If you’re a blueberry lover like me, then this Blueberry Pound Cake recipe is for you! It’s a moist, dense, buttery cake packed with plump, juicy blueberries. Top with whipped cream or a scoop of vanilla ice cream, and you’re set!
Blueberry Season Means Blueberry Pound Cake!
Blueberry picking season is just around the corner here in New England, and I’m so excited. A homemade blueberry pound cake is New England summer at its finest, and delicious cakes like this are served in Maine restaurants all summer long. And my Jon loves all things blueberry. And I remember as kids we used to buy blueberry jelly beans, share the whole bag in one sitting. We’re not eating so many jelly beans these days in our forties … But we do like fresh blueberries best, and we pick pounds of New Hampshire blueberries every July to enjoy fresh or freeze to use throughout the Fall and Winter.
We mostly eat blueberries straight, but we also like putting them in baked oatmeal, blueberry tarts, blueberry shortbread, and even homemade blueberry ice cream. But we especially love eating this delicious Blueberry Pound Cake. And trust me, you will, too!
Cake recipes can be tricky, but this has gotta be one of the easiest cakes I’ve ever baked. There are no special tricks or temperature settings. It always turns out a beautiful golden brown, looks gorgeous with the sparkling white sugar on top. So, grab your fork, and get ready to dig in!
You only need few fresh ingredients and some pantry staples to make this delicious and easy blueberry pound cake, including: a pint of fresh or frozen blueberries (washed and drained), all-purpose flour, baking powder, salt, unsalted butter (softened to room temperature), eggs (also at room temperature), granulated sugar, pure vanilla extract, white sparkling sugar or turbinado sugar for sprinkling, and fresh whipped cream for serving.
How To Make Blueberry Pound Cake
- Prep: Preheat your oven to 325°, and toss the washed, drained blueberries with 1/4 cup flour. Set aside. Sift remaining flour with baking powder and salt in a separate bowl.
- Make the Cake Batter: Separately in mixing bowl, cream together butter and sugar together with hand or stand mixer. Add eggs, one at a time, beating well after each addition, but still being careful not to over-mix. Add vanilla, and beat until fluffy. Fold in the dry ingredients by hand into batter until well blended (it’s OK to see streaks of flour). Gently fold in the blueberries, being careful not to burst them.
- Bake: Pour into greased and floured 10″ tube pan. Sprinkle with the sparkling white sugar, and bake for one hour and 15 minutes, or until cake is golden brown and tests done. (You can stick a toothpick into the center. if it comes out clean, it’s ready.)
- Cool: Allow the blueberry pound cake to cool cake in tube pan for 10 minutes. Using a sharp knife, carefully separate cake from the edges of the pan and around the tube in the middle. Carefully remove the cake from pan, and cool on a baking rack.
- Serve: Slice the cake, and serve with fresh whipped cream, grated lemon zest, and some mint leaves. Enjoy!
Tip: A fresh slice of Blueberry Pound Cake is delicious served with Triple Easy Homemade Lemonade!
Tips and Variations
- Toss your blueberries in a little flour before folding into the pound cake batter to keep them from sinking to the bottom.
- Measure all the ingredients carefully beforehand, and have them at room temperature — especially the butter and eggs in this case — to prevent lumps and to ensure a smooth cake batter.
- Don’t over-mix the batter. Mix on low speed and until ingredients are just incorporated. It’s OK to still see streaks of flour.
- Bake on your middle oven rack, and start checking at the 55-minute mark. However, if the top isn’t even golden brown, don’t open your oven yet. Repeatedly opening and closing the oven to check a cake before it’s done causes it to fall.
- Switch up the berries in this pound cake recipe! Raspberries, sliced strawberries, blackberries, and even cranberries would be delicious here.
- Double-up the blueberry flavor by serving this homemade pound cake with my favorite blueberry ice cream.
- Or keep it simple by serving warms with a pad of softened butter and a glass of cold milk!
Storage, Freezing, and Reheating Instructions
- Store cooled, leftover blueberry pound cake in an airtight container on the counter at room temperature for up to 3 days.
