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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: Cake
Cuisine: Baking Recipes
Keyword: Blueberry Pound Cake
Servings: 12 slices
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 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.
    Blueberry pound cake batter
  • 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.
    Blueberry pound cake

Notes

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

Nutrition

Serving: 12slices | Calories: 407kcal | Carbohydrates: 59g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 121mg | Potassium: 103mg | Fiber: 1g | Sugar: 35g | Vitamin A: 559IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg