This Blueberry Pound Cake is a moist and tender cake packed with fresh, juicy blueberries. The buttery richness and hint of vanilla make this classic treat perfect for brunch, dessert, or an afternoon snack. Each slice offers a beautiful blend of flavors with a touch of tartness from the blueberries and a soft, velvety crumb. Serve it with a dollop of whipped cream or a dusting of powdered sugar for a delightful finish!

Why You’ll Love This Recipe:

Bursting with Blueberries: With 4 cups of fresh blueberries, every slice is packed with fruity flavor.
Perfect Texture: Soft and moist with a tender crumb, thanks to the butter and eggs.
Simple Ingredients: Basic pantry ingredients create a delicious, classic pound cake with a hint of freshness from the berries.

Key Ingredients:

Butter: Butter is essential in pound cake, giving it a rich, buttery flavor and soft texture. Make sure to use unsalted butter and bring it to room temperature for easier mixing.

Fresh Blueberries: Fresh blueberries add a burst of juicy sweetness to the cake. Coating the berries in flour prevents them from sinking, ensuring an even distribution throughout the cake.

All-Purpose Flour: The flour provides structure to the cake. Sifting it with the baking powder and salt ensures a smooth, lump-free batter.

Sugar: Sugar adds sweetness and helps create a light, tender crumb.

Eggs: Eggs add richness and help bind the ingredients. Adding them one at a time ensures a smooth, uniform batter.

Milk: Milk adds moisture, making the cake tender and soft. Use whole milk if possible for the best texture.

Complete list of ingredients with quantities and instructions is located in the recipe card below

Step-by-Step Instructions:

Step 1: Prepare the Ingredients

Bring Butter and Eggs to Room Temperature: Set out the butter and eggs for about 30 minutes to soften.
Preheat the Oven and Prepare the Pan: Preheat to 325°F (165°C). Grease a 10-inch tube pan thoroughly.

Step 2: Mix the Dry Ingredients

Sift Together Dry Ingredients: In a large bowl, sift 3-1/2 cups all-purpose flour, 2 tsp baking powder, and 1/4 tsp salt. Set aside.

Step 3: Cream the Butter and Sugar

Beat Butter and Sugar: Cream 1/2 cup butter with 2 cups sugar on medium speed for 5-7 minutes until light and fluffy.

Step 4: Add Eggs

Incorporate the Eggs: Add eggs one at a time, mixing well after each addition to ensure a smooth batter.

Step 5: Prepare the Blueberries

Coat Blueberries with Flour: Mix 4 cups of fresh blueberries with the flour mixture to prevent them from sinking in the batter.

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Step 6: Combine Wet and Dry Ingredients

Combine Mixtures: Gently fold the blueberry-flour mixture into the creamed butter mixture by hand.
Add Milk: Gradually stir in 1 cup milk just until the batter is combined; avoid overmixing.

Step 7: Bake the Cake

Spread Batter in Pan: Pour batter into the prepared pan, smoothing the top.
Bake: Bake at 325°F for 60-75 minutes. Check for doneness around 60 minutes with a skewer or toothpick, ensuring it comes out clean or with just a few moist crumbs.

Step 8: Cool and Serve

Cool on Wire Rack: Let the cake cool in the pan on a wire rack for 15 minutes.
Loosen and Remove from Pan: Use a spatula to loosen the cake’s edges, then transfer it to the wire rack to cool completely.

Serving Suggestions:

With a Dusting of Powdered Sugar: For a simple, elegant finish, dust the cooled cake with powdered sugar.
With Whipped Cream or Ice Cream: Top each slice with whipped cream or a scoop of vanilla ice cream for an extra treat.
Drizzle with Lemon Glaze: Combine powdered sugar with lemon juice and drizzle it over the cake for a sweet-tart flavor that pairs well with blueberries.

Storage Tips:

At Room Temperature: Store any leftovers in an airtight container at room temperature for up to 3 days.
Refrigeration: For longer storage, keep the cake in the refrigerator for up to a week. Bring to room temperature before serving.
Freezing: Wrap individual slices or the whole cake in plastic wrap and place in an airtight container. Freeze for up to 3 months. Thaw at room temperature before serving.

Variations:

Lemon Blueberry Pound Cake

Add 1 tablespoon of lemon zest and 1 tablespoon of lemon juice to the batter for a zesty twist. The lemon flavor complements the blueberries beautifully.

Streusel Topping

Add a crumbly streusel topping by mixing 1/4 cup sugar, 2 tablespoons flour, and 2 tablespoons softened butter. Sprinkle over the top of the cake before baking for a deliciously crunchy finish.

Almond Blueberry Pound Cake

Add 1/2 teaspoon of almond extract to the batter and garnish with slivered almonds on top for a nutty flavor that pairs well with blueberries.

Conclusion:

This Blueberry Pound Cake is a delightful dessert or breakfast treat with a light, buttery texture and loads of juicy blueberries. Easy to make and even easier to enjoy, it’s a recipe that’s sure to impress! Whether you’re serving it for a special occasion or a casual treat, this cake is as beautiful as it is delicious. Enjoy each slice with your favorite toppings and savor the fruity, tender flavors.