Blueberry Pound Cake is a rich, buttery, and beautifully moist dessert that combines the classic dense texture of traditional pound cake with bursts of sweet juicy blueberries in every slice. This timeless cake is perfect for breakfast, brunch, afternoon tea, dessert, or special gatherings where a homemade treat always feels welcome.
The deep buttery flavor of pound cake pairs wonderfully with fresh or frozen blueberries. As the cake bakes, the berries soften and release pockets of fruity sweetness throughout the golden crumb. The result is a cake that feels elegant, comforting, and satisfying all at once.
Whether served plain, dusted with powdered sugar, glazed with lemon icing, or topped with whipped cream, Blueberry Pound Cake is one of those dependable recipes that always impresses.
Preparation Time
- Prep Time: 20 minutes
- Baking Time: 60 to 70 minutes
- Cooling Time: 20 minutes
- Total Time: About 1 hour 50 minutes
Yield
Serves 10 to 12 slices
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream or plain yogurt
- 2 cups fresh or frozen blueberries
- 1 tablespoon flour (for coating blueberries)
Optional Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Optional Topping
- Powdered sugar
- Extra blueberries
- Whipped cream
Ingredient Notes
- Room-temperature butter creates the best fluffy batter.
- Sour cream adds moisture and a tender crumb.
- Coating blueberries in flour helps keep them from sinking.
- Frozen blueberries can be used without thawing.
- Pure vanilla extract adds rich bakery-style flavor.
Instructions
Step 1: Prepare the Pan
Preheat oven to 325°F (165°C). Grease and flour a loaf pan or bundt pan.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat butter and sugar until pale and fluffy, about 4 to 5 minutes.
Step 3: Add Eggs
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Step 4: Mix Dry Ingredients
In another bowl, whisk together flour, baking powder, and salt.
Step 5: Combine Batter
Add dry ingredients to the butter mixture alternately with sour cream, beginning and ending with flour. Mix just until combined.
Step 6: Add Blueberries
Toss blueberries with 1 tablespoon flour, then gently fold them into the batter.
Step 7: Bake
Spread batter evenly into prepared pan.
Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool
Let cake cool in pan for 15 minutes, then transfer to a wire rack.
Step 9: Glaze (Optional)
Mix powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled cake.
Nutrition Facts (Per Slice Approximate)
- Calories: 390
- Carbohydrates: 52g
- Protein: 5g
- Fat: 18g
- Saturated Fat: 10g
- Fiber: 2g
- Sugar: 34g
- Sodium: 140mg
Tips for Perfect Blueberry Pound Cake
- Do not overmix once flour is added.
- Use room-temperature ingredients for smooth batter.
- Tent loosely with foil if the top browns too quickly.
- Let cool fully before slicing for neat pieces.
- Fresh lemon glaze brightens the flavor beautifully.
Delicious Variations
Lemon Blueberry Pound Cake
Add 1 tablespoon lemon zest to the batter.
Cream Cheese Version
Replace sour cream with softened cream cheese for extra richness.
Almond Blueberry Cake
Add almond extract and sliced almonds.
Streusel Topped Cake
Top with cinnamon crumb mixture before baking.
Mini Loaf Cakes
Divide batter into mini loaf pans for gifting.
Serving Suggestions
Serve Blueberry Pound Cake with coffee, tea, milk, or fresh fruit. It is wonderful for breakfast tables, brunch spreads, holidays, or dessert after dinner.
