Classic Blueberry Pound Cake
An easy, buttery blueberry pound cake recipe that bakes a sweet, moist cake bursting with juicy blueberries. Top with a simple glaze (vanilla or lemon), or enjoy plain. This cake keeps for days, and freezes well. (Bonus: a pro tip on how to not let your blueberries sink into the batter!)
Servings: 10 servings (one tube pan or large loaf pan, or 2 standard loaf pans)
Calories: 525kcal
Essential Equipment
- 1 Cake pan: you can use one standard tube pan, one large loaf pan, or two standard loaf pans a standard loaf pan is approximately 8.5" x 4.5"; a large loaf pan is about 4.5" x 12"
- 1 Mixer, fitted with the paddle attachment Either a hand or stand mixer will work.
- 1 wire cooling rack
Ingredients
- 1 cup (2 sticks or 1/2 pound) butter, softened
- 2 cups sugar, plus more for dusting
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon Kosher salt (I use Diamond Crystal kosher salt)
- 1 lemon, zested (optional)
- 1 teaspoon baking powder
- 2 1/2 cups all-purpose flour
- 2 cups blueberries, fresh or fresh-frozen (no need to thaw)
For the Glaze (Optional)
- 1 cup powdered sugar
- 1/8 cup milk, water, or lemon juice (see notes)
- 1/2 teaspoon pure vanilla extract
Instructions
For the Cake
- Prep and preheat. Preheat the oven to 350°F and grease and line a standard tube pan, large loaf pan (4.5" x 12"), or two standard loaf pans (4.5" x 8.5"). PRO TIP: Do not overfill the blueberry pound cake batter in the pan. No matter what type of cake pan you choose, the blueberry pound cake batter should not fill the pan higher than about 3/4 full. Bake any extra batter as muffins or tea-sized loaf cakes.
- Cream the liquid ingredients. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until fluffy and light. Add the eggs, vanilla, salt, and lemon zest (if using). Beat until smooth and light. PRO TIP: Don't forget to scrape the sides and bottom of the bowl once or twice with a rubber spatula as you go! The batter should be fully emulsified.
- Add the remaining ingredients. Stir together the flour and baking powder. Add the flour mixture on low, just until combined. Fold in the blueberries and mix gently, just until evenly distributed.PRO TIP: To make extra sure the blueberries do not sink into the batter, scoop out about 1/4 cup of the flour mixture and toss it with the blueberries. The flour acts as a grippy buffer against the batter, helping suspend the berries instead of sinking. The flour will absorb into the batter with the blueberries.
- Pour the cake batter into the prepared cake pan(s). Spread the batter to even the top, and sprinkle the top generously with sugar, if desired. PRO TIP: Stud the top with a few extra raw blueberries. These will burst when baked, and give the pound cake a beautiful berry look to the top.
- Bake. Bake for approximately 1 hour and 15 to 20 minutes if using a tube pan or extra-long loaf pan, or about 50 to 60 minutes for two standard loaf pans. Bake times may vary; bake until a cake tester (such as a toothpick) comes out clean and the top of the cake springs back lightly. Do not overbake.TIP: If you use frozen blueberries, baking time will increase by a few minutes.
- Cool. Remove the cake from the oven and place it on a wire rack. When the cake pan is cool enough to handle but still warm (about 20 to 25 minutes), turn the cake out onto the cooling rack. Cool fully before glazing or serving.
For the Glaze and to Serve
- If you would like, make a glaze: In a bowl, combine the powdered sugar, vanilla, and liquid (water, milk, or lemon juice). Whisk until smooth.
- Place a rimmed baking sheet or piece of parchment paper beneath the cake cooling on a wire rack; this will catch the drips. Spoon the glaze over the top of the cake, allowing some to pool on top, and some to drip down the sides. Slice and serve.
Video
Notes
Why I Don't Recommend a Bundt Pan
A loaf or tube pan works best here, thanks to the flat sides. Blueberries can be sticky in a cake pan, even a well-greased or nonstick one; the angles and crannies of a bundt pan make it hard to get the cake out without tearing.
Storage and Freezing
This blueberry pound cake will keep for several days, covered at room temperature. Do not refrigerate, which will stale the cake.
Bluberry pound cake also freezes well. Wrap it tightly in aluminum foil or plastic wrap before freezing. Thaw, unwrapped, at room temperature.
Making This Blueberry Pound Cake in Advance
This blueberry pound cake will keep for at least three days covered at room temperature. Pound cake has a high fat content, which keeps it tender and moist.
Adding Lemon Flavor
This blueberry pound cake is a sweet, vanilla pound cake that lets the blueberry flavor shine. But lemon-blueberry is a very popular flavor combination for pound cake.
If you'd like to enhance this with lemon flavor, add the zest of one lemon into the batter, and make the glaze with lemon juice instead of milk or water. This will give it the perfect lemon zing to enhance the sweet blueberry flavor, without becoming a full-on lemon-blueberry pound cake.
Nutrition
Calories: 525kcal | Carbohydrates: 81g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 274mg | Potassium: 94mg | Fiber: 2g | Sugar: 55g | Vitamin A: 684IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 2mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
