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.

A generous slice of this Glazed Lemon Blueberry Pound Cake is especially scrumptious accompanied by a tall glass of fresh squeezed lemonade with a sprig of mint. Tender, buttery, dense lemon pound cake is studded with fresh, juicy blueberries for the perfect summer combo.

This recipe uses lemon extract in the cake and lemon juice in the glaze, for a great lemon pop. I’ve posted several lemon recipes back to back this spring because I love lemon in the springtime and summer so much. Lemons on the brain.

For me, baking with fresh lemons signals sunshine and warmth. And the daffodils in my front yard are just about to pop! When spring finally arrives here in New Hampshire and the bright green shoots are poking up, it’s time to bake something special to celebrate.

It was a long winter here and I didn’t do much baking. It wasn’t just the snowy weather (read: blizzards) that hit us hard in March.

There was also a lot of sickness in the house (flu, mono, colds, you name it) and big changes in routine and therapies for Hudson, our littlest guy with DS and autism. (Transitions are tough on him.) And then there was that kitchen reno that kept us busy in February and March! Six weeks without an oven will slow down any cake baking production for sure! LOL.

So I’m extra thankful to be through that rough patch of the year with sickness and construction. Today I’m celebrating our new kitchen and spring’s arrival by baking this buttery pound cake that pops with delicious lemon flavor and blueberries.

I prefer using fresh blueberries in this cake, but frozen will do in a pinch. Flouring the berries and folding them in very gently keeps the cake batter from turning blue. If you do use frozen, I suggest thawing and draining the berries first before flouring them.

So why flour the blueberries anyway? Well, it’s just a little culinary genius I think. (Not mine mind you.) Some baking guru along the way discovered that if you flour berries before adding them to a recipe, it keeps them evenly distributed in the batter during baking and prevents them from sinking to the bottom.

I’m not sure all the science behind it, seeing as I’m not exactly a scientist. (I never even memorized the periodic table in high school. Oops.) But flouring the berries does seem to help. So don’t forget! 

Another interesting fact about this Lemon Blueberry Pound Cake recipe is that it doesn’t use lemon juice for that wonderful lemon flavor pop. We’re using lemon extract instead. Not lemon oil. Lemon oil has a stronger, intense flavor that would be overwhelming in this pound cake.

And lemon juice is acidic and it would take a ton of lemon juice to flavor this cake adequately. The acidity of the lemon juice could also affect the rise.

So lemon extract it is, and you can find pure lemon extract in the baking aisle with other baking extracts like vanilla. And save the fresh squeezed lemon juice for the simple glaze.

I must tell you, the fabulous aroma of this cake baking in my kitchen right now is over the top incredible. I’m just about to pull it out of the oven now. It’s golden brown and smells of buttery lemon cake. I’m already thinking about who to share this cake with, because it’s pretty obvious I absolutely should not be left alone with it. Accountability is always good, especially when it comes to pound cake.

This is the two piece 10″ tube cake pan I used to bake this cake. Happy baking!

Tips on making this Glazed Lemon Blueberry Pound Cake:

• Grease and flour your tube cake pan.
• A two piece, 10″ tube pan works well for this cake.
• Wash and drain the berries first, then flour them with 1/4 cup of the flour.
• Be sure to hand mix in the flour mixture to the wet ingredients. This keeps the batter from getting over-mixed, which produces a tough cake.
• Also be sure to very gently mix in the floured blueberries at the end. This keeps the berries from breaking open and turning your cake batter blue with blueberry juice. (Maybe you want a blue cake, and if so disregard what I just said.) But I prefer a light lemon colored cake studded with blueberries – for contrast.
• If you want to bake this in your convection oven, just drop the temperature down to 300°.  You might have to cook it a little longer though. (I did.)
• The glaze is super easy to make – just whisk together the lemon juice and powdered sugar and drizzle over the cooled cake.

Print

Lemon Glazed Lemon Blueberry Pound Cake

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Ingredients

Cake:

• 1 pint fresh blueberries washed and drained
• 3 cups all purpose flour divided
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 sticks unsalted butter at room temperature
• 2 cups white granulated sugar
• 4 large eggs at room temperature
• 2 tablespoons lemon extract
• optional: 1 tablespoon sparkling white sugar or turbinado sugar

Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh squeezed lemon juice

Instructions

Cake:

• Preheat oven to 325°.
• Toss washed, drained blueberries with 1/4 cup of flour and set aside.
• In a small mixing bowl, sift remaining 2 3/4 cups flour with baking powder and salt and set aside.
• Separately in large mixing bowl, cream butter and sugar together with an electric hand or stand mixer.
• Add eggs, one at a time, beating well after each addition.
• Add lemon extract and beat until fluffy.
• Fold flour mixture (by hand) into batter until well blended.
• Gently stir in blueberries, being careful not to smash berries.
• The batter will be very thick.
• Spoon batter into greased and floured 10" tube cake pan.
• Optional: Sprinkle with 1 tablespoon sparkling white or turbinado sugar.
• Bake one hour and 15 minutes at 325° or longer, until cake is golden brown and tests done with a cake tester or toothpick.
• 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 you're using - also use the knife to separate the cake from the bottom of the pan.)
• Carefully remove the cake from pan and cool on a baking rack.

