Blueberry Pound Cake

Blueberry pound cake is a classic, moist, flavorful cake recipe bursting with juicy blueberries that will satisfy any sweet tooth!

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This blueberry pound cake recipe is sure to become a favorite! With plenty of sweet juicy blueberries and covered in vanilla drizzle, this scrumptious pound cake will be the star of any dinner party or potluck. 

Blueberry Pound Cake Ingredients

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Our delectable blueberry pound cake is an incredibly yummy dessert that will have your guests vying for seconds! 

The soft pound cake is decadent, with just the right amount of sweetness and tang from the blueberries. The drizzle adds a nice finishing touch that will have everyone asking for the recipe!

Substitutions And Additions

BLUEBERRIES: In this homemade blueberry pound cake, you can substitute frozen blueberries for fresh blueberries.

Allow the berries to thaw completely. Rinse very well, and pat dry before tossing in flour.

DRIED BLUEBERRIES: You can also use dried blueberries.

Soak them overnight by adding enough water or liquid to cover the fruit in a container. Don’t add too much liquid, as it can dilute the flavor.

Soak overnight and pat the berries dry before adding them to the batter.

LEMON: Add a tablespoon of lemon zest to the cake batter for a fresh twist.

To give the pound cake a different citrusy twist, you can substitute lemon zest with orange or lime zest.

This change will infuse the cake with a subtly different aroma and tanginess, adding a bright and zesty element to the dessert.

VANILLA EXTRACT: While vanilla extract is a staple in most baking recipes, you can switch things up by using almond or coconut extract.

Almond extract will lend a pleasant nutty undertone, while coconut extract brings a tropical flair to the cake.

Start with a slightly smaller amount of these extracts, as their flavors can be quite potent.

NUTS: To add a satisfying crunch, consider incorporating chopped nuts like pecans, walnuts, or almonds. Toasting the nuts before adding them to the batter will intensify their flavor.

How To Make This Blueberry Pound Cake Recipe

Our instructions will walk you through making this fantastic blueberry pound cake recipe, and before you know it, you’ll be sinking your teeth into a moist slice.

STEP ONE: Preheat the oven to 325°F.

STEP TWO: Use a pastry brush to brush a quarter cup of softened butter inside a 10 x 3½-inch nonstick bundt cake pan.

Sprinkle a quarter cup of granulated sugar over the entire inside of the buttered cake pan. Discard any excess sugar.

STEP THREE: Add the three cups of flour, baking powder, and kosher salt to a medium bowl. Whisk dry ingredients to combine.

STEP FOUR: Toss the fresh blueberries in two tablespoons of flour.

STEP FIVE: Using a stand mixer or a large mixing bowl and a handheld electric mixer on medium-high speed, beat the softened one cup of butter for about one minute.

Add 1¾ cups granulated sugar and continue beating for another 1½ to 2 minutes.

STEP SIX: Add the vanilla and mix just until combined.

STEP SEVEN: Add the eggs, one at a time, beating well after each.

STEP EIGHT: Add half of the flour mixture, beating just until incorporated. Repeat for the remaining flour mixture.

STEP NINE: Shake the excess flour from the blueberries and fold the dusted blueberries into the batter.

Spoon the cake batter into the prepared pan. Spread the batter evenly around the pan.

Bake in the preheated oven for one hour to one hour and five minutes, until a toothpick inserted in the center of the cake comes away clean.

Allow the cake to rest in the pan for one hour or until cooled. 

STEP TEN: Center a round cake circle or a serving plate over the top of the bundt pan.

Flip the bundt pan over and tap on the bottom of the pan until the cake comes loose. Carefully remove the bundt pan. 

STEP ELEVEN: To make the drizzle, add the sifted powdered sugar to a small bowl. Add the half & half and the clear vanilla. Whisk until smooth.

STEP TWELVE: Drizzle over the cake. Slice and serve.

How To Serve

Blueberry pound cake pairs nicely with tea, coffee, or milk. Topped with fresh blueberries and a scoop of vanilla ice cream, it makes for the perfect summertime dessert. 

Consider adding a dollop of whipped cream or our lemon curd on top for an added touch of flavor. 

For two more varieties of pound cake desserts, don’t forget to try our strawberry pound cake and peach cobbler pound cake.

