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Moist, healthy and easy Blueberry Pound Cake recipe loaded with butter, sugar, eggs, and fresh blueberries. Blueberry pound cake loaf is great for breakfast, tea time, or anytime of the day!
Blueberry Pound Cake Recipe
This easy recipe yields moist and the best blueberry pound cake loaf with crusty top, sweet and buttery cake, with lots of farm fresh blueberries.
This cake is perfect anytime of the day: breakfast in the morning, tea break with your favorite cup of coffee or tea, or anytime of the day when you need a sweet bite.
Recipe Ingredients
This recipe calls for the following ingredients:
- Unsalted Butter
- Sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Salt
- Baking Powder
- Fresh blueberries
See the recipe card for full information on ingredients.
How To Make Blueberry Pound Cake
Cream the butter and sugar until light and fluffy, and then add eggs one at a time and beat until incorporated and add vanilla.
Sift the dry ingredients of flour, salt and baking powder together. Add the dry mixture to the butter mixture.
Add fresh blueberries to some flour. Gently fold the blueberries into the batter. Grease the pan with some butter and pour batter into it.
Bake for 1 hour and 15 minutes, or until a cake tester inserted into center comes out dry.
Baking Tips
If you are a newbie in baking, please follow the baking tips below.
- Invest in baking essentials; a scale is a must when it comes to baking. Cup conversion is not precise.
- Follow the recipe, do not combine the steps or skip the steps.
- Always grease the pan you are using with butter.
- If the top of the cake becomes dark too fast, cover the top with a sheet of aluminum foil to avoid over browning. Just make sure the top of the egg is set before you cover it or the wet batter would stick to the aluminum foil.
- Once the cake is done, remove it immediately and cool on room temperature on a wire rack. Leaving the cake in the oven after baking will continue to bake the cake due to the remaining heat. As a result, the cake might be burned or become too dry and crusty.
- DO NOT remove the cake from the pan when it’s still hot. Once the cake cools down a bit, remove it from the cake pan and slice into pieces.
- You can store the cake at room temperature up to 2-3 days. Reheat the cake in a microwave for 10 seconds before serving, if you like your cake warm.
Frequently Asked Questions
This recipe is only 407 calories per serving.
What To Serve With Blueberry Pound Cake
Serve blueberry pound cake with your favorite cup of coffee, tea or beverage. For an afternoon tea party, the following recipes go well with it.
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Other Recipes You Might Like
Blueberry Pound Cake
Ingredients
- 1 cup unsalted butter, softened
- 2 cups fine sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour, divided
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cups fresh blueberries
Instructions
- Preheat the oven to 325°F (165°C). Cream the butter and sugar together. Add the eggs one at a time, beating until light and fluffy after each addition. Stir in the vanilla. Sift together 2 cups of flour, salt, and baking powder. Add the sifted ingredients to the creamed mixture and beat until well combined.
- Dredge the berries in the remaining flour. Gently fold the floured berries into the batter.
- Grease and dust a bundt pan, tube pan, or regular loaf pan with butter. Pour the batter into the pan. Bake for 1 hour and 15 minutes, or until a cake tester comes out clean.
- Remove the cake from the oven and let it cool on a wire rack. Carefully remove the cake from the pan and cut it into slices.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
When you say dredge the blueberries……are you supposed to add the rest of the flour into the batter…..or just the blueberry’s?
Just the blueberries.
If so, I was just wondering if I could switch in blackberries instead of blueberries? Is there anything “different” I should do. I’m not fond of blueberries but absolutely crave blackberries!
Yes you can.
Can I replace the blueberries with dried cranberries instead? Must I soak the dried cranberries before baking and for how long? Thanks.
You can. I don’t think you need to soak.
Thank you so much for the newbie tips.
Recipe was perfect and I shared with family who all raved about it. The directions were clear and the duration for baking resulted in a cake that was delicious.
Thank you!
Thanks.
Hi ,i wanna make this but all i have now is cake flour,is it possible to use cake flour instead of all purpose flour?
I think cake flour is fine.
Hi, I made this cake as had blueberries. It was very easy to follow recipe. Cake was delicious.
Just wanted to ask if I were to reduce sugar, what is the minimum I can reduce. The cake was too sweet for us.
Thank you.
You can reduce by 1/4 cup or 1/3 cup.
What’s the measurement for 1 cup butter, 1 cup four to grams?
I had tried this recipe twice (both times following strictly the ingredients as well as the instructions).
Both times, the blueberries sink to the bottom of the cake.
Other than that, cake tasted great.
Please advise what can be done to prevent the berries from sinking.
Did you dust the blueberries with some flour?