Vanilla Bean Pound Cake
The subtle perfume of vanilla is so often paired with other flavors and so rarely given the spotlight. In this tender pound cake, vanilla bean seeds fleck the cake for a simple dessert thatís good any time of day.
1 1/2 cups all-purpose flour, plus more for coating the pan
1 1/4 teaspoons baking powder
1/2 teaspoon fine salt
2 sticks (8 ounces) unsalted butter, at room temperature, plus more for coating the pan
1 cup granulated sugar
2 vanilla beans, split lengthwise and scraped, seeds reserved (or 2 teaspoons vanilla extract)
4 large eggs, at room temperature
Blueberry Pound Cake
2 tablespoons butter
1/4 cup white sugar
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
2 cups white sugar
1 teaspoon vanilla extract
2 cups fresh blueberries
1/4 cup all-purpose flour
Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar. Mix together 2 3/4 cups flour, baking powder and salt. Set aside.
In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter Pour batter into prepared pan.
Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.