Dense yet tender, this Blueberry Pound Cake Recipe transforms simple pantry ingredients into a stunning dessert that will have everyone asking for seconds. Sweet bursts of fresh blueberries complement the rich, buttery crumb, creating an irresistible combination of flavors and textures. The cake's golden exterior gives way to a moist, velvety interior studded with juicy berries, making it perfect for any time of day. Whether served warm for breakfast with a cup of coffee, enjoyed as an afternoon treat, or presented as an elegant dessert topped with whipped cream, this classic pound cake elevates the humble blueberry to new heights.
Why You'll Love This Blueberry Pound Cake Recipe
This timeless Blueberry Pound Cake Recipe blends the rich, buttery texture of a classic pound cake with bursts of juicy blueberries in every bite. The golden, slightly crisp exterior gives way to a soft, velvety crumb that stays moist for days, making it perfect for any occasion. Whether you’re serving it warm with coffee for breakfast, as a sweet treat for afternoon tea, or as a stunning dessert topped with whipped cream, this cake never disappoints. Plus, you can easily make it year-round using fresh or frozen blueberries. Simple to prepare yet irresistibly delicious, this recipe is one you’ll want to bake again and again!
Jump to:
- Why You'll Love This Blueberry Pound Cake Recipe
- Ingredients
- Instructions
- Expert Tips
- Recipe Variations
- Equipment For Blueberry Pound Cake Recipe
- Storage Instructions
- My Grandmother’s Secret Touch – Blueberry Pound Cake Recipe
- FAQ
- Did You Love This Blueberry Pound Cake Recipe? Let’s Keep Baking!
- Related
- Pairing
- Blueberry Pound Cake Recipe
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Fresh blueberries (or frozen, not thawed)
- Butter, softened
- Granulated sugar
- Eggs, room temperature
- Vanilla extract
- Whole milk, room temperature
- Lemon (optional)
Instructions
Preparation
- Preheat your oven to 325°F (165°C)
- Grease and flour a 10-inch tube pan or bundt pan
- In a medium bowl, whisk together flour, baking powder, and salt
- Toss ¼ cup of the flour mixture with blueberries to prevent sinking
Making the Batter
- Cream butter and sugar in a large bowl until light and fluffy (about 5 minutes)
- Add eggs one at a time, beating well after each addition
- Mix in vanilla extract and lemon zest
- Gradually alternate adding flour mixture and milk, beginning and ending with flour
Assembly and Baking
- Gently fold blueberries into the batter
- Pour into prepared pan, smoothing the top
- Bake for 75-85 minutes until a toothpick comes out clean
- Cool in pan for 20 minutes before removing
Expert Tips
- Room temperature ingredients create a smoother batter and more even texture
- Don't overmix after adding flour to ensure tenderness
- Coat berries in flour to prevent them from sinking to the bottom
- Test doneness by inserting a skewer into the center - it should come out clean
Recipe Variations
- Lemon Blueberry: Double the lemon zest and add 2 tablespoons lemon juice
- Mixed Berry: Replace half the blueberries with raspberries
- Almond: Add 1 teaspoon almond extract and top with sliced almonds
- Gluten-Free: Substitute with 1:1 gluten-free flour blend
Equipment For Blueberry Pound Cake Recipe
- 10-inch tube pan or bundt pan
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days
- Refrigerator: Keeps fresh for up to 1 week
- Freezer: Wrap tightly in plastic wrap and foil, freeze for up to 3 months
My Grandmother’s Secret Touch – Blueberry Pound Cake Recipe
There’s something truly magical about a Blueberry Pound Cake Recipe that’s been passed down through generations. In my grandmother’s kitchen, the scent of butter and vanilla filled the air, wrapping us in warmth and comfort. She had a way of making every slice taste like love—soft, buttery, and bursting with sweet, juicy blueberries. But her real secret? Patience and care. She would cream the butter and sugar until it was impossibly light, fold the berries in ever so gently to keep them whole, and bake with the kind of intuition only years of experience could teach. No shortcuts, no rushing—just a cake made with pure devotion. Every bite of this cake carries her legacy, a testament to the belief that the best recipes aren’t just about ingredients but the hands and heart that bring them to life. Now, I share this cherished recipe with you, hoping it fills your home with the same love and nostalgia it brings to mine.
FAQ
How do you keep blueberries from sinking to the bottom of a pound cake?
Toss blueberries in a small amount of flour before folding them into the batter. This helps them stay evenly distributed while baking. Also, use a thicker batter to support the berries.
Do blueberries and cinnamon go well together?
Yes! Blueberries and cinnamon create a warm, spiced flavor that enhances the fruit's natural sweetness. A pinch of cinnamon adds depth to any blueberry dessert.
What causes a pound cake to be gummy?
Overmixing the batter develops too much gluten, leading to a dense, gummy texture. Also, underbaking or too much moisture from ingredients can make it sticky.
Can you add blueberries to box cake mix?
Yes! Toss them in flour first to prevent sinking, then gently fold them into the batter. You may also reduce liquid slightly to balance the extra moisture.
Did You Love This Blueberry Pound Cake Recipe? Let’s Keep Baking!
Baking is more than just following a recipe—it’s about creating moments, sharing joy, and indulging in flavors that bring comfort and delight. This Blueberry Pound Cake Recipe is a testament to timeless baking, where simple ingredients come together in the most magical way. Whether you enjoyed it warm with coffee or served it as a show-stopping dessert, we’d love to hear about your experience!
Drop a star rating and leave a comment to share your thoughts. Did you put your own creative spin on it? Maybe a citrus twist or a touch of almond? Your feedback not only inspires fellow bakers but also strengthens our community of passionate home cooks. And don’t forget—snap a picture of your masterpiece and tag us!
Ready to try something new? Keep the baking magic alive with our Easy Gluten-Free Crepe Recipe for a light and airy breakfast treat, or whip up a batch of Easy Lemonade Scones Recipe for a zesty, buttery delight. Happy baking!
Related
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Pairing
These are my favorite dishes to serve with Blueberry Pound Cake Recipe
Blueberry Pound Cake Recipe
Equipment
- 1 10-inch tube pan Greased & floured
- 1 Stand mixer or hand mixer For creaming butter & sugar
- 2-3 Mixing bowls Different sizes
- 1 Measuring cups and spoons Standard set
- 1 Rubber spatula For folding in blueberries
- 1 Cooling rack To cool the cake
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 2 cups Blueberries Fresh or frozen (not thawed)
- ¼ cup All-purpose flour For coating blueberries
- 1 cup Unsalted butter Softened
- 2 cups Granulated sugar
- 4 large Eggs Room temperature
- 2 teaspoon Vanilla extract
- ¾ cup Whole milk Room temperature
- Zest of 1 Lemon Optional
Instructions
- Preheat oven to 325°F (165°C).
- Grease and flour a 10-inch tube pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- Toss blueberries with ¼ cup flour to prevent sinking.
- Cream butter and sugar until light and fluffy (5 minutes).
- Add eggs one at a time, beating after each.
- Mix in vanilla and lemon zest. Flavoring
- Alternate adding dry ingredients and milk, starting and ending with flour.
- Gently fold in blueberries.
- Pour batter into prepared pan and smooth the top.
- Bake for 75-85 minutes or until a toothpick comes out clean.
- Cool in the pan for 20 minutes before removing.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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