Glaze:

• In a small mixing bowl, whisk together powdered sugar and lemon juice. Add more lemon juice if you want a thinner glaze.
• Drizzle glaze over cooled cake with a small spoon.

Notes

If using frozen blueberries, thaw and drain first.

You may also like: Lemon Curd Easy Thumbprint Cookies

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

Good morning friends! And happy weekend! If you read one THLG blog post this summer, I hope it’s this one. Because there are some changes coming behind the scenes here and I want you to be the first to know. I’m getting all my Ducks In a Row for fall. Many of you who come in and read on the weekends have been here since day 1 of THLG last November (2104). Thanks so much for sticking with me, there sure have been a lot of changes along the way.

Some people hike. Or bike. Get a pedi or mani. Even read to recharge and relax. And some people write. It’s certainly cheaper than therapy. (!) Blogging has also been more work and more fulfilling than I ever dreamed.

And quietly, very quietly, this blog hit 100K page views last month…

I know. I feel like we should par-tay or something. You know. Party hats, streamers, blowers. Cake! Thanks for being such a big part! You’ve been such incredibly supportive readers. And it means the world to me. Thank you. (Wish I could send a bouquet or whip up a blueberry pound cake for each of you.) I visit other blogs all the time and am often reminded of the kind, gracious readers here that leave such encouraging comments. Because not every blog receives so many nice comments. The comments are vital because they confirm to new blog visitors that there are actually people who come in and read it!!! And that helps it grow. So thank you for doing that. I know life is busy and it takes extra time to comment.

We were out walking around the nearby pond last Sunday night, came upon the Ducks In A Row pictured above. They were so serious, all in a row, bills pointed. Steadfastly observing the sunset as I quietly approached to snap their mug. It was almost surreal.

I know people follow this blog for different reasons. You might be a personal friend or family member wanting to help. You might enjoy the creative writing aspect, seeing life through a different lens. Or maybe you like new recipes. But for whatever reason(s) you follow, I’m so appreciative. Thank you.

I started this blog for a couple of reasons:

• #1 – I have a genuine passion to write, communicate, share and connect with people.
• #2 – Our family needed a second income with flexibility for our situation. (Four boys, and our youngest, Hudson (5) has Down syndrome. Often sick, he has lots of doctor and therapy appointments to work around.)

I’d always wanted to write, but truthfully, feared I might fail. In faith, I finally picked up my pen (keyboard) last year and started. One post at a time. What a learning journey it’s been. I’ve met so many wonderful people along the way. Initially I planned to write poignant and humorous stories about life and family, with a recipe or two thrown in for good measure. Because my true passion was creative writing/expression. But as I continue on this journey, I’m also developing a new passion for food blogging. It’s become clear that the recipe posts bring in the majority of the site traffic. My feeling is that more time spent on food posts will open more doors long-term, helping provide for our family through advertising and other writing opportunities. So going forward, I’m including more recipe posts and fewer writing posts. I wanted to give you a heads up because I know this may come as a disappointment to some. And I’m sad about that.

I also hear a voice in my head. The voice of my dad, a true Mainer:

“Allie, you can please some of the people all the time and all the people some of the time. But you can’t please all the people all the time.”

Truth.

And I hear his other quotes too ….

“Don’t stick your head out too far, you might come home in another car.”

Or following a hearty cough…

“It’s not the cough that carries you off, it’s the coffin they carry you off in.”

Cheery. Let’s move on before things degenerate….

Back to the blog and getting my Ducks In A Row. Here are the numbers. Thought you might be interested. The most popular blog post to date is Blueberry Pound Cake with over 4K views. The next ten most viewed posts are all recipes too. The 12th most viewed post is a writing post Can’t Buy This, read nearly 1K times. So the numbers speak pretty clearly.

So I’ll be concentrating more on recipe posts in the coming days. Truth is, I’m kind of excited. I’ll continue my other writing, there will just be less of it. And I wanted you to know first. Getting my Ducks in a Row here, charting a little different course.

Might even take flight… that’s the hope.

I’d love to hear your thoughts. Maybe you’re getting your Ducks In a Row too? I’d love to hear where you’re headed…

Be sure to tune in tomorrow. I’ve got a funny story for you: Still Working On our Manners

The post Ducks In A Row appeared first on Through Her Looking Glass.