Scrumptious Blueberry Pumpkin Pound Cake Recipe for Fall
As a chef who specializes in British cuisine, I have come across many delicious and mouth-watering recipes over time. However, the Blueberry Pumpkin Pound Cake recipe has captured my heart like no other. There is something about its perfect blend of flavors and moist texture that keeps me coming back for more. Not to mention, the beautiful colors of blueberries and pumpkin make this cake an aesthetic delight.
This delectable cake is a perfect blend of autumnal flavors, with the subtle creaminess of canned pumpkin combined with tangy blueberries. It’s an amazing choice for any occasion, from a fancy afternoon tea to a casual potluck gathering. With its light hints of cinnamon and nutmeg, it’s an ideal dessert to pair with coffee or tea.
The Blueberry Pumpkin Pound Cake is perfect for those who want to indulge their sweet tooth but still keep things healthy. The recipe contains low-fat milk and is not too high in sugar or calories, making it the perfect dessert for anyone watching their weight or trying to maintain a healthy lifestyle.
If you are looking for an easy-to-follow recipe that delivers on taste and looks, then this is the recipe for you. In the following sections, I will take you through all the ingredients you need and how to prepare them to achieve the best results. So what are you waiting for? Let’s get started!
Why You’ll Love This Recipe
Have you ever craved a delicious and moist cake that combines two flavors in one? Look no further than this Blueberry Pumpkin Pound Cake recipe. This dessert is the perfect balance of rich pumpkin flavor and tangy blueberries, making it the perfect treat for any time of day.
Not only does this cake taste fantastic, but it is also incredibly easy to make. With simple ingredients like canned pumpkin, fresh blueberries, eggs, and all-purpose flour, you and your family can enjoy this scrumptious dessert in no time. Plus, the recipe yields a generous three cups of batter – enough to satisfy your sweet tooth all week long.
What makes this cake so irresistible? The combination of moist pumpkin and juicy blueberries! The canned pumpkin brings out the richness and depth of the flavor while adding a velvety texture to each slice. The fresh blueberries add bright pops of tartness that keep each bite refreshing and flavorful.
This recipe is also incredibly versatile. You can bake it in a traditional pound cake pan, bundt pan or get creative with mini loafs! Whether you’re looking for a dessert to serve at your next dinner party or want something sweet to have on hand throughout the week, this Blueberry Pumpkin Pound Cake will hit the spot!
So don’t hesitate, gather up these simple ingredients and get baking! Your taste buds (and tummy) will thank you.
Ingredient List
Before beginning any recipe, it is essential to gather all of the necessary ingredients. For this Blueberry Pumpkin Pound Cake Recipe, you will need a variety of ingredients that can be readily found at any grocery store.
Here is a list of everything you’ll need:
– 3 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 2 cups granulated sugar
– 1 cup canned pumpkin
– 1 cup unsalted butter, softened to room temperature
– 4 large eggs, room temperature
– 1 teaspoon vanilla extract
– 3/4 cup sour cream
– 1/4 cup 1% low-fat milk
– 2 cups fresh blueberries
Also, for the glaze:
– 1/4 cup powdered sugar
– 1 tablespoon maple syrup
– 1 tablespoon lemon juice
Make sure to double-check that you have everything before beginning the recipe to save time and ensure that your pound cake turns out perfectly.
The Recipe How-To
Now let’s get into the nitty-gritty of making this delicious Blueberry Pumpkin Pound Cake!
Step 1: Gather your Ingredients
In a large mixing bowl, combine 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ¼ teaspoon ground nutmeg, and ½ teaspoon salt. Whisk together until well combined.
Step 2: Mix the Wet Ingredients
In a separate bowl, beat 1 cup softened butter until creamy and smooth. Add in 1 cup packed light brown sugar and ½ cup granulated sugar and beat until light and fluffy. Add in 4 large eggs one at a time, mixing well after each addition. Stir in 1 can (15 oz) of pumpkin puree, 2 teaspoons of vanilla extract and mix until smooth.
