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5 from 2 votes

Blueberry Pound Cake Recipe

By Britney
Prep: 20 minutes
Cook: 1 hour 10 minutes
Cooling Time: 45 minutes
Total: 2 hours 15 minutes
Servings: 12 slices
a blueberry pound cake on a wire rack with a piece of parchment paper topped with a cream cheese vanilla glaze.
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Blueberry pound cake is a classic dessert that's moist, tender, and delicious! Every bite is infused with blueberries for a satisfying treat.

Equipment

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Ingredients 

  • 3 cups All Purpose Flour
  • 1/4 tsp Baking Soda
  • 1 tsp Kosher Salt
  • 1 cup Unsalted Butter, (room temperature)
  • 1/2 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 3/4 cups Powdered Sugar
  • 3 tbsps Milk
  • 1 tsp Vanilla Extract

Instructions 

  • Preheat the oven to 350 degrees F. Spray a 12-cup cake pan or bundt pan with nonstick baking spray. 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, 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

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.
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: 
  1. 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.
  2. 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.

Nutrition

Calories: 525kcal, Carbohydrates: 77g, Protein: 7g, Fat: 22g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 145mg, Sodium: 261mg, Potassium: 108mg, Fiber: 1g, Sugar: 52g, Vitamin A: 734IU, Vitamin C: 1mg, Calcium: 44mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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