Blueberry Pound Cake Recipe

There’s something magical about the aroma of a blueberry pound cake recipe baking in the oven that instantly transports me back to summer afternoons in my grandmother’s kitchen. This blueberry pound cake recipe combines the classic dense, buttery goodness of traditional pound cake with pockets of juicy, burst-in-your-mouth blueberries. Whether you’re an experienced baker or trying your hand at pound cake for the first time, this recipe strikes the perfect balance between impressive results and approachable technique.

Ingredients List

For this blueberry pound cake recipe, gather these simple yet transformative ingredients:

For the Cake:

• 1 cup (2 sticks/226g) unsalted butter, softened to room temperature
• 2 cups (400g) granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract (optional, but adds wonderful depth)
• 3 cups (375g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (120ml) whole milk, at room temperature
• 2 cups (300g) fresh blueberries (or frozen, but don’t thaw)
• 1 tablespoon freshly grated lemon peel (approximately one whole medium-sized lemon)

For the Optional Glaze:

• 1 cup (120g) powdered sugar
• 2-3 tablespoons fresh lemon juice or milk
• 1/2 teaspoon vanilla extract

Possible Substitutions:

• Sour cream or Greek yogurt can replace milk for extra richness
• Brown sugar can substitute for up to half the granulated sugar for a deeper flavor
• Gluten-free flour blend can work in place of all-purpose (look for a 1:1 substitute)
• Frozen blueberries work well if fresh aren’t available (keep them frozen until folding in)

Timing

This blueberry pound cake recipe requires less hands-on time than you might expect:

• Preparation time: 20 minutes (35% less prep time than most fruit-based cakes)
• Baking time: 60-70 minutes
• Cooling time: 30 minutes minimum
• Total time: Approximately 2 hours from start to finish

While the two-hour timeline might seem lengthy, the active cooking time is minimal, allowing you to multitask while your kitchen fills with the incredible aroma of baking cake.

Step-by-Step Instructions

Step 1: Prepare Your Ingredients and Equipment

Preheat your oven to 325°F (165°C). This slightly lower temperature allows the pound cake to bake evenly without over-browning. Generously grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans, ensuring you get into all the crevices. If your bundt pan has an intricate design, consider using a baking spray with flour for best results.

Take the butter, eggs, and milk out of the refrigerator about an hour before baking—room temperature ingredients create a smoother batter and fluffier texture in your blueberry pound cake.

Step 2: Cream Butter and Sugar

In a large bowl using a stand mixer or hand mixer, beat the softened butter on medium speed until creamy and lightened in color, about 1 minute. Gradually add the sugar and continue beating on medium-high speed until the mixture is pale and fluffy, about 4-5 minutes. Don’t rush this step! The air incorporated here is crucial for achieving that perfect pound cake texture.

Step 3: Add Eggs and Flavorings

Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. This patient approach prevents the batter from curdling. Mix in the vanilla extract and almond extract (if using) until fully incorporated. The almond extract, while optional, adds a subtle complexity that complements the blueberries beautifully.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Tossing your blueberries with about 1 tablespoon of this flour mixture will help prevent them from sinking to the bottom during baking—a game-changer for perfect blueberry distribution throughout your pound cake.

Step 5: Alternately Add Dry Ingredients and Milk

With the mixer on low speed, add the flour mixture to the butter mixture in three additions, alternating with the milk (begin and end with flour). Mix just until combined after each addition—overmixing will develop gluten and result in a tougher cake. The batter should be thick and smooth.

Step 6: Fold in Blueberries and Lemon Zest

Using a rubber spatula, gently fold in the lemon zest and the flour-coated blueberries until just distributed. For a marbled effect, you can lightly crush about 1/4 cup of the blueberries before adding them to create beautiful purple streaks throughout your pound cake.

Step 7: Bake to Perfection

Pour the batter into your prepared pan(s), smoothing the top with a spatula. Tap the pan gently on the counter a few times to remove any large air bubbles. Bake in the preheated oven for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. Should you notice the cake surface darkening faster than it should, drape a piece of aluminum foil loosely over the top to prevent excessive browning.

Step 8: Cool and Glaze

Allow the blueberry pound cake to cool in the pan for 15-20 minutes before inverting onto a wire rack to cool completely. For the optional glaze, whisk together powdered sugar, lemon juice or milk, and vanilla extract until smooth. Drizzle over the cooled cake and allow to set for about 15 minutes before slicing.

Nutritional Information

Each slice of this blueberry pound cake (assuming 12 slices per cake) contains approximately:

• Calories: 380
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 95mg
• Sodium: 135mg
• Total Carbohydrates: 56g
• Dietary Fiber: 1g
• Sugars: 36g
• Protein: 5g
• Vitamin A: 10% DV
• Vitamin C: 5% DV
• Calcium: 4% DV
• Iron: 8% DV

Blueberries add significant antioxidant benefits, with each serving providing approximately 25% of your daily vitamin K needs and meaningful amounts of manganese.