Step 3: Combine Both Mixtures Together
With the mixer on low speed, gradually add the dry ingredients to the wet mixture just until combined. Then fold in 1 cup fresh or frozen blueberries with a spatula, being careful not to overmix.
Step 4: Bake Your Cake
Preheat the oven to 350°F (180°C). Grease and flour a standard size Bundt cake pan or any pound cake pan you have available.
Pour the batter evenly into your prepared pan. Bake for about an hour or until a toothpick inserted into the center of the cake comes out clean.
Step5: Glaze Time!
When finished baking, remove from oven and let cool on wire rack for 10 minutes, release from pan and let cool completely on wire rack. In a small bowl, whisk together 1 cup powdered sugar and 1-2 tablespoons of milk to make the glaze. Drizzle the glaze over the cooled cake and serve.
Your Blueberry Pumpkin Pound Cake is now ready to be enjoyed! The combination of sweet pumpkin, tangy blueberries, and warm spices makes this cake an instant fall favorite. Give it a try – your taste buds will thank you!
Substitutions and Variations
If you want to add some personal flair to our blueberry pumpkin pound cake recipe, here are some easy substitutions and variations you can try:
– For an extra burst of flavor, you can swap the blueberries for fresh cranberries or diced apples. This will add a subtle tartness and complexity that perfectly complements the sweet pumpkin.
– If you want a denser texture, substitute 1 cup of all-purpose flour with almond flour. The almond flour will give the cake a nutty flavor while also making it moist and crumbly.
– To make this recipe even healthier, substitute 1% low-fat milk with almond milk or soy milk.
– For a more indulgent treat, you can make a cream cheese frosting to go with your pumpkin cake. Simply beat 4 ounces of softened cream cheese with 2 tablespoons of butter until creamy, then gradually beat in 1 cup of powdered sugar and 1 teaspoon of vanilla extract. Spread the frosting on top of your cake after it has cooled down, then decorate it with fresh blueberries on top.
– If you’re feeling adventurous, try making this recipe in a bundt cake pan instead of a regular loaf pan. This will give your cake a gorgeous ring-shaped appearance that is perfect for special occasions.
– Finally, for a twist on traditional fall flavors, consider adding some pumpkin pie spice to the batter. This blend typically includes cinnamon, nutmeg, ginger, allspice, and cloves, which will give your cake an extra kick of warmth and comfort.
By experimenting with these substitutions and variations, you can truly make this blueberry pumpkin pound cake recipe your own. Enjoy!
Serving and Pairing
Looking for the perfect accompaniment to our delicious Blueberry Pumpkin Pound Cake? Look no further than a cup of strong tea or coffee! The rich, warm flavors of this cake make it an ideal treat for a cozy fall afternoon.
For an extra special touch, try serving it with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg on top. Or, if you’re feeling adventurous, consider adding a scoop of vanilla ice cream to really take things up a notch!
One thing we love about this cake is that it’s versatile enough to work with a wide range of different drinks and desserts. It pairs beautifully with fresh blueberries, adding an extra burst of sweetness and tanginess to each bite. For something a little more indulgent, try serving it with a sweet maple glaze or creamy buttercream frosting.
No matter what you choose to pair your Blueberry Pumpkin Pound Cake with, one thing is certain: your taste buds are in for a real treat!
Make-Ahead, Storing and Reheating
This blueberry pumpkin pound cake is a great dessert option for those who like to prepare ahead. You can easily make it in advance, store it properly and still enjoy it later without compromising on the taste.
To make ahead, simply bake the cake as per the recipe instructions and let it cool completely. Once cooled, cover the cake tightly with plastic wrap and store it in the refrigerator for up to 2 days. This is a great option when you have guests coming over or need a dessert for a special occasion.
To reheat the pound cake, preheat your oven to 350°F (175°C). Take the cake out of the refrigerator and allow it to come to room temperature. Once at room temperature, wrap the cake with aluminum foil and place it in the preheated oven for about 10-15 minutes or until heated through. This will help bring back the freshness and moisture in the cake.
