Brown Sugar and Buttermilk Blueberry Poundcake

Print Email

blueboy.jpgSome things are just too good to pass up, such as the combo of blueberries and brown sugar.

And what else would be better than to combine them into a poundcake?

I adore poundcake. Love it more so. I’ve been kicking it up a notch lately with buttermilk, which I pretty much substitute for milk in most of my baking now. It gives a lift and kick and a richness to cakes especially. Honestly, because cakes NEED a bit more richness… enter gilding the lily terminology here. Add in blueberries and your summer has just been captured in this dessert. Garnish with whipped cream, serve warm with ice cream and of course a few fresh blueberries, or toasted the next morning as the breakfast of champions!

From the blueberry fields flooding into to Middle Georgia into this Farmer’s kitchen and now on to yours, enjoy this delightful dessert!


Brown Sugar and Buttermilk Blueberry Poundcake

1 cup (2 sticks) of butter, softened
1/2 cup of shortening
16 oz. of brown sugar…one box
1/2 cup of granulated sugar
1/2 cup of vanilla sugar
5 eggs
3½ cups of cake flour
1/2 teaspoon of baking powder
1 cup of buttermilk
1 teaspoon of good vanilla
1/2 teaspoon of salt
1½ cups of fresh blueberries

Preheat oven to 300°F. Grease and flour a 10” Bundt pan or two small loaf pans.

Sift the flour and baking powder in a large bowl and then set aside.

With your mixer, hand or standing, cream the butter and shortening. Add the sugars alternately and continue to beat the mixture. Add the eggs, one at a time, incorporating well after each egg is added. Beginning and ending with the flour mixture, add the flour and milk to the creamed butter, sugar and eggs.

Mix the blueberries with a bit of flour, about 2 tablespoons and gently fold them into the batter. You can leave off the extra flour and have the blueberries concentrated on the bottom of the cake.

Pour the batter into the prepared pan and bake for 2 hours. Fair warning, your house will smell wonderful!!


James T. Farmer III was born and raised in Georgia, where he continues to live and work as a landscape designer. He shares his love of food, flowers and photography on his blog All Things Farmer.    


restaurant news

New York
by Hope Stranger

kampucheadiningroom.jpgAlex and I have been dating for almost four months now.  We have shared several meals and conversations together beyond Casa Mono.  As our relationship has settled into a ‘monogamous’ place, we...

Tapas at Papitu
by Michael Tucker

papituWe took a break from olive picking to hop across the pond to Barcelona to attend the Catalan International Environmental Film Festival. We were invited through our friend, Will Parinnello, who was...

The Bad, Good and Divine in NYC
New York
by Fredrica Duke

freddeTwo different people recommended a seafood shack in the West Village in New York. Two people – it’s a sign.We must try it, I said to my oldest-newest-best-friend. We waited in the predicted long...

Wright Brothers Soho Oyster House
London - British Isles
by Carolan Nathan

raw_bar_interiorpicture.jpgOne thing I sadly miss living on the west coast of the USA are the Atlantic sea offerings in all their glorious whiteness and taste. So when I returned to London in September I set out to eat as...