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blueberry pound cake
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4.31 from 13 votes

Blueberry Pound Cake

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!
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Baking Recipes
Cuisine: Cake
Keyword: Blueberry Pound Cake
Servings: 12 slices
Calories: 410kcal
Author: Bee Yinn Low

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 oven to 325°F (165°C). Cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add vanilla. Sift 2 cups of flour, salt and baking powder together. Add sifted ingredients to creamed mixture and beat.
  • Dredge berries in remaining flour. Gently fold floured berries into the batter.
  • Grease and dust a bundt pan, or tube pan, or a regular loaf pan with some butter. Pour the batter into the pan. Bake for 1 hour and 15 minutes, or until a cake tester comes out clean.
    Blueberry pound cake batter
  • Remove the cake from the oven, let cool on a wire rack. Remove the cake carefully from the pan and cut into slices.
    Blueberry pound cake

Notes

You may use frozen blueberries but it's best to use fresh blueberries.

Nutrition

Serving: 12slices | Calories: 410kcal | Carbohydrates: 59g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Cholesterol: 103mg | Sodium: 156mg | Fiber: 1g | Sugar: 35g