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 recipe combines the dense, velvety texture of traditional pound cake with juicy blueberries. Perfect for summer gatherings or year-round enjoyment using frozen berries, this cake stays moist for days. Its versatility makes it ideal for breakfast, afternoon tea, or dessert.
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
- 10-inch tube pan or bundt pan
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Ingredients
the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups fresh blueberries
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- ¾ cup whole milk room temperature
- Zest of 1 lemon optional
the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (165°C). Grease and flour 10-inch bundt pan.
- Mix flour, baking powder, and salt. Toss ¼ cup flour mixture with blueberries.
- Cream butter and sugar until fluffy (5 minutes).
- Add eggs one at a time, then vanilla and zest.
- Alternate adding flour mixture and milk to butter mixture.
- Fold in blueberries gently.
- Bake 75-85 minutes until done.
- Cool 20 minutes before removing from pan.
- Mix glaze ingredients and drizzle over cooled cake.
Notes
- Use room temperature ingredients
- Don't overmix after adding flour
- Test doneness with skewer
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