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Picture of Toasted Blueberry Pound Cake
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2136 kcal 107 %
  • Fat 107 g 164 %
  • Saturated 62 g 309 %
  • Carbs 264 g 88 %
  • Fiber 8 g 31 %
  • Protein 36 g 73 %
  • Cholesterol 725 mg 242 %
  • Sodium 805 mg 34 %
  • Calcium 543 mg 54 %
  • Magnesium 69 mg 16 %
  • Potassium 579 mg 12 %
  • Iron 5 mg 28 %
  • Zinc 3 mg 31 %
  • Phosphorus 979 mg 140 %
  • Vitamin A 992 µg 110 %
  • Vitamin C 15 mg 16 %
  • Thiamin (B1) 0 mg 27 %
  • Riboflavin (B2) 1 mg 67 %
  • Niacin (B3) 3 mg 17 %
  • Vitamin B6 0 mg 30 %
  • Folate equivalent (total) 116 µg 29 %
  • Vitamin B12 1 µg 62 %
  • Vitamin D 3 µg 17 %
  • Vitamin E 5 mg 33 %
  • Vitamin K 37 µg 31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Toasted Blueberry Pound Cake

Ingredients

  • 1 stick (113gr) unsalted butter, at room temperature
  • 1 cup (120gr) powdered sugar, unsifted
  • 3 eggs
  • 1 1/4 cup (155gr) flour
  • 1 tsp baking powder
  • pinch of salt
  • 1/4 cup (60ml) buttermilk (or whole milk)
  • 1 cup (145gr) blueberries

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