MORE POUND CAKE RECIPES

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Lemon Blueberry Pound Cake

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Strawberry Pound Cake

Storage

There is no need to keep this cake in the fridge if you will eat it within a few days. For longer-term storage, we’ll show you here how to freeze it.

MAKE AHEAD: If you want to get a head start on your baking or simply plan for a future treat, you can make this blueberry pound cake ahead of time.

Once it has cooled completely, wrap it tightly in plastic wrap or aluminum foil to prevent moisture loss.

Your cake can be safely stored in the refrigerator for up to three days before serving.

Just remember to allow it to come to room temperature for the best taste and texture.

ON THE COUNTER: Store any leftovers of this buttery cake in an airtight container at room temperature for up to four days. 

IN THE FREEZER: You can freeze the blueberry pound cake for up to two months. Allow the cake to thaw overnight, at room temperature, before slicing and serving.

Why We Love This Recipe

PERFECTLY MOIST: This blueberry pound cake boasts an irresistibly moist crumb, thanks to the addition of sour cream. Each bite melts in your mouth, making it a true delight for your taste buds.

BURSTING WITH BLUEBERRIES: Fresh or frozen blueberries are generously folded into the batter, creating bursts of juicy sweetness in every slice.

FAMILY FAVORITE: This blueberry pound cake is a crowd-pleaser that will have your family and friends asking for seconds.

Blueberry pound cake is a yummy and easy dessert that can be enjoyed any time of year. Packed with sweet blueberries and topped with a vanilla drizzle, this bundt cake will make you think of summer.

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Blueberry Pound Cake

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Blueberry pound cake is a classic, moist, flavorful cake recipe bursting with juicy blueberries that will satisfy any sweet tooth!

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 12

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Ingredients

  

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• 1¼ cups salted sweet cream butter, softened (divided into 1 cup and ¼ cup)
• 2 cups granulated sugar, divided into 1¾ cups and ¼ cup
• 3 cups all-purpose flour, spooned and leveled
• 2 tablespoons all-purpose flour
• 1½ teaspoons baking powder
• ¾ teaspoon kosher salt
• 2½ cups fresh blueberries, rinsed and dried
• 2 teaspoons pure vanilla extract
• 5 large eggs, room temperature

Drizzle

• 1⅔ cups powdered sugar, sifted
• 4 to 5 tablespoons half and half
• ½ teaspoon clear vanilla flavoring

Instructions

 

• Preheat the oven to 325°F.
• Use a pastry brush to brush ¼ cup softened butter inside a 10 x 3½-inch nonstick bundt cake pan. Sprinkle ¼ cup of granulated sugar over the entire inside of the buttered cake pan. Discard any excess sugar. TIP: Tilt the pan and turn the pan slowly to allow the sugar to fall into the crevices and coat the inside of the pan.
• Add the 3 cups of flour, baking powder, and kosher salt to a medium-sized bowl. Whisk to combine.
• Toss the fresh blueberries in 2 tablespoons of flour.
• Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the softened 1 cup of butter for about 1 minute. Add 1¾ cups granulated sugar and continue beating for another 1½ to 2 minutes.
• Add the vanilla and mix just until combined.
• Add the eggs, one at a time, beating well after each.
• Add ½ of the flour mixture, beating just until incorporated. Repeat for the remaining flour mixture.
• Shake the excess flour from the blueberries and fold the dusted blueberries into the batter. Spoon the cake batter into the prepared bundt pan. Spread the batter evenly around the pan. Bake for 1 hour to 1 hour and 5 minutes, until a toothpick inserted comes away clean. Allow the cake to rest in the pan for 1 hour or until cooled.
• Center a round cake circle or a serving plate over the top of the bundt pan. Flip the bundt pan over. Carefully remove the bundt pan.
• To make the drizzle, add the sifted powdered sugar to a small mixing bowl. Add the half and half and the clear vanilla. Whisk until smooth.
• Drizzle over the cake. Slice and serve.

Notes

• Tilt the pan and turn the pan slowly to allow the sugar to fall into the crevices and coat the inside of the pan.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
• If the pound cake seems to have adhered to the sides of the pan, you can carefully run a thin sharp knife around the edges to help the cake release from the pan.

Nutrition

Calories: 538kcal | Carbohydrates: 80g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 332mg | Potassium: 152mg | Fiber: 2g | Sugar: 53g | Vitamin A: 738IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 2mg

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