Ahem, YUM. Seriously, this pound cake with blueberry swirls was DELISH. I’m not about to pretend that this dish is healthy… But it is healthier than if you made a pound cake with chocolate or Nutella swirls. So at least there’s that?
I love this recipe for 2 major reasons:
- This pound cake with blueberry swirls involves blueberries, which are by far my favorite of all of the berries. As evidenced in this lemon and blueberry cake recipe, this baked blueberry crisp, and this blueberry lemon cheesecake bites recipe. I’m nothing if not consistent.
- This dessert recipe is also the perfect dish to make for dessert one night, and then consume as leftovers for brunch the next morning. And I love when dishes can be repurposed like that.
FYI, this dish keeps really well. Feel free to eat it for days on end for breakfast and as a sweet treat/nightcap! I made it while at my parents’ house in Colorado and we ate it for nearly a week straight.
Oh and PS my mom desperately needs a loaf pan so yes, yet again I had to improvise – I actually used a 9″ x 11″ baking pan this time and cut the pound cake into little squares instead of horizontal slices. Can’t wait to get back to Dallas and make this for real… maybe I’ll even find a way to “fall” it up a bit with cranberry or pomegranate swirls!
Keep reading for the full recipe.