Blueberry Pound Cake

1. Prepare the Oven and Pan

Begin by preheating your oven to 325°F. Generously butter a Bundt pan with 1 tablespoon of butter, then sprinkle 2 tablespoons of sugar evenly across the pan. This will help create a deliciously crisp crust on your cake.

2. Cream the Butter and Sugar

In a stand mixer fitted with the paddle attachment, cream together 8 ounces of butter and 15 ounces of sugar for about 5 minutes. This step is crucial as it incorporates air into the batter, ensuring your cake is light and fluffy. You'll know it's ready when the mixture appears pale and fluffy.

3. Sift the Dry Ingredients

Sift together 10 ounces of flour, 1 teaspoon of baking powder, and ½ teaspoon of kosher salt onto a paper plate. This ensures even distribution of the baking powder and salt, which is important for the cake's texture.

4. Add the Eggs and Vanilla

With the mixer on low speed, add the 4 large eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in 1 teaspoon of vanilla extract. This gentle mixing helps maintain the airiness of the batter.

5. Coat the Blueberries

In a separate mixing bowl, toss the fresh blueberries with 5 ounces of flour using a large rubber spatula. Coating the blueberries in flour prevents them from sinking to the bottom of the cake during baking.

6. Fold in the Blueberries and Pour the Batter

Gently fold the flour-coated blueberries into the batter until distributed evenly. Pour the batter into your prepared Bundt pan, smoothing the top with your spatula.

7. Bake the Cake

Place the pan in the preheated oven and bake for approximately 75 minutes. Your cake is ready when an instant-read thermometer inserted into the center registers 210°F, or when a toothpick comes out clean.

8. Cool and Remove from Pan

Once baked, allow the cake to cool on a rack for about 15 minutes. This cooling period helps the cake set and makes it easier to remove from the pan. Carefully invert the pan to release the cake onto the rack, then let it cool completely before serving.