Blueberry pound cake is a summer classic that's moist, tender, and so delicious! Every bite is infused with the natural sweetness of juicy blueberries, creating a simple yet satisfying treat. Whether enjoyed as a morning treat with a cup of tea or served as a delightful dessert with a scoop of vanilla ice cream, this Blueberry Pound Cake recipe brings joy to any occasion!
For more blueberry recipes, try my lemon blueberry sheet cake and easy blueberry cobbler!
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My cake tester, aka my almost 2 year old son, tried this cake and said "Yay mommy, good!" I'm always so flattered when he devours my food because he's so unabashedly honest.
I've been making this pound cake recipe for so long. Similar to my sour cream pound cake, it's a family recipe that's always a hit. The texture is a dense yet tender, and so incredibly moist. Then there's the blueberries that are studded throughout the cake and give each bite pockets of juiciness.
I also topped the cake with a creamy cream cheese vanilla glaze. I was gonna do a tart lemon glaze initially, however the cream cheese pairs with the buttery flavor of the pound cake SO well and really lets those sweet blueberries shine.
I really think that's the secret to making a true blueberry cake - let those fresh berries be the star of the show!
Savor this Blueberry Pound Cake, where every slice is a celebration of flavors, textures, and pure culinary pleasure. It's a cake that will leave you craving more, a dessert that will capture your heart with its enchanting blend of blueberries and buttery goodness.
Why You'll LOVE this recipe
- It's an easy recipe! Surprisingly, this homemade blueberry pound cake is so easy to make. Simply mix, bake, and enjoy!
- Simple ingredients only! Surprisingly, this moist pound cake only requires simple ingredients that you probably already have in your kitchen! Sometimes, less is truly more!
- Merges a classic vanilla pound cake with blueberries for the ultimate summer treat! This buttery cake not only has a beautiful moist and tender crumb, but the sweet blueberries enhance every bite burst with blueberry flavor!
Key Ingredients
(exact measurements in the recipe card)
- Unsalted butter
- Granulated Sugar
- Large Eggs - make sure to use room temperature eggs to prevent the batter from splitting.
- Vanilla extract - use a quality vanilla extract, my fave is Rodelle Madagascar Vanilla.
- Sour cream - the addition of sour cream gives this cake a beautiful moist crumb and also provides a nice tang!
- All purpose flour
- Baking soda
- Kosher salt
- Fresh blueberries - fresh blueberries provide a lot of moisture to this delicious blueberry pound cake. You can use frozen blueberries, simply let them thaw, drain them and toss them in 1-2 tbsps of flour prior to adding to the batter.
Cream Cheese Glaze Ingredients
- Softened cream cheese
- Powdered Sugar
- Milk
- Vanilla Extract
Tips for making Pound Cake
- Use room temperature ingredients: Ensure that your butter, eggs, and any other dairy ingredients are at room temperature before starting. This allows for better mixing and incorporation of ingredients, resulting in a smoother batter.
- Cream the butter and sugar properly: Creaming the butter and sugar together until light and fluffy is a crucial step in pound cake making. It helps to incorporate air into the batter, which contributes to a lighter texture. Cream the butter and sugar for several minutes, until the mixture is pale and fluffy.
- Gradually add eggs: Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This step helps prevent curdling and ensures a smooth batter.
- Sift dry ingredients: Sifting the dry ingredients (such as flour, baking powder, and salt) helps to remove any lumps and ensures even distribution. It also aids in creating a lighter texture in the final cake.
- Don't overmix: Once you add the dry ingredients, mix until just combined. Overmixing can develop gluten, resulting in a denser texture. Mix until there are no streaks of flour visible, but avoid overworking the batter.
- Allow proper cooling: Let the pound cake cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely. This helps the cake set and prevents it from sticking to the pan.
How to make Blueberry Pound Cake
- Preheat the oven to 350 degrees F. Spray a 12-cup cake pan or bundt pan with nonstick baking spray or coat with cake release. Set aside.
- Sift flour into a large mixing bowl and add baking soda and kosher salt. Whisk together and set aside.
