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Blueberry Pound Cake
![a sliced cake with blueberries and glaze drizzle](https://thebestblogrecipes.com/wp-content/uploads/2024/07/Blueberry-Pound-Cake-Recipe-Card-150x150.jpg)
Table of Contents
Indulge in the irresistible flavor of this moist blueberry pound cake, bursting with juicy berries in every bite. Easy to whip up, this delightful dessert blends sweet and tangy perfectly. Serve this homemade treat at your next gathering, and watch it disappear quickly!
This recipe is incredibly easy to make, with a simple guide below to follow along. You'll find step-by-step photos and directions, plus pro tips and tricks for baking success. We've also included answers to frequently asked questions to ensure your blueberry pound cake turns out perfectly.
More Recipes ⭐ Mini Blueberry Pies | Blueberry Chocolate Chip Muffins | Blueberry Cream Cheese Dump Cake
Whip up this delicious blueberry pound cake in just under an hour, perfect for any special occasion or potluck. The moist texture, combined with the burst of fresh blueberries, makes every bite a sweet and tangy delight. This easy-to-make recipe stands out with its rich, buttery flavor and tender crumb. Impress your friends and family with a homemade treat that tastes like it came from a bakery!
Ingredients
What you'll need to make this Blueberry Pound Cake:
- 1¼ cups of salted sweet cream butter, softened (divided into 1 cup and ¼ cup)
- 2 cups of granulated sugar (divided 1¾ cups and ¼ cup)
- 3 cups + 2 tablespoons of all-purpose flour, spooned and leveled (divided into 3 cups and 2 tablespoons)
- 1½ teaspoons of baking powder
- ¾ teaspoon of kosher salt
- 2½ cups of fresh blueberries, rinsed and dried
- 2 teaspoons of pure vanilla extract
- 5 large eggs, room temperature
- For The Drizzle:
- 1⅔ cups of powdered sugar, sifted
- 4-5 tablespoons of half and half
- ½ teaspoon of clear vanilla flavoring
Substitutions and Additions
Personalize this easy blueberry pound cake recipe by swapping out ingredients and adding tasty extras! These simple changes make your cake uniquely yours. Here are some top substitutions and additions:
- Substitute Blueberries: Use raspberries, blackberries, or diced strawberries for a fruity twist in your blueberry pound cake.
- Substitute Milk: Swap milk with almond or coconut milk if necessary.
- Add Lemon Zest: Sprinkle in lemon zest to brighten the flavor of your blueberry pound cake.
- Add Nuts: Mix in chopped walnuts or pecans for a crunchy texture in your cake.
- Substitute Vanilla Extract: Try almond or lemon extract for a different flavor in your blueberry pound cake.
How to Make The Best Blueberry Pound Cake
Follow along with our pictures, step-by-step instructions, and helpful tips and tricks to create the perfect pound cake with blueberries. Let’s get started and bake something delicious together!
FIRST STEP: Preheat the oven to 325°F.
SECOND STEP: 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.
Pro 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.
THIRD STEP: Add the three cups of flour, baking powder, and kosher salt to a medium bowl. Whisk dry ingredients to combine.
FOURTH STEP: Toss the fresh blueberries in two tablespoons of flour.
FIFTH STEP: 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.
SIXTH STEP: Add the vanilla and mix just until combined.
SEVENTH STEP: Add the eggs, one at a time, beating well after each.
![egg added to the mixture](https://thebestblogrecipes.com/wp-content/uploads/2024/06/Blueberry-Pound-Cake-Step2.jpg)
EIGHTH STEP: Add half of the flour mixture, beating just until incorporated. Repeat for the remaining flour mixture.
NINTH STEP: 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.
Pro Tip
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.
TENTH STEP: 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.
Pro Tip
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.
ELEVENTH STEP: To make the drizzle, add the sifted powdered sugar to a small bowl. Add the half & half and the clear vanilla. Whisk until smooth.
TWELVTH STEP: Drizzle over the cake. Slice and serve.
![close up shot of a loaf of pound cake topped with glaze and blueberries](https://thebestblogrecipes.com/wp-content/uploads/2024/07/Blueberry-Pound-Cake-Hero2.jpg)
How To Serve
When it comes to serving this blueberry pound cake, the options are endless! Whether you're celebrating a special occasion, enjoying a seasonal treat, or delighting the kids, this cake fits perfectly into any setting. Here are some fun and delicious ways to serve it:
- For Special Occasions: Serve this blueberry pound cake at birthdays, baby showers, or holiday gatherings. Its rich flavor and moist texture make it a crowd-pleaser. Pair it with ice cream or a fresh fruit salad for an extra special treat.
