Immerse yourself in the rich, comforting flavors of Newfoundland with this Blueberry Pound Cake recipe, a gem from my collection of community cookbooks from the 60s, 70s, and 80s. This classic cake combines the lush sweetness of fresh blueberries with a dense, buttery crumb, creating a dessert that’s both nostalgic and irresistible.
The beauty of this recipe lies in its simplicity and the delightful burst of blueberries in every bite. The cake’s tender texture, enhanced by the blueberries’ natural sweetness, makes it perfect for any occasion, whether you’re enjoying a quiet afternoon tea or hosting a festive gathering. Its vibrant color and fragrant aroma make it a visual and culinary treat.
Baking this Blueberry Pound Cake is not just about creating a delicious dessert; it’s about connecting with the traditions and flavors of Newfoundland’s past. The straightforward ingredients and easy method ensure that even novice bakers can achieve a perfect cake every time. This recipe is a wonderful addition to your baking repertoire, bringing a taste of Newfoundland’s rich culinary heritage to your table.
Whether you’re a seasoned fan of Newfoundland recipes or new to its delightful flavors, this Blueberry Pound Cake is sure to become a beloved favorite.
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 Fahrenheit, 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
“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.” Cameron M.