For storing leftover slices of blueberry pumpkin pound cake after serving, store them in an airtight container at room temperature for up to 3 days. Alternatively, you can also store them in an airtight container in the refrigerator for up to 1 week.
Pro Tip: For added freshness and moisture, place a slice of bread in the container along with the pound cake slices. The bread will absorb excess moisture and prevent the cake from drying out.
There you have it! Now you know how to make this blueberry pumpkin pound cake ahead of time, reheat it perfectly and even how to store it properly after serving. This makes it an ideal dessert option for special occasions or when you want to indulge your sweet tooth without having to put in too much effort.
Tips for Perfect Results
To ensure perfect results, follow these tips for making the best Blueberry Pumpkin Pound Cake.
1. Use Room Temperature Ingredients
Before you start baking, make sure that your ingredients, such as butter and eggs, are at room temperature. Cold ingredients will not blend well together, and this can result in an uneven texture.
2. Don’t Overmix the Batter
When mixing the batter, use a gentle hand and avoid overmixing. Overmixing can cause gluten to develop too much, resulting in a tough cake.
3. Add Blueberries Carefully
Add the blueberries carefully to prevent them from all sinking to the bottom or breaking apart during baking. A good tip is to coat them with flour before folding them into the batter.
4. Adjust Baking Time
Baking time may vary depending on your oven, altitude, and pan size. Begin checking for doneness a few minutes before the recommended baking time by inserting a toothpick into the center of the cake. If it comes out clean, it is done.
5. Let It Cool First
Let your cake rest for about 10 minutes in the bundt pan before inverting onto a wire rack to cool completely. This allows the cake to settle properly and ensures that it will not break apart while being removed from its pan.
6. Store Properly
Store leftover cake tightly wrapped in plastic wrap or an airtight container at room temperature for up to five days or freeze it for up to three months.
By following these tips, you can ensure that your Blueberry Pumpkin Pound Cake comes out perfect every time!
Bottom Line
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In conclusion, the Blueberry Pumpkin Pound Cake recipe is a must-try for anyone who loves delicious and satisfying desserts. With its perfect blend of rich, spicy pumpkin flavor and sweet, juicy blueberries, this cake is sure to become a favorite in your kitchen as it has in mine. Whether you choose to make it as a bundt cake, a pound cake, or even in your slow cooker, this recipe is versatile enough to suit any occasion or preference. So go ahead and give it a try; I can guarantee that you won’t be disappointed! And if you’re feeling adventurous, try out some of the variations and substitutions mentioned earlier – you might just discover a new favorite!
Blueberry Pumpkin Pound Cake Recipe
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons all-purpose flour
- 4 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 3/4 cup butter, softened
- 1 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla
- 3 large eggs
- 1 1/3 cups canned pumpkin
- 1/3 cup sour cream
- 1/2 cup 1% low-fat milk
- 2 cups blueberries
Glaze
- 1 cup sifted powdered sugar
- 1 tablespoon canned pumpkin
- 2 1/4 teaspoons 1% low-fat milk
- 1/4 teaspoon vanilla
Instructions
- Pre-heat oven to 325 degrees. -To prepare cake, coat 10 inch bunt pan with cooking spray; dust with 2 teaspoons flour, set aside. -Lightly spoon 3 cups flour into dry measuring cups, and level with a knife.
- Combine 3 cups flour and next 6 ingredients (through cloves), stirring with a whisk. Place butter in a large bowl; beat with a mixer at medium speed 1 minute or until light and fluffy.
- Gradually add granulated and brown sugars and 1 teaspoon vanilla, beating until light and fluffy (about three minutes).
- Add eggs, 1 at a time, beating well after each addition.
- Add pumpkin and sour cream, and beat well. Beating at low speed, add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture.
- Fold in blurberries. -Pour batter into prepared pan. Bake at 325 degrees for 1 hour and 15 minutes or until a wooden toothpick insterted comes out clean.
- Cool in pan 15 minutes. After 15 cool on a wire rack or cutting board. -To prepare glaze, combine powdered sugar and remaining ingredients, stirring until well blended, drizzle over cooled cake.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.