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!

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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!

Key Ingredients

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

1. 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.
2. 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.
3. 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.)
4. 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.
5. 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

Print

Blueberry Pound Cake

A moist, dense, buttery pound cake packed with plump, juicy blueberries.

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 1

Author Allie Taylor

Ingredients

• 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

Instructions

• 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.

Notes

If you use frozen blueberries, make sure they are completely thawed and drained.

The post Blueberry Pound Cake appeared first on Through Her Looking Glass.

Hi friend, hope all’s well with you today. It’s almost time to ring in 2016, and hard to fathom 2015 is nearly over. Taking a quick moment here to say a heartfelt thanks to each of you for your love, support and encouragement this past year. I’m grateful for all I’ve learned, the wonderful people I’ve met and precious friends I’ve reconnected with along the way during my first year of blogging. It was a big learning curve and an exciting journey. Thanks for coming along for the ride.

Today I’m sharing the Top 2015 Recipes from Through Her Looking Glass. Maybe you missed a few along the way or are curious which recipes took off on Pinterest and social media this year.

The Famous Brick Street Chocolate Cake was the top viewed recipe here in 2015, and was given to me by a southern friend who regularly makes this cake for the local fire and police stations in town. It’s also served at the Brick Street Cafe in Greenville, SC for $5 a slice. Linda told me this recipe would make me famous. (She may be right!) This is the best chocolate cake I’ve ever tasted.

This pretty Crunchy Asian Salad came in second place in 2015 and I can see why. The bright colors and tangy flavors blend perfectly with the cabbage, toasted sesame seeds and ramen noodles. Crunchy, sweet and addictive. This healthy salad is the perfect year round side dish and adds vibrant color to any menu.

This Blueberry Pound Cake came in at #3 on the blog. I’m such a blueberry lover and blueberries are a New England thang. (Yeah I meant to say that.) My boys and I pick pounds and pounds of blueberries each July to make jars and jars of blueberry jam, blueberry muffins and this Blueberry Pound Cake. You can’t go wrong with fresh butter, sugar, pure vanilla and blueberries. This dense and buttery pound cake is packed with plump, juicy blueberries. A dollop of whipped cream on top is utter bliss.

Coming in at #4 are these  Jordan Marsh Blueberry Muffins. The fancy sugar-crusted muffins are legend in New England and the Boston area, and were baked at the Jordan Marsh department store bakeries for decades. Sadly Jordan Marsh is no longer in business, but these scrumptious muffins bring back the memories, tastes and wonderful smells of a by-gone era. This recipe is the original and you won’t be disappointed with these gigantic blueberry muffins.

A December 2004 Boston Globe article said, “For decades, any decent downtown shopping trip ended at Jordan Marsh, where the promise of a sugar-crusted blueberry muffin could make annoying children angelic.” (Jordan Marsh, where are you when I need you???)

And last but not least, these Gingersnaps came in at #5. These cookies are beautifully crackly and crunchy on the outside, slightly chewy in the center, rolled in sugar just before baking. Oven warm, Gingersnaps are the perfect companion to a tall glass of ice cold milk or lemonade. Or a steaming mug of spicy chai tea in winter. (Hint: dip one in Lemon Curd for a real treat.)

Would love to hear if you tried one of these Top 2015 Recipes, and cheers to a scrumptious culinary year ahead in 2016!

The post Thanks & Top 2015 Recipes appeared first on Through Her Looking Glass.