SERVING · TIME 110M
CAL 32%·PRO 16%
CARBS 86G54% OF CAL
4G FIBER20G OTHER62G TOTAL SUGAR
FAT 29G42% OF CAL
17G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 30m
- Sodium
- 154mg
- Total sugar
- 62g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 212mg
- Calcium
- 55mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 154MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.