It's not blueberry season but if you are able to snag a container or two then I suggest you do when making this moist, fruit infused pound cake.
I've mentioned it time and time again, hosting can be easy especially when things are semi-homemade. Add a few extra touches to take it from looking as if you have no idea what you're doing to "Ooo can I get your recipe?!"
This delicious pound cake is another cake recipe you can add to the list that doesn't take ALL the ingredients in the world but a few extra to give it a homemade tasting touch. Check out the recipe below and be sure to tag me if you make one.
1/2 cup of blueberries
1/2 cup of sugar
1/2 cup of water
1 tsp vanilla extract
Boil until blueberries begin to emulsify and the water and sugar make a fluid mixture (approximately 2-3 minutes)
You can make a delicious pound cake from scratch but I like to save time and have staple box mixes I use to lay the foundation. The premium pound cake mix I use is from HEB and their brand. Majority of the time, I have had a positive experience with using HEB branded products and this one is on the list.
After following the instructions on the back, I suggest including the following:
1 extra egg
Trade water for heavy whipping cream
1 packet of vanilla pudding mix
1 heaping tablespoon of sour cream + 1 teaspoon vanilla extract (optional)
When assembling, pour half of your cake mixture into the bottom of your pan. Follow up with a tablespoon scoop of blueberry syrup (I like to keep whole berries in the batter). Add the remaining batter on top to "sandwich" the syrup filling.
Take a knife and slice between every other section to create a marble effect.
Pause...we didn't talk about this pan....THE bundt pan.
A tip when going the semi homemade route, you eat with your eyes FIRST. No matter what is served, you want it to look appetizing and I keep a stash of beautifully crafted bundt pans when I am looking for a unique design. My favorite being a Nordic ware Brilliance Bundt Pan - obsessed! This pan elevates the look of a simple cake and you will be tempted to use it over and over again...you're warned! Also, to keep the sharp edges be sure you liberally apply non stick spray.
When baking, keep an eye to make sure it doesn't bake too quickly. Depending on your oven, it can bake quick in the sharp edges causing it to dry out.
The leftover syrup can be used to either make homemade whipped cream or a buttercream. You can find my favorite way to make whipped cream icing here.
For this recipe I opted for a glaze and poured liberally over the cake.
It will harden pretty quick so you need to move quickly when garnishing with frozen or fresh blueberries.
Add a dusting of powder sugar, slice and enjoy!
Be sure to post this recipe to your Pinterest and you can follow me over there as well and if you decide to whip up this exact recipe or your own version, tag me - I'd love to see!