Blueberry Pound Cake Recipe
Classic buttery pound cake recipe filled with juicy blueberries and drizzled with vanilla glaze. A perfect balance of dense, moist texture and sweet berry flavor.
Print Pin Servings: 12 slices
Calories: 425kcal
Cost: $17
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
Nutrition
Calories: 425kcal | Carbohydrates: 62g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 98mg | Sodium: 185mg | Potassium: 95mg | Fiber: 1g | Sugar: 40g | Vitamin C: 2mg | Calcium: 55mg | Iron: 1.2mg