- Freeze this cake whole or by the slice for up to 3 months. Wrap securely in plastic wrap, then store in a freezer-safe, airtight container or plastic bag.
- Reheat this homemade pound cake by letting it come to room temperature from chilled or frozen, warming in the microwave, or toasting in the oven.
MORE CAKE RECIPES TO TRY
- Sugared Cranberry Pound Cake
- Candied Lemon Cheese Cake
- Brick Street Chocolate Cake
- Chocolate Cupcakes
- Lemon Pound Cake
- Candied Lemon Cheesecake
Blueberry Pound Cake
- 1 pint blueberries washed and drained
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks unsalted butter room temperature
- 2 cups sugar
- 4 large eggs room temperature
- 1 1/2 teaspoon vanilla
- 1 tablespoon sparkling white sugar or turbinado sugar
- optional: serve with whipped cream
- Preheat oven to 325°.
- Toss washed, drained blueberries with 1/4 cup flour, set aside.
- Sift remaining flour with baking powder and salt, set aside.
- Separately in mixing bowl, cream butter and sugar together with hand or stand mixer.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla and beat until fluffy.
- Fold dry ingredients (by hand) into batter until well blended.
- Gently stir in berries.
- Pour into greased and floured 10" tube pan.
- Sprinkle with 1 tablespoon sparkling white sugar or turbinado sugar.
- Bake 1 hour and 15 minutes or until cake is golden brown and tests done.
- Cool cake in tube pan for 10 minutes.
- Use a sharp knife to carefully separate cake from the edges of the pan and around the tube in the middle.
- (If it's a 2-piece tube pan - also use the knife to separate the the cake from the bottom of the pan.)
- Carefully remove the cake from pan and cool on a baking rack.
Erin @ Miss Scrambled Egg says
Allie – I’ve got an awesome story about blueberry picking for you. Two years ago, my two friends and I went to a pick-your-own orchard for blueberry season. It was kind of foggy and damp, so there wasn’t really anyone picking but us. We were eating as we picked because, well, everyone does that! 🙂 This man came behind us and shouted and said, “Hey, you know that if I report you three for eating the blueberries off of the bushes, then I get all of mine for free.” We went dead silent and were kind of confused. After a few seconds, he burst into laughter and told us that the looks on our faces were priceless and that he was just joking. We were baffled by the situation. We still bring that story up to this day. I love blueberries. Thank you for sharing this cake. It looks so moist.
Oh my word Erin. That would have freaked me out. Out of of the fog and mist comes a shout. Oh, just the Blueberry Police on patrol….
I made this cake exactly like the recipe. It is fantastic! Best blueberry cake I have ever made!
Linda Jenkins says
I, too, love blueberries! And this recipe sounds scrumptious and easy. Since Jack does most of the cooking now, I have lost my knack of wonderful treats in the kitchen. However, this seems easy enough for even me to be successful. Think I might surprise Jack with this on Father’s Day. And if I am successful, it will definitely be another contribution to the food at Merrimeeting Lake in July.
We just started picking blueberries on our farm and I am so excited. We have twenty acres of the beauties. This cake sounds delicious. I will definitely be making it!
This would definitely be worth the calories, though I might turn into Violet from Willy Wonka!
You are too funny Denise. Only you would think of Violet and Willy Wonka!
Wish I was having this for breakfast today! It looks amazing.
Susie Mandel says
This already sounded DELICIOUS, but when you mentioned Jordan Marsh muffins, I thought I should make sure I have all the ingredients pronto!
P.S. Denise’s comment is hilarious!!
Can you share a place up in NH that you would recommend to go blueberry picking?
This recipe sounds awesome!!
Hi Amie – we pick at Durocher Farm in Litchfield. Just checked their site http://www.pickyourownberries.com/Home_Page.php and they say the berries should be ready to start picking the first week in July! Can’t wait!
Ok, small world! You just told me about this place yesterday, and I met the owner this morning while he was working on a project with my husband here in Candia! I’m definitely going to give them a try!!