Healthier Alternatives for the Recipe

This classic blueberry pound cake recipe can be adapted for various dietary needs without sacrificing flavor:

• Reduced Sugar Version: Decrease sugar to 1½ cups and increase blueberries to 2½ cups for natural sweetness
• Whole Grain Option: Replace half the all-purpose flour with white whole wheat flour for added fiber and nutrients
• Dairy-Free Adaptation: Use plant-based butter and almond milk in equal amounts
• Heart-Healthier Choice: Replace half the butter with unsweetened applesauce for reduced saturated fat
• Lower Glycemic Impact: Substitute monk fruit sweetener or erythritol for half the sugar

Remember that each substitution may slightly alter the texture and baking time, so monitor your cake closely during baking.

Serving Suggestions

Elevate your blueberry pound cake experience with these serving ideas:

• Serve slightly warm with a scoop of vanilla bean ice cream for a delightful temperature contrast
• Pair with lemon curd and fresh whipped cream for an elegant dessert
• Create a quick trifle by layering cubed pound cake with additional fresh berries and custard
• Toast slices lightly and spread with mascarpone for a sophisticated breakfast treat
• Serve alongside a cheese board featuring mild cheeses like brie or ricotta for an unexpected appetizer

For a special occasion, create a dessert bar with your blueberry pound cake as the centerpiece, surrounded by bowls of different toppings like lemon curd, whipped cream, and additional fresh berries.

Common Mistakes to Avoid

Even experienced bakers can encounter challenges with pound cake. Here’s how to avoid common pitfalls:

1. Cold Ingredients: Using refrigerator-cold butter, eggs, or milk often results in a curdled batter and dense cake. Allow ingredients to reach room temperature for at least an hour before beginning.
2. Overmixing After Flour Addition: Once flour is added, mix just until incorporated. Overmixing develops gluten, resulting in a tough, bread-like texture rather than the tender crumb pound cake is known for.
3. Incorrect Oven Temperature: Many ovens run hot or cold. An oven thermometer ensures your cake bakes at the precise temperature needed for that perfect rise and texture.
4. Opening the Oven Door Too Soon: Resist checking your cake before the 45-minute mark, as temperature fluctuations can cause the center to collapse.
5. Rushing the Cooling Process: Removing the cake from the pan too quickly can cause it to break apart. The 15-20 minute cooling period allows the structure to set.
6. Uneven Blueberry Distribution: Not coating blueberries in flour or using thawed frozen berries can result in all the fruit sinking to the bottom of your cake.

Storing Tips for the Recipe

Properly stored, your blueberry pound cake will remain delicious for days:

• Counter Storage: Keep your cake in a sealed, air-tight container at standard kitchen temperature for a maximum of 72 hours. The flavor actually improves after the first 24 hours as the blueberry notes develop.
• Refrigeration: Extend freshness to 5-7 days by refrigerating in an airtight container. Allow chilled cake to sit at kitchen temperature for 30-45 minutes before serving to maximize its flavor profile and achieve the ideal textural qualities.
• Freezing: This blueberry pound cake freezes beautifully for up to 3 months. Wrap individual slices or the entire cake in plastic wrap, then aluminum foil, and place in a freezer bag. Thaw overnight in the refrigerator.
• Make-Ahead Option: Prepare the batter (minus blueberries) up to a day ahead, store in the refrigerator, then bring to room temperature, fold in berries, and bake.
• Refreshing Leftovers: Slightly stale pound cake can be refreshed by lightly toasting slices or warming briefly in the microwave.

Conclusion

This blueberry pound cake recipe delivers a perfect balance of buttery richness and bursting fruit flavor in every slice. The versatile dessert works equally well for casual family gatherings or elegant dinner parties, with a foolproof preparation process. The beautiful color contrast and incredible moisture level set this pound cake apart from standard recipes.

Have you tried this blueberry pound cake recipe? We’d love to hear about your experience in the comments below! Don’t forget to rate the recipe and share your photos. Subscribe to our newsletter for more delicious, seasonal recipes delivered straight to your inbox.

FAQs

Q: Can I use frozen blueberries instead of fresh? A: Absolutely! Keep the blueberries frozen until the last moment to prevent color bleeding. You may need to extend the baking time by 5-10 minutes when using frozen berries.

Q: What causes my blueberries to migrate to the bottom layer of my pound cake? A: Coating the blueberries in flour before adding them to the batter helps them stay suspended. Also, ensure your batter isn’t too thin and that you’re using a thick enough batter that can support the weight of the berries.

Q: Can I make this blueberry pound cake gluten-free? A: Yes! Use a 1:1 gluten-free flour blend designed for baking. Add 1/4 teaspoon xanthan gum if your blend doesn’t already include it for best texture results.

Q: How do I know when my pound cake is perfectly done? A: Insert a wooden skewer or toothpick into the center of the cake. The tester should emerge either completely clean or showing just a few damp cake particles adhering to it, but should never display raw, uncooked batter. The cake should also slightly pull away from the sides of the pan.

Q: Can I use this same recipe for other berries? A: Definitely! Raspberries, blackberries, or chopped strawberries all work beautifully as substitutes or additions. You can even use a mix of berries totaling 2 cups for a mixed berry pound cake.

Q: My cake cracked on top. Did I do something wrong? A: A crack along the top is actually characteristic of pound cakes and quick breads! It happens as the exterior sets while the interior continues to rise. It’s perfectly normal and adds rustic charm.