- Add room temperature butter and sugar to the bowl of a stand mixer, fitted with the paddle attachment. Beat on medium speed for 5 minutes, then begin adding eggs, one at a time, ensuring that each egg is incorporated prior to adding the next. Scrape down the sides of the bowl and continue to mix. Then add vanilla extract. (If the batter splits, this is OK, it will come back together when you add the dry ingredients) (Image #1)
- Add half of the dry ingredients to the bowl and mix until just combined, then add sour cream and the remaining flour mixture and continue to mix until all of the flour is fully incorporated, about 20-30 seconds. Remove the bowl from the stand mixer and use rubber spatula to fold in those juicy blueberries. (Image #2 and #3)
- Pour cake batter into the prepared pan and bake in the preheated oven for an hour and ten minutes, until a toothpick comes out clean from the center of the cake. Allow the cake to cool in the pan for 5 minutes, then turn out onto a wire rack and allow to cool completely, at least 45 minutes.
- After the cake has cooled, make the cream cheese glaze by mixing together softened cream cheese, powdered sugar, milk, and vanilla extract in a mixing bowl. You can use an electric mixer or hand mixer for this. Pour glaze on top of the cake and serve!
What to Serve with Pound Cake
Pound cake is a classic dessert that pairs well with a variety of accompaniments. Here are some delicious options to serve with pound cake:
- Fresh Berries: Pound cake and fresh berries are a classic combination. Serve slices of pound cake with a side of mixed berries such as strawberries, raspberries, blueberries, or sliced peaches. The sweet and tangy flavors of the berries complement the richness of the cake.
- Whipped Cream: Dollop a generous amount of freshly whipped cream on top of a slice of pound cake. The light and fluffy texture of the cream adds a delightful contrast to the dense cake. You can also flavor the whipped cream with a touch of vanilla extract or a sprinkle of powdered sugar.
- Ice Cream: For a decadent treat, serve warm slices of pound cake with a scoop of your favorite ice cream. The warm cake paired with the cool and creamy ice cream creates a delightful contrast of temperatures and textures.
- Chocolate or Caramel Sauce: Add an indulgent touch by drizzling warm chocolate or caramel sauce over the pound cake. The rich and velvety sauces enhance the flavors and add a touch of luxury to your dessert.
- Coffee or Tea: Enjoy a slice of pound cake with a cup of freshly brewed coffee or a soothing cup of tea. The combination of the rich cake and a hot beverage is a delightful way to end a meal or enjoy a leisurely afternoon.
Storing Leftovers and Freezing
Allow the cake to cool completely to room temperature. This helps prevent moisture buildup and maintains the cake's texture. Then wrap tightly with plastic wrap or aluminum foil, or place it in an airtight container to protect it from air exposure and prevent it from drying out. Since this pound cake has a cream cheese glaze, you'll need to store it in the refrigerator.
- Store at room temperature: This pound cake can be stored at room temperature if you have not yet added the glaze on top. Find a cool, dry place away from direct sunlight and strong odors. If the weather is particularly hot or humid, it's best to refrigerate the cake to maintain freshness.
Freezing and Thawing:
- Freeze for long-term storage: If you want to store the pound cake for an extended period, freezing is the best option. Double wrap the cake in plastic wrap and then place it in a freezer-safe bag or airtight container. Ensure it is tightly sealed to prevent freezer burn. Pound cake can be stored in the freezer for up to three months.
- Thawing: When you're ready to enjoy the frozen pound cake, transfer it to the refrigerator and let it thaw slowly overnight. This gradual thawing helps maintain the cake's texture. Once thawed, you can bring it to room temperature before serving or warm individual slices in the microwave or oven if desired.
Recipe FAQs
In general, there are a couple of ways to prevent the blueberries from sinking in a pound cake. You can make the batter thick enough to b able hold the weight of the blueberries (which is what I did with this recipe), but you can also add a few tablespoons of flour to the blueberries prior to adding them to the cake batter. You can also freeze the blueberries prior to adding them or simply use smaller blueberries as they're lighter in weight.
Yes! Simply allow them to thaw completely, drain them, and toss in 1-2 tablespoons of flour prior to adding to the cake batter.
While pound cakes traditionally rely on the creaming of butter and sugar for their structure and rise, the addition of a small amount of baking soda can provide some extra lift and lightness to the cake. Pound cakes typically contain a large amount of fat and sugar, which can make the batter heavy and dense. Baking soda, when combined with an acid or acidic ingredient like sour cream, creates carbon dioxide gas bubbles. These bubbles expand during baking and help the cake rise.