Dear Allie, I could easily picture myself sitting out on the back porch early in the morning with a cup of coffee and a slice of this beautiful pound cake. I love fresh blueberry desserts. Beautiful my dear! Have a wonderful weekend. xo, Catherine
RAchel @ athletic avocado says
blueberries are so good this time of year! This sounds amazing 🙂
Faith (An Edible Mosaic) says
This is such a beautiful cake! I have blueberries in my fridge and I think I know what I’m making.
Yankee Kitchen Ninja (Julianne) says
OMG, I used to LOVE Blueberries for Sal!!!!!!! This cake is so beautiful — definitely on my to-make list, Allie!
Amy @ A Healthy Life For Me says
There really is no better way to enjoy summer blueberries, than a BIG ol’ slice of blueberry pound cake. Lovely recipe!
Carina Spring says
Oh my, that looks soooo good! My grandma used to love making pound cakes, and I always remember how I loved the smell in the kitchen as the cake baked. Combined with my love of berries, this is is a recipe we’ll try out, for sure! What beautiful pictures, Allie!! I can’t tell you how hungry they made me! 🙂 Loved hearing about how you and your husband shared jelly beans when you were little. That is so sweet!! Take care and thanks for sharing the recipe.
Looks extra ! Parfait for any time ! Love it !
Amy @ Juice Boxes + Crayolas says
That recipe looks amazing! I know what I’m making tomorrow! Do you have suggestions for adjusting the cooking time if I make it in a loaf pan instead?
Oh thanks Amy, hope you love it! I’ve been making it for years, but never tried it in a loaf pan. My guess is that you might need to bake this recipe in two loaf pans. It’s a pretty big cake. If I were baking it in loaf pans, I’d start keeping an eye on it around 35 minutes or so…check it with a cake tester when it starts browning. If you do go ahead and use a loaf pan(s), please comment back with your suggestions. Hope it turns out perfectly and happy 4th!
Rachel @ Simple Seasonal says
This recipe looks so yummy! Blueberries for Sal is one of my favorite children’s books. I read it to my son all of the time and it’s one of the regular books I give at baby showers.
our old property had SIX blueberry bushes, I sure miss those! the cherry tree in our current yard makes up for it a bit 😉
I would go out of my way to get fresh blueberries for this cake – it sounds so SO good!
What a gorgeous looking cake! Reminds me that I need to buy some seasonal blueberries (and maybe bake up one of my own. . .). 🙂
Michelle @ A Dish of Daily Life says
I love blueberry desserts and this looks absolutely scrumptious, Allie! We have blueberry bushes but once again the birds beat me to them. And my niece and nephews beat me to the raspberry bushes…LOL! Pinning this yummy recipe!
Hai Allie. Pls advise how long you had mixer butter and sugar until cteamy. I have 3 level hand mixer.
Hi Ella – I would say just until creamy, medium speed, maybe a couple minutes? Hope you love this cake, and happy weekend!
Aunt Pinkie says
Shashi @ RunninSrilankan says
Oh Allie, my mouth is watering! This is a beauty you have here! Such a luscious and moist looking cake! I adore all things blueberry too and I would love to sink my teeth into a slice of this! Forget about Brick Street Cafe, I think Allie’s Bakeshop is bound to have the BESTEST EVER Cakes – so, with that said, when is Allie’s Bakeshop opening up? I’ll make the drive up for sure, my friend!
I know this recipe calls for real butter and flour, but I’m so tempted to make a gluten free, coconut oil version of this – if I do, I will let you know for sure! Happy Wednesday sweet friend!
Cheyanne @ No Spoon Necessary says
I am a pound cake and blueberry lover, so I KNOW this cake is for me! This looks absolutely delicious, Allie! Those pops of blueberries and moist cake are totally calling my name! Forget dinner, I’ll just have this entire cake! Cheers, sweets – to a beautiful holiday weekend! xo
Karen Espalin says
We love all things blueberry.
Pound cake is so basic…..but the blueberries ….mmmmmm good.
Will be trying this.
Thanx dear; have a great day.
