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4.75 from 4 votes

Blueberry Pound Cake

A moist, dense, buttery pound cake packed with plump, juicy blueberries.
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 1
Author Allie Taylor


  • 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.


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