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Moist, tender, blueberry laden Blueberry Pound Cake. The buttery richness, along with the touch of vanilla, makes this classic a perfect fit for brunch, dessert or an afternoon snack. Every slice has a lovely medley of flavors, the slight tartness from the blueberries and with a soft, buttery crumb. Place a scoop of whipped cream or dust it with powdered sugar and have fun!
Why You’ll Love This Recipe:
Bursting With Blueberries: This cake contains 4 cups fresh blueberries, so each piece is bursting with fruity flavor.
Perfect Texture: Soft and moist with a tender crumb, thanks to butter and eggs. Try our 5-Ingredient Blueberry Cheesecake Rolls next.
Pantry Staples: A handful of simple ingredients come together in a pound cake that’s so classic it’s almost boring, except for the pop of freshness from the berries.
Key Ingredients:
Butter: The pound cake’s very heart, butter lends a rich, buttery flavor and tenderness to the cake. Use unsalted butter and allow to come to room temperature so that it is easy to mix.
Fresh Blueberries: Fresh blueberries provide a burst of juicy sweetness to the cake. Dusting the berries with flour keeps them from sinking, so you are guaranteed an even distribution in each piece of cake.
All-Purpose Flour: The flour gives the cake structure. Sifting it first with the baking powder and salt guarantees a batter free of lumps.
Sugar: Sugar provides sweetness and aids in developing a light, tender crumb.
Eggs: Eggs contribute richness and act as a binder for the ingredients. Adding the eggs one at a time also avoids curdling for a smooth, uniform batter. If you like this, you'll love our Lemon Blueberry Cake.
Milk: The milk provides moisture that keeps the cake tender and soft. The best texture can generally be obtained with whole milk.
FULL RECIPE (with quantities & instructions) in the recipe card below
Step-by-Step Instructions:
Step 1: Prepare Ingredients
Bring Butter and Eggs to Room Temperature: Leave out butter and eggs for 30 minutes before using, to soften.
Preheat The Oven And Prepare The Pan: Preheat to 325°F (165°C). Well grease a 10-inch tube pan.
Step 2: Mix the Dry Ingredients
Sift Your Dry Ingredients Together in a Big Bowl: 3 1/2 cups all-purpose flour, 2 tsp baking powder, 1/4 tsp salt. Set aside.
Step 3: Cream the Butter and Sugar
Beat Butter and Sugar: In a bowl, on medium speed, cream together 1/2 cup butter and 2 cups sugar until light and fluffy, 5 to 7 minutes.
Step 4: Add Eggs
Incorporate the Eggs: Add the eggs one at a time, incorporating well after each addition until the mixture is smooth.
In a large bowl, toss blueberries with remaining sugar and cornstarch until evenly coated. For another easy option, see our Bea’s Blueberry Sheet Cake.
Toss blueberries with flour: Toss 4 cups of fresh blueberries (if frozen, see Note) with the flour mixture so they don’t plummet to the bottom of the batter.
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Step 6: Mixing Wet and Dry Ingredients
Mix Mixture: By hand, fold together the blueberry-flour mixture with the creamed butter mixture.
Add Milk: Slowly stir in 1 cup milk until the batter is combined; do not overmix.
Step 7: Bake the Cake
Spread Batter in Pan: Pour batter into prepared pan, smoothing top.
Baking Instructions: Preheat the oven to 325°F; bake cake about 60 to 75 minutes. Start testing for doneness at about 60 minutes by inserting a toothpick or skewer into the middle. The cake is done when it emerges clean or with just some moist crumbs clinging to it.
Step 8: Cool and Serve
Cool in Pan on Wire Rack: Before 15 minutes cool cake in pan on wire rack.
To Unmold From Pan: Slide a spatula or knife around the inside edges of the pan to loosen the cake. Invert carefully, and transfer cake to rack, mound side up; let cool completely before serving.
Serving Suggestions:
With Powdered Sugar: If you’d like to give the cooled cake a not-so-laborious but still beautiful finish, dust it with powdered sugar.
With Whipped Cream or Ice Cream: Add a dollop of whipped cream or a scoop of vanilla ice cream on each slice for a little something more.
For the Glaze: Whisk powdered sugar and fresh lemon juice together until smooth and creamy. It was a sweet if tangy flavor that was an absolutely delightful match with the blueberries, which you drizzle generously over the cake. You might also like our Slow Cooker Amish Blueberry Oatmeal.
Storage Tips:
Room Temperature: Any leftover cake should be stored in an airtight container at room temperature. It will stay fresh and tasty for a maximum of 3 days.
Refrigerator: Store cake in fridge for up to a week for longer storage. Let stand at room temperature before serving.
Freezing: Wrap slices or the whole cake in plastic wrap and transfer it to an airtight container. Freeze for up to 3 months. Defrost at room temperature before serving.
Variations:
Lemon Blueberry Pound Cake
For a zesty twist, stir in 1 tablespoon lemon zest and 1 tablespoon lemon juice to the batter. The blueberries and lemon flavor go so nicely together.
Streusel Topping
For a crumbly streusel topping, mix together 1/4 cup sugar, 2 tablespoons flour and 2 tablespoons softened butter. Dust over the top of the cake prior to baking for a crunchy finish.
Almond Blueberry Pound Cake
For a nutty flavor that complement blueberries, try adding 1/2 teaspoon of almond extract to the batter and sprinkling slivered almonds on top. Try our Banana Blueberry Oatmeal Breakfast Cookies next.
Conclusion:
This Blueberry Pound Cake is a delicious dessert or breakfast option with a light buttery texture and a ton of juicy blueberries. But this delicious recipe is so easy to make — and easier to love — that you’ll be well on your way to impressing your guests! Whether you’re making this cake for a special occasion or a simple snack, it’s beautiful but also quite tasty! Have each slice plain or with your favorite toppings and enjoy the fruity, tender flavors. If you like this, you'll love our Homemade German Chocolate Cake.
Blueberry Pound Cake
Ingredients
- 1/2 cup butter at room temperature
- 3 eggs at room temperature
- 3 1/2 cups all-purpose flour sifted
- 2 tsp baking powder
- 1/4 tsp salt
- 2 cups sugar
- 4 cups fresh blueberries coated with flour to prevent sinking
- 1 cup milk
Instructions
- Bring butter and eggs to room temperature by setting them out for about 30 minutes. Preheat the oven to 325°F (165°C) and grease a 10-inch tube pan thoroughly.
- In a large bowl, sift together the flour, baking powder, and salt. Set aside.
- In a mixing bowl, cream the butter with sugar on medium speed for 5-7 minutes until light and fluffy.
- Add the eggs one at a time to the creamed mixture, mixing well after each addition to create a smooth batter.
- Coat the blueberries with a small portion of the flour mixture to prevent them from sinking in the batter.
- Gently fold the blueberry-flour mixture into the creamed butter mixture by hand. Gradually stir in the milk just until combined; avoid overmixing.
- Pour the batter into the prepared pan, smoothing the top. Bake for 60-75 minutes, checking for doneness around 60 minutes by inserting a skewer or toothpick into the center.
- Allow the cake to cool in the pan on a wire rack for 15 minutes. Loosen the edges with a spatula, then transfer it to a wire rack to cool completely.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
