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.

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