Everyone needs a good blueberry pound cake in their recipe collection. This one is mine, and I love it because it’s not too sweet and it molds beautifully in a fancy bundt pan. It’s fortified with cream cheese in the batter, and a healthy dose of yogurt makes for a soft crumb.
Who doesn’t love a bundt cake? Seriously. It’s so easy to throw one together for a weekend family potluck or a weekday evening to soothe a craving. I always recommend using flour-based baking spray for bundt pans with lots of detail, and that’s what I used with this Heritage Bundt Pan from Nordicware.
Each slice is absolutely loaded with blueberries. It’s the kind of treat for people who like a little cake with their berries.
On days when I’m feeling extra-sweet I’ll make a simple confectioners’ glaze using 2 tablespoons of lemon juice and 1 cup of powdered sugar. Most of the time a simple sprinkle of confectioner’s sugar on top suits me just fine. Either way, a slice pairs nicely with strong coffee or afternoon tea.
I developed this recipe for the American Butter Institute, and the recipe lives on their website Go Bold With Butter.