Blueberry Pound Cake Recipe

Dense yet tender, this Blueberry Pound Cake features a rich, buttery crumb with sweet bursts of fresh blueberries. The golden exterior gives way to a moist, velvety interior, making it perfect for breakfast, afternoon tea, or dessert.

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Course: Breakfast, Dessert

Cuisine: American

Keyword: Best blueberry pound cake recipe, Easy blueberry pound cake recipe

Prep Time: 20

Cook Time: 1 15

Cooling: 20

Total Time: 1 55

Servings: slices

Calories: 380kcal

Cost: $12

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.

Nutrition