Blueberry Pound Cake

There’s something truly magical about the aroma of baking that fills the kitchen, and nothing does it quite like a Blueberry Pound Cake. This cake has a special place in my heart, reminding me of warm summer days spent with family. I still recall the first time I baked it, the juicy blueberries bursting with flavor alongside the rich, buttery cake that seemed to melt in your mouth. It instantly became a favorite, and every time I make it, I can’t help but smile as I envision my loved ones gathered around, savoring each slice. Whether it’s a sunny afternoon tea or a delightful dessert after dinner, this Blueberry Pound Cake is perfect for any occasion, bringing joy and sweetness to our lives.

Ingredients You’ll Need for Blueberry Pound Cake

When it comes to baking a delicious Blueberry Pound Cake, using high-quality ingredients is essential. Each component plays a vital role in achieving that perfect balance of flavors and textures. The key players here include rich and creamy butter, fresh blueberries, and all-purpose flour, which together create a delightful cake that’s moist and bursting with flavor.

• 1 1/4 cups salted sweet cream butter (softened, divided into 1 cup and ¼ cup) – This rich butter is the main fat in the cake, providing moisture and depth of flavor.
• 2 cups granulated sugar (divided into 1¾ cups and ¼ cup) – The sugar not only sweetens the cake but also helps create a tender crumb.
• 3 cups all-purpose flour (spooned and leveled) – This forms the structure of the cake, ensuring it holds up beautifully while baking.
• 2 tablespoons all-purpose flour – Tossed with the blueberries to prevent them from sinking.
• 1 1/2 teaspoons baking powder – This leavening agent helps the cake rise, giving it that perfect fluffy texture.
• 3/4 teaspoon kosher salt – Balances the sweetness and enhances the flavors in the cake.
• 2 1/2 cups fresh blueberries (rinsed and dried) – The star of the show, these juicy blueberries add bursts of flavor throughout the cake.
• 2 teaspoons pure vanilla extract – Adds a warm, aromatic flavor that complements the blueberries beautifully.
• 5 large eggs (room temperature) – Provides richness and moisture, helping to bind all the ingredients together.
• 1 2/3 cups powdered sugar (sifted) – Used to make the sweet drizzle that tops the cake.
• 4 to 5 tablespoons half and half – This cream adds richness to the drizzle.
• 1/2 teaspoon clear vanilla flavoring – Enhances the vanilla flavor in the drizzle.

Recipe Directions for Blueberry Pound Cake

Making a Blueberry Pound Cake is an enjoyable process that fills the kitchen with delightful aromas. Follow these steps closely, and you’ll be rewarded with a beautiful cake that will impress your family and friends.

1. Preheat the oven to 325°F. Make sure your oven is fully preheated before placing the cake inside; this helps the cake rise properly.
2. Use a pastry brush to brush ¼ cup of softened butter inside a 10 x 3½-inch nonstick bundt cake pan. This will ensure that the cake releases easily once baked. Sprinkle ¼ cup of granulated sugar over the entire inside of the buttered cake pan. Discard any excess sugar. TIP: Tilt the pan and turn it slowly to allow the sugar to fall into the crevices and coat the inside of the pan, creating a sweet crust.
3. In a medium-sized bowl, combine 3 cups of flour, 1 1/2 teaspoons of baking powder, and 3/4 teaspoon of kosher salt. Whisk these dry ingredients together until well combined to ensure an even distribution.
4. Toss the fresh blueberries in 2 tablespoons of flour. This step helps to coat the blueberries and prevents them from sinking to the bottom of the cake.
5. Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the softened 1 cup of butter for about 1 minute until creamy and smooth. This is the base for your cake.
6. Add 1¾ cups of granulated sugar to the mixing bowl and continue beating for another 1½ to 2 minutes until the mixture is light and fluffy. This incorporates air, which helps with leavening.
7. Add the vanilla and mix just until combined. You want to ensure it’s evenly distributed without overmixing.
8. With the mixer on low speed, add each egg one at a time, beating well after each addition. This helps the eggs to incorporate fully into the batter.
9. Gradually add half of the flour mixture, beating just until incorporated. Repeat with the remaining flour mixture. Be careful not to overmix, as this can make the cake tough.
10. Gently shake off the excess flour from the blueberries and fold them into the batter carefully. This ensures even distribution without breaking the blueberries.
11. Spoon the cake batter into the prepared bundt pan, spreading it evenly around the pan. This promotes an even bake.
12. Bake the cake for 1 hour to 1 hour and 5 minutes, until a toothpick inserted in the center comes away clean. Keep an eye on it as baking times may vary.
13. Once baked, allow the cake to rest in the pan for 1 hour or until cooled. This resting time helps it to set properly.
14. Center a round cake circle or a serving plate over the top of the bundt pan. Carefully flip the bundt pan over to release the cake.
15. To make the drizzle, add the sifted powdered sugar to a small mixing bowl. Add the half and half and the clear vanilla. Whisk until smooth and creamy.
16. Drizzle the sweet glaze over the cake. Slice and serve. Enjoy this moist and delicious Blueberry Pound Cake with your loved ones!