Kathy @ Beyond the Chicken Coop says
I love that book! Such a classic. I also love blueberries, but can you believe I’ve never made a pound cake? I need to put it on my list for making soon! This looks beautiful and yummy!
brigitte" aupalmares de la gourmandise" says
une pure merveille,gourmande à souhait,belle journée!
a marvel, greedy desire, beautiful day
Bonjour chère Allie! On a eu presque la même idée! Lundi dernier, j’ai réalisé un gâteau qui ressemble beaucoup au tiens, tu le verras bientôt! En tout cas, ta recette a l’air vraiment très gourmande et appétissante !
Sad 🙁 I followed the instructions and attempted to remove the cake from the pan after letting it cool for 10 minutes. The top half remained in the pan. I’m heartbroken.
Dear Susan, I’m just reading your comment now and I’m so very sorry to hear about your cake sticking in the pan. I know first hand how frustrating it is to spend all the time and money on ingredients for a special recipe only to be disappointed. I’m just heartbroken to hear this happened to you. I’ve made this cake so many times and never had this experience, so I went through the instructions step by step trying to figure out what I could have possibly missed in the instructions that may have caused this. The only thing I can think of is that I always use a two piece tube pan, and I go around the edges with a sharp knife to separate it from the pan on the sides and from the tube in the middle. Then I take the outside part of the pan off. I then use the knife to separate the cake from the bottom of the pan. Then I turn it out onto a platter. I bake cakes so often that doing this is second nature to me, and I don’t even think about it. But I’m so sorry if that is what caused your cake to not turn out of the pan. I’ve gone into the instructions and updated them, suggesting using a knife to separate the cake from the pan before turning it out. I really appreciate your taking the time to give me constructive feedback, thank you, and I’m so sorry your cake didn’t turn out.
Three cups of flour makes the mixture very dry. Could that be where the error is or maybe you left something out.
Thank you for sharing this amazing recipe. I made this cake over Memorial Day weekend and it was such a hit that friends and family have been requesting me to make them their own special cake. For one family member I used this cake recipe, however instead of blueberries I substituted tart cherries from the local orchard, added just a touch of Almond extract and nuts. AMAZING!!!
Joan Kirshenbaum says
I made your blueberry pound cake yesterday and it is WONDERFUL!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
This recipe will be added to my very favorite recipes. Thank you for such a delicious cake.
Oh that makes me so happy Joan. Thanks for letting me know. Haven’t made it since last summer, and I definitely need to make it again now that it’s blueberry season!
Nellie Wall says
Just wondering what a stick of butter is? What is the amount in a stick? Not used to that phrase.
Hi Nellie – thank you for this question. 1 stick of butter is equal to 1/2 cup of butter. I need to update that in the recipe. Thank you for bringing it to my attention. Hope you get a chance to try this pound cake, it’s one of my favorites!
Marti Gunnoe says
Just wondering how this cake would freeze? I would imagine it would be fine.Marti
Marti Gunnoe says
By the way I already made one and it was delicious so wanted to make another to freeze!
Hi Marti – so glad you liked it! I have frozen it — I just wrapped it tight, then put it in one of those mammoth ziploc freezer bags – and it did fine. Thanks for dropping by.
Mary Beth Horne says
I made this lastnight and my fiancé and I LOVE it!!!!! Thank you for sharing such a delicious recipe! Also, I really like your silver cake plate, do you mind me asking where you got it?
Hi Mary Beth – that makes me so happy – glad you love the cake. The cake plate is actually made of armetale and I got it at Home Goods about 5 years ago. There were three sizes and the one you see is the largest. They are slightly indented and have a removable glass insert underneath where the cake is. I bought it in the two larger sizes and have been kicking myself ever since that I didn’t buy the smallest size too so I’d have a set of three. That was before I started blogging and all. I didn’t buy the smallest size because the glass was cracked – but I could have easily replaced that. Hindsight is 20 20. Good luck, I sure hope you find one, I have really enjoyed mine.
CakenGifts.in Gurgaon says
After reading this article, It is very easy to make. We heve prepared this cake many times, because our children loves it very much. It is too tasty!!!!!!!!! we made it on last Sunday..
Hi Allie Thanks for the wonderful recipe. I made the cake today. Your instructions were very clear and I followed them exactly. I’m proud to say mine looks just like yours. This is a delicious substantial cake that I’ll be making again. thanks again Pam
Hey thanks so much for dropping by Pam – so glad you enjoyed the cake and it was pretty too! Bonus. 🙂 Always fun to hear success stories. I’ve not made one of these yet this summer and our blueberry picking season goes through September, so I’m hoping to go picking soon.
