Blueberry Pound Cake


Recipe adapted from The Louisiana Proud Collection of Home Cooking, supplied by Wendy Waren.

Serves 6 to 8

  • 1 cup softened butter
  • 2 cup sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 cups plain flour
  • 1 cup oatmeal (optional)
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups fresh or frozen blueberries, at room temperature

Blueberry Pound Cake

Blueberry Poundcake 

Click image to enlarge


Cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add vanilla. Sift 2 cups flour, salt and baking powder together. Add sifted ingredients to creamed ingredients and beat. Dredge berries in some flour until coated. Fold oatmeal into your batter, then fold berries gently into mixture and pour into a loaf pan that has been buttered and coated with sugar. Bake in preheated oven at 350˚F for 1 hour and 15 minutes. 

Note: If you are using frozen berries allow them to come to room temperature prior to use.

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<p>The ingredients list calls for oatmeal, but I don&#39;t see in the directions when to add it.&nbsp; Am I missing something?</p>

<p>Fixed the oatmeal reference, thank you for pointing it out.</p>

james capparell

Site Admin