- Seasonal Delights: This cake shines in spring and summer, showcasing fresh, juicy berries. Perfect for picnics or barbecues, it pairs beautifully with a refreshing lemonade or iced tea.
- Kid-Friendly Fun: Kids love the sweet and fruity taste of this blueberry pound cake. Serve it as an after-school snack or a fun dessert at a family dinner. Complement it with a glass of cold milk or a scoop of whipped cream.
Why You'll Love This Blueberry Pound Cake
Our moist Blueberry Pound Cake loaf is more than just a dessert—it's a beloved favorite with our readers for several delicious reasons:
- Bursting with Fresh Flavors: This recipe combines the rich, buttery texture of classic pound cake with the bright, juicy burst of fresh blueberries. Every bite offers a perfect balance of sweetness and tanginess, making it an irresistible treat.
- Perfect for Any Occasion: Whether you're hosting a summer barbecue, celebrating a special occasion, or simply craving something sweet, this blueberry pound cake fits every moment.
- A Crowd-Pleasing Favorite: Readers love this recipe for its simplicity and the way it consistently delights both kids and adults. The moist, tender crumb and vibrant blueberry flavor make it a hit at family dinners or casual get-togethers.
This blueberry bundt cake recipe isn’t just delicious—it’s a delightful, versatile dessert that brings joy to any table.
Recipe FAQ
Can I make bluberry pound cake with frozen blueberries?
While fresh is best, you can experiment using frozen blueberries. Toss them in flour before adding to prevent them from sinking.
How do I prevent blueberries from sinking to the bottom of the cake?
Coat the blueberries in flour before folding them into the batter. This helps them stay evenly distributed.
Why is my pound cake dense and not fluffy?
Overmixing the batter can cause a dense cake. Mix until just combined to keep the texture light and fluffy.
How do I know when my blueberry pound cake is fully baked?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is done.
![close up shot of a loaf of pound cake topped with glaze and blueberries](https://thebestblogrecipes.com/wp-content/uploads/2024/06/Blueberry-Pound-Cake-Facebook2.jpg)
Serving FAQ
How should I serve blueberry pound cake for the best flavor?
Serve blueberry pound cake slightly warm or at room temperature to fully enjoy its moist texture and rich flavor.
Can I top the blueberry pound cake with something extra?
Yes, a dusting of powdered sugar or a drizzle of lemon glaze adds an extra touch of sweetness and elegance.
Is blueberry pound cake suitable for a breakfast treat?
Absolutely! Blueberry pound cake pairs perfectly with morning coffee or tea, making it a delightful breakfast or brunch option.
What occasions are best for serving blueberry pound cake?
Serve this cake at gatherings like birthdays, baby showers, or holiday parties where its fresh, fruity flavor is sure to impress.
Storage FAQ
For optimal storage, follow the directions, tips, and tricks below. From making it ahead to reheating, we’ve got you covered!
Can I prepare blueberry pound cake ahead of time?
Yes, you can bake the cake a day in advance. Wrap it tightly in plastic wrap to keep it fresh.
What's the best way to store leftover blueberry pound cake?
Store leftover cake in an airtight container at room temperature. It will stay moist and delicious for up to three days.
Is it possible to freeze blueberry pound cake?
Yes, you can freeze the cake. Wrap it in plastic wrap and aluminum foil, then store it in the freezer for up to three months.
How do I thaw and reheat frozen blueberry pound cake?
Thaw the cake overnight in the fridge. Reheat it in the oven at 300°F for 10 minutes to refresh its texture.
Can I reheat blueberry pound cake in the microwave?
Yes, reheat slices in the microwave for 15-20 seconds, but be careful not to overheat and dry it out.
Blueberry Pound Cake
Ingredients
- 1 ¼ 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
- 1 ½ teaspoons baking powder
- ¾ teaspoons kosher salt
- 2 ½ cups fresh blueberries (rinsed and dried)
- 2 teaspoons pure vanilla extract
- 5 large eggs (room temperature)
Drizzle
- 1 ⅔ cups powdered sugar (sifted)
- 4 to 5 tablespoons half and half
- ½ teaspoon clear vanilla flavoring
DIRECTIONS
- 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.
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