blueberry pound cake recipe
The Best blueberry pound cake recipe
What I love most about this recipe is how it’s versatile. It’s perfect for a casual family gathering or a fancy dessert table at a holiday dinner. The layers are moist and tender, and the blueberries add a bright, tangy contrast that balances the sweetness beautifully. It’s not just a dessert—it’s a mood booster. The way the scent fills the kitchen, the way the kids go wild over the texture, it’s a little slice of happiness every time. And honestly, it’s not too bad for you either. The natural sweetness of the blueberries and the whole-grain flour give it a little extra fiber and nutrients, making it a little healthier than your average pound cake. It’s the kind of recipe that feels like a little treat for your body, too.
Classic Blueberry Pound Cake
A moist, tender pound cake infused with juicy blueberries, perfect for breakfast or dessert. Lightly sweetened and topped with a simple glaze for extra shine.
🥘Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- ½ cup powdered sugar
- 1–2 tablespoons milk
- 1 teaspoon lemon juice
👨🍳Directions
-
1
Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line the bottom with parchment paper. -
2
In a medium bowl, whisk flour, baking powder, and salt. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. -
3
Gently fold the dry ingredients into the wet mixture until just combined. Fold in blueberries evenly, ensuring they’re distributed throughout the batter. -
4
Pour batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted near the center comes out clean. -
5
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
🔧Equipment
- Mixing bowls
- Whisk
- Stand mixer or hand mixer
- Loaf pan (9×5-inch)
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Blueberry Pound Cake Works
❓ Frequently Asked Questions About Blueberry Pound Cake
How do I make sure my blueberry pound cake stays moist?
To keep your blueberry pound cake tender, avoid overmixing the batter—fold in the blueberries gently so they don’t break. Let the cake cool in the pan for about 10 minutes before transferring to a wire rack. For extra moisture, brush the top with a simple egg wash before baking, and store any leftovers in an airtight container at room temperature for up to 3 days.
Can I substitute fresh blueberries for frozen ones in this recipe?
Yes, you can use frozen blueberries, but thaw them first and drain any excess liquid. Frozen berries work well, but they may release slightly more juice, which can make the batter slightly thinner. If needed, reduce the milk or butter slightly by a tablespoon to compensate.
What if I don’t have a stand mixer, and I’d rather use my hands?
You can mix the batter by hand with a wooden spoon or your hands—just be gentle. Cream the butter and sugar by hand until light and fluffy, then alternate adding the wet and dry ingredients in small batches. Mixing by hand may take a little longer, but the texture will still be fine.
How can I prevent the cake from being too dense?
To avoid a dense cake, avoid overbaking—check the internal temperature with a thermometer for a pound cake (around 195°F/90°C). Overmixing the batter also contributes to density, so mix just until the flour is incorporated. If the batter looks too thick, add a splash of milk to loosen it slightly before baking.
Can I add more blueberries to this recipe if I have a lot?
If you have extra blueberries, you can increase the quantity by up to 10–15% (about 150–200 more blueberries). However, be mindful that adding too many can make the cake slightly denser. Stir them in gently so they’re evenly distributed but not overpacked.