Trish Kenny says
Dense, moist, delicious! I had blueberries I’d picked last summer still in the freezer. I didn’t thaw them, primarily because I missed that part in the directions, but it still turned out perfectly! Even my non-blueberry-loving husband raved! I typically bake carrot cake for Easter, but wanted to try something new…this will definitely be a repeat treat in our house! Thank you for the recipe.
Hey Trish – sure thing and thanks for dropping by – so glad you and your husband enjoyed this cake. We’ve been making it here for years and love it too. Glad to know about the frozen blueberries, thank you. Have a great week!
B. Scott says
i made this cake with frozen blueberries at the frozen state and came out perfect. i have same luck with other blueberry cake recipes so i knew it would work. FYI
Good to know – thanks so much! I have also made this cake with frozen blueberries but it seems to freeze the batter when I add them. I just find it harder to work with the batter when adding it to the pan. I’ve also used frozen berries and defrosted them first and had better success. But the cake def. tastes just as fabulous either way! I just made my lemon glazed blueberry pound cake last night and taking it to a potluck today. Yum! Have a super weekend.
Do you use unsalted or salted butter? I’m making your cake this morning & I have one stick salted & the rest unsalted. Could I use one of each? Thank you!
Good morning Lisa – I usually use unsalted butter in all my baking, so use the unsalted if you’ve got the option. Hope you love it! (I’ll go into the recipe and specify unsalted for future.)
Allie I’m so glad you reposted this! I was looking for a recipe to have for a brunch ! I now have one! I’m with Job! I love all things blueberry 🤗
Kelly | Foodtasia says
Allie, this blueberry pound cake looks so wonderful. So full of big , juicy berries and that crispy top! My kids used to love “Blueberries for Sal” and berry picking was such a treat!
Shashi at SavorySpin says
Allie I remember when you first posted these – you still have me drooling here – this is pretty much perfect! Hope alls well with ya! xoxo
Jean Ellen says
I made this cake today because I had too many fresh blueberries. I usually do not like sweet cakes very much, so I cut the sugar to 1 1//2 cups and it was still very sweet to me. Also, it took almost 2 hours to bake. I thought there was something wrong with my oven. I finally bumped the temperature up to 350 for the last half hour.
This recipe is EXCELLENT !!! My husband doesn’t get excited about many desserts … he’s more of a meat & potatoes kinda guy! But when I made this, he said … “You can make this ANY TIME ! It’s my new favorite !” Honestly I have no idea what his OLD favorite was … but OK !! I actually deviated from the original recipe just a bit: I added a 1/2 dram of Lorann’s Lemon Oil to the batter, and it gives it just enough flavor without overdoing it!!! SO GOOD !!!
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Laura Beaupre says
I made this cake with three cups of flour , with one quarter cup for blueberries, very very very dry, no taste except for the berries . Wasted a lot of ingredients. Followed the recipe to the tee.
Michelle Marble says
Beautiful cake, and delicious, great for breakfast! Gets raves from everyone who tries a slice at my house.
I have made this cake, and it is delicious. However, the batter is very difficult to work with – very thick. Am I doing this right?
If it tastes delicious and the batter is very thick, then you must be doing everything PERFECTLY! (It is a thick and hard to work with batter, but so delicious!) Now you’ve got me thinking about this cake… maybe I’ll make it for the 4th!
Elaine Maxwell says
I’m about to make the blueberry pound cake my question is can I use a hand mixer or do I have to use my hands? Please let me know ASAP…. I’m ready to make it now! Thank you!
Hi Elaine, hope you get this in time. I am very part time here, so come in and answer questions when I can. You’ll want to use the hand mixer mixer for the butter and sugar, and then mixing in the eggs. Then mix in the dry ingredients by hand. You do it by hand because it is a pound cake and very dense. Using a mixer at the final stage would incorporate a lot of air into the batter and change the consistency. Note that it will be a very thick batter. Happy baking!