Blueberry Pound Cake

a sliced cake with blueberries and glaze drizzle

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This blueberry pound cake is a moist, buttery delight packed with fresh, juicy berries in every bite. Perfect for any occasion, it's an easy-to-make dessert that everyone loves!

Prep Time20

Cook Time1

Resting time1

Total Time2 20

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 534kcal

Author: Shauna

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

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.

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