How to Switch It Up

While the traditional Blueberry Pound Cake is a classic, there are numerous ways to personalize it to your liking. Here are some fun ideas to get you started:

• Fruit Swaps: Replace blueberries with raspberries, strawberries, or even peaches for a different fruit flavor.
• Add Nuts: Fold in some chopped walnuts or almonds to add a crunchy texture that contrasts beautifully with the moist cake.
• Spice It Up: Incorporate spices like cinnamon or nutmeg into the batter for a warm flavor profile, perfect for autumn baking.
• Make it a Layer Cake: Instead of bundt, bake in round pans and layer with frosting or whipped cream for a more decadent dessert.
• Try Different Glazes: Use a lemon or orange glaze instead of vanilla for a citrusy twist.
• Freezing: Freezing the cake is a great option. Wrap slices in plastic wrap and store in an airtight container for up to 3 months.
• Serving Suggestions: Serve with vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Pairing Suggestions for Blueberry Pound Cake

When serving your Blueberry Pound Cake, think about what could complement its rich flavor and moist texture. Here are some suggestions:

• Fresh Fruits: Pair with a side of fresh berries to echo the flavor of the cake and add a refreshing touch.
• Coffee or Tea: Enjoy with a cup of coffee or tea for a lovely afternoon treat.
• Whipped Cream: A generous dollop of freshly whipped cream will elevate this dessert to new heights.
• Pies and Tarts: Serve alongside fruit pies for a delightful dessert spread during gatherings.
• Seasonal Additions: In fall, serve with spiced cider; in summer, add a scoop of vanilla ice cream.
• Storage Tips: Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

FAQ

Conclusion

The Blueberry Pound Cake is a delightful treat that brings joy to any gathering. Its moist texture and burst of blueberries make it unforgettable, and I encourage you to give it a try. Whether for a special occasion or just a sweet indulgence, it’s a recipe worth making!

Blueberry Pound Cake

Indulge in the ultimate comfort with a homemade Blueberry Pound Cake. This moist, buttery cake is filled with fresh blueberries and is perfect for gatherings or a sweet treat at home. It's easy to make and utterly satisfying—make it tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/4 cups salted sweet cream butter softened (divided into 1 cup and ¼ cup)
• 2 cups granulated sugar divided into 1¾ cups and ¼ cup
• 3 cups all-purpose flour spooned and leveled
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoons kosher salt
• 2 1/2 cups fresh blueberries rinsed and dried
• 2 teaspoons pure vanilla extract
• 5 large eggs room temperature
• 1 2/3 cups powdered sugar sifted
• 4 to 5 tablespoons half and half
• 1/2 teaspoon clear vanilla flavoring

Equipment

• Oven
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Frying Pan
• Whisk

Method

 

1. Preheat the oven to 325°F. Make sure your oven is fully preheated before placing the cake inside; this helps the cake rise properly.
2. Use a pastry brush to brush ¼ cup of softened butter inside a 10 x 3½-inch nonstick bundt cake pan. This will ensure that the cake releases easily once baked. Sprinkle ¼ cup of granulated sugar over the entire inside of the buttered cake pan. Discard any excess sugar. TIP: Tilt the pan and turn it slowly to allow the sugar to fall into the crevices and coat the inside of the pan, creating a sweet crust.
3. In a medium-sized bowl, combine 3 cups of flour, 1 1/2 teaspoons of baking powder, and 3/4 teaspoon of kosher salt. Whisk these dry ingredients together until well combined to ensure an even distribution.
4. Toss the fresh blueberries in 2 tablespoons of flour. This step helps to coat the blueberries and prevents them from sinking to the bottom of the cake.
5. Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the softened 1 cup of butter for about 1 minute until creamy and smooth. This is the base for your cake.
6. Add 1¾ cups of granulated sugar to the mixing bowl and continue beating for another 1½ to 2 minutes until the mixture is light and fluffy. This incorporates air, which helps with leavening.
7. Add the vanilla and mix just until combined. You want to ensure it’s evenly distributed without overmixing.
8. With the mixer on low speed, add each egg one at a time, beating well after each addition. This helps the eggs to incorporate fully into the batter.
9. Gradually add half of the flour mixture, beating just until incorporated. Repeat with the remaining flour mixture. Be careful not to overmix, as this can make the cake tough.
10. Gently shake off the excess flour from the blueberries and fold them into the batter carefully. This ensures even distribution without breaking the blueberries.
11. Spoon the cake batter into the prepared bundt pan, spreading it evenly around the pan. This promotes an even bake.
12. Bake the cake for 1 hour to 1 hour and 5 minutes, until a toothpick inserted in the center comes away clean. Keep an eye on it as baking times may vary.
13. Once baked, allow the cake to rest in the pan for 1 hour or until cooled. This resting time helps it to set properly.
14. Center a round cake circle or a serving plate over the top of the bundt pan. Carefully flip the bundt pan over to release the cake.
15. To make the drizzle, add the sifted powdered sugar to a small mixing bowl. Add the half and half and the clear vanilla. Whisk until smooth and creamy.
16. Drizzle the sweet glaze over the cake. Slice and serve. Enjoy this moist and delicious Blueberry Pound Cake with your loved ones!

Notes

• Tip 1: Check your baking powder old? Ensure it’s fresh to get that perfect rise.
• Tip 2: Room temperature eggs incorporate better, making the batter smooth and uniform.
• Tip 3: If you find it hard to get the cake out of the pan, run a thin sharp knife around the edges to help.
• Tip 4: You can add lemon zest to the batter for a refreshing twist!
• Tip 5: Adjust the baking time based on your oven’s temperature accuracy; ovens can vary.

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Meet Georgia Clark

I’m the one who obsesses over the details so you don't have to. I love the science of cooking and perfecting comfort classics. I’ve tested this recipe multiple times to guarantee it comes out foolproof and delicious every single time you make it.