Photo: David Holifield
Blueberry Breakfast Pound Cake
10 ingredients
10 min + 55 min
6
openrecipes
This Fresh Blueberry Breakfast Pound Cake is the perfect breakfast “dessert.” The blueberries give this cake a kick of freshness.
Estimated Nutrition (whole recipe, rough)
1028
Calories
30g
Protein
36g
Fat
143g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups All-purpose Flour, Divided, Plus More As Needed
- 2 teaspoons Baking Powder
- ¾ teaspoons Kosher Salt
- ½ cups Unsalted Butter, Softened To Room Temperature
- 2 ounces, weight Cream Cheese, Softened To Room Temperature
- 1 cup Sugar
- 1 whole Egg Beaten
- 1-½ teaspoon Vanilla Extract
- ⅔ cups Buttermilk
- 2 cups Blueberries, Fresh Or Frozen And Thawed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes