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Blueberry Pound Cake Recipe – A moist and buttery blueberry pound cake drizzled with a creamy vanilla glaze, served on a plate with fresh blueberries and a scoop of vanilla ice cream. The golden-brown cake is packed with juicy blueberries, making it a perfect homemade dessert or tea-time treat.

Easy Blueberry Pound Cake Recipe

This Blueberry Pound Cake Recipe features a moist, buttery texture with juicy blueberries in every bite. Perfect for dessert, breakfast, or afternoon tea!
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Course: Dessert, Snack
Cuisine: American, Southern
Keyword: Blueberry Breakfast Cake, Blueberry Dessert, Blueberry Pound Cake Recipe, Fruit Cake, Homemade Pound Cake
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Servings: 12 slices
Calories: 375kcal
Cost: $11

Equipment

  • 10-inch bundt pan (Or two 9×5-inch loaf pans)
  • Electric mixer (Or two 9×5-inch loaf pans)
  • Rubber spatula (For folding in blueberries)
  • Medium bowl (For dry ingredients)
  • Large bowl (For mixing batter)
  • Sifter (Or fine mesh strainer)
  • Cooling rack (For cooling cake)

Ingredients

  • 2 cups all-purpose flour - Plus 1 tablespoon for coating blueberries
  • 1 teaspoon baking powder - Helps the cake rise
  • ½ teaspoon salt - Enhances flavors
  • 1 cup 2 sticks unsalted butter, softened to room temperature - 2 sticks, softened to room temperature
  • 2 cups granulated sugar
  • 4 large eggs - At room temperature
  • 1 tablespoon vanilla extract - Use pure vanilla for best flavor
  • ½ cup sour cream - At room temperature
  • 2 cups fresh blueberries - Or frozen (do not thaw)
  • Optional: 1 tablespoon lemon zest - Optional, adds brightness

Instructions

  • Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans.
  • In a medium bowl, sift together 2 cups flour, baking powder, and salt. Set aside.
    In a medium bowl, sift together 2 cups flour, baking powder, and salt. Set aside.
  • Toss blueberries with the remaining tablespoon of flour in a separate bowl.
  • In a large bowl, cream butter and sugar with an electric mixer for 4-5 minutes until light and fluffy.
    In a large bowl, cream butter and sugar with an electric mixer for 4-5 minutes until light and fluffy.
  • Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  • Mix in vanilla extract until fully incorporated.
  • Reduce mixer speed to low. Add the flour mixture in three parts, alternating with sour cream, beginning and ending with flour. Mix just until combined.
  • Gently fold in the flour-coated blueberries and lemon zest (if using) with a rubber spatula.
  • Transfer batter to prepared pan(s), smoothing the top.
  • Bake for 60-75 minutes for bundt pan, or 50-60 minutes for loaf pans, until a toothpick inserted in center comes out clean.
  • Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.

Notes

  • Don't overmix after adding the flour to avoid a tough cake.
  • Coating blueberries in flour helps prevent them from sinking.
  • Store at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Serving: 118g | Calories: 375kcal | Carbohydrates: 48g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 105mg | Sodium: 135mg | Potassium: 96mg | Fiber: 1g | Sugar: 32g | Vitamin A: 620IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1.2mg