Blueberry Pound Cake Recipe

Traditional Newfoundland Blueberry Pound Cake Recipe

1 lb. Flour
1 lb. Butter
1 lb. Sugar
1 lb. Eggs
3 teaspoons baking powder/soda
1 teaspoon of vanilla or almond exact or whatever flavoring desired
2 cups of blueberries
1 cup raisins
Pinch of Salt

OPTIONAL: 1/2 cup of milk, or, if too dry, as much milk as it takes to form a smooth batter.

Cream the sugar and butter, add the eggs, then the flavoring. Fold in the flour, salt, and baking powder, the blueberries, and the raisins. Bake at 400 farenheit, until a cake tester comes out clean. Usually an hour, but depending on the oven it could be different.

Take out and let cool.

Here’s an Icing for it.
1/2 cup butter (one block of Parkay)
3 cups of icing sugar
1 tsp of vanilla, almond, or lemon flavoring
2 tbsp of full-fat cream – Baileys is grand as well

Cream together the butter and icing sugar. Add flavoring and cream or Baileys. Then, spread it over the cake.

This is tried and true, and it hasn’t failed me yet. This originates from England, but most Newfoundland recipes do. This has been in my family for a while.

Submitted by: Cameron Manning


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