More Pound Cake Recipes
- Pound Cake with Strawberry Icing
- Sock it to Me Cake from scratch
- Peach Cobbler Pound Cake
- Sour Cream Pound Cake
- Sweet Potato Pound Cake
- Gingerbread Pound Cake
- Chocolate Pound Cake
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Blueberry Pound Cake Recipe
Equipment
- 12 cup bundt pan
- Stand Mixer
Ingredients
- 3 cups All Purpose Flour
- ¼ tsp Baking Soda
- 1 tsp Kosher Salt
- 1 cup Unsalted Butter (room temperature)
- ½ cup Butter Flavored Shortening (room temperature)
- 3 cups Granulated Sugar
- 6 Large Eggs (room temperature)
- 2 tsp Vanilla Extract
- 1 cup Sour Cream (room temperature)
- 1 cup Fresh Blueberries
Cream Cheese Vanilla Glaze
- 4 oz Cream Cheese (softened)
- 1 ¾ cups Powdered Sugar
- 3 tbsps Milk
- 1 tsp Vanilla Extract
Directions
- Sift flour into a large mixing bowl and add baking soda and kosher salt. Whisk together and set aside.
- Add room temperature butter, shortening, and sugar to the bowl of a stand mixer, fitted with the paddle attachment. Beat on medium speed for 5 minutes, then begin adding eggs, one at a time, ensuring that each egg is incorporated prior to adding the next. Scrape down the sides of the bowl and continue to mix. Then add vanilla extract. (If the batter splits, this is OK, it will come back together when you add the dry ingredients)
- Add half of the dry ingredients to the bowl and mix until just combined, then add sour cream and the remaining flour mixture and continue to mix until all of the flour is fully incorporated, about 20-30 seconds. Remove the bowl from the stand mixer and use rubber spatula to fold in those juicy blueberries.
- Pour cake batter into the prepared pan and bake in the preheated oven for an hour and ten minutes, until a toothpick comes out clean from the center of the cake. Allow the cake to cool in the pan for 5 minutes, then turn out onto a wire rack and allow to cool completely, at least 45 minutes.
- After the cake has cooled, make the cream cheese glaze by mixing together softened cream cheese, powdered sugar, milk, and vanilla extract in a mixing bowl. You can use an electric mixer or hand mixer for this. Pour glaze on top of the cake and serve!
Notes
- Use room temperature ingredients: Ensure that your butter, eggs, and any other dairy ingredients are at room temperature before starting. This allows for better mixing and incorporation of ingredients, resulting in a smoother batter.
- Cream the butter and sugar properly: Creaming the butter and sugar together until light and fluffy is a crucial step in pound cake making. It helps to incorporate air into the batter, which contributes to a lighter texture. Cream the butter and sugar for several minutes, until the mixture is pale and fluffy.
- Gradually add eggs: Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This step helps prevent curdling and ensures a smooth batter.
- Sift dry ingredients: Sifting the dry ingredients (such as flour, baking powder, and salt) helps to remove any lumps and ensures even distribution. It also aids in creating a lighter texture in the final cake.
- Don't overmix: Once you add the dry ingredients, mix until just combined. Overmixing can develop gluten, resulting in a denser texture. Mix until there are no streaks of flour visible, but avoid overworking the batter.
- Allow proper cooling: Let the pound cake cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely. This helps the cake set and prevents it from sticking to the pan.
- Store at room temperature: This pound cake can be stored at room temperature if you have not yet added the glaze on top. Find a cool, dry place away from direct sunlight and strong odors. If the weather is particularly hot or humid, it's best to refrigerate the cake to maintain freshness.
- Freeze for long-term storage: If you want to store the pound cake for an extended period, freezing is the best option. Double wrap the cake in plastic wrap and then place it in a freezer-safe bag or airtight container. Ensure it is tightly sealed to prevent freezer burn. Pound cake can be stored in the freezer for up to three months.
- Thawing: When you're ready to enjoy the frozen pound cake, transfer it to the refrigerator and let it thaw slowly overnight. This gradual thawing helps maintain the cake's texture. Once thawed, you can bring it to room temperature before serving or warm individual slices in the microwave or oven if desired.
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