blueberry pound cake recipe

Written ByJenny Smyth Posted on
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The Best blueberry pound cake recipe

I’ve always been a sucker for a good pound cake, and this blueberry pound cake recipe is one of my favorites. I remember my grandmother used to make it for special occasions, and the smell of it baking in the oven would fill the entire house.

The combination of the sweet blueberries and the richness of the butter and sugar is just perfect. As a busy mom, I love that this recipe is easy to make and always impresses my family.

Whether we’re having a casual dinner at home or a big family gathering, this blueberry pound cake is always a hit. And the best part?

It’s actually pretty good for you too – blueberries are packed with antioxidants and fiber, making this treat feel a little less guilty. My kids love helping me mix the batter, and we always have so much fun decorating the finished cake with fresh berries and whipped cream.

This recipe has become a staple in our household, and I know it will be in yours too once you try it out.

Blueberry Pound Cake

Blueberry Pound Cake

4.9 from 1587 votes

A moist and buttery pound cake studded with fresh blueberries. This classic dessert is perfect for brunch or a sweet afternoon treat.

Prep Time20 mins
Cook Time1 hour 10 mins
Resting Time0 mins
Total Time1 hour 30 mins
Servings: 10Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk, room temperature
2 cups fresh or frozen blueberries (if frozen, do not thaw)
1 tablespoon all-purpose flour (for coating blueberries)

👨‍🍳Directions

1Preheat the oven to 325°F.
2Grease and flour a 10-cup bundt pan or a 9×5 inch loaf pan, ensuring all crevices are coated to prevent sticking.
3In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
4Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until combined.
5In a separate medium bowl, whisk together the 2 1/2 cups flour, baking powder, and salt.
6Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.
7Mix on low speed just until incorporated; do not overmix.
8In a small bowl, toss the blueberries with the remaining 1 tablespoon of flour until evenly coated.
9Gently fold the blueberries into the batter using a rubber spatula, being careful not to crush them.
10Pour the batter into the prepared pan and spread it evenly.
11Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
12If the top browns too quickly, tent loosely with foil after 50 minutes.
13Let the cake cool in the pan on a wire rack for 15 minutes.
14Then invert the cake onto the rack and let it cool completely, about 1 hour, before slicing.

🔧Equipment

10-cup bundt pan or loaf pan (9×5 inch)
Electric mixer
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 110mg🧂Sodium: 220mg🌾Total Carbs: 52g🥦Dietary Fiber: 1g🍬Sugars: 32g🥩Protein: 5g

📝Notes

For a lemon blueberry variation, add 1 tablespoon of lemon zest to the batter. If using frozen blueberries, do not thaw them to avoid bleeding color into the batter. Store the cake in an airtight container at room temperature for up to 3 days.

Watch Video Of How Blueberry Pound Cake Works

This blueberry pound cake recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a sweet treat after dinner. The best part?

It’s actually pretty easy to make and requires minimal ingredients. My family loves it when I serve this cake warm from the oven with a scoop of vanilla ice cream – it’s truly decadent!

When storing leftover cake, I recommend wrapping it tightly in plastic wrap or aluminum foil to keep it fresh.

❓ Frequently Asked Questions About Blueberry Pound Cake

1. What type of flour should I use for this recipe?

For this blueberry pound cake recipe, I recommend using all-purpose flour. You can also use bread flour if you want a slightly denser cake.

2. Can I substitute other types of berries for blueberries?

Yes, you can use other types of berries like raspberries or strawberries in place of blueberries. However, keep in mind that they may change the flavor profile of the cake.

3. How do I ensure that my cake is fully cooked?

To check if your cake is fully cooked, insert a toothpick into the center of the cake. If it comes out clean, then your cake is done.

4. Can I make this recipe ahead of time?

You can prepare the batter ahead of time and store it in the refrigerator overnight before baking.

5. What’s the best way to store leftover cake?

You can store leftover cake at room temperature for up to 3 days or wrap it tightly in plastic wrap and store it in the refrigerator for up to 5 days.

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