Blueberry Pound Cake Recipe
If you’re looking for a dessert that’s bursting with flavor, incredibly moist, and perfect for any occasion, this blueberry pound cake recipe is just what you need. With its tender crumb, juicy blueberries, and a hint of lemon zest, this pound cake is irresistible. And let’s not forget the sweet, tangy lemon glaze that takes it over the top. Whether you’re serving it for breakfast, brunch, or dessert, this blueberry pound cake recipe is guaranteed to be a hit!
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Ingredients You’ll Need for This Blueberry Pound Cake Recipe:
- 1 cup butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 cups blueberries, fresh or frozen
- 1 cup powdered sugar
- 2 Tbsp. lemon juice
Instructions For Blueberry Pound Cake:
- Preheat the oven to 350°F (175°C) and grease a 9 x5 loaf pan.
- In a large mixing bowl, using an electric mixer or your stand mixer, cream the butter and sugar until light and fluffy. Scraping sides of the bowl as you mix with a rubber spatula.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the dry ingredients.
- Gently fold in the blueberries .
- Pour the batter into the prepared pan and bake in preheated for 60-70 minutes oven or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes before removing it to a wire rack to cool completely.
- In a small bowl whisk together the powdered sugar and lemon juice. Drizzle glaze over cooled cake. Cut your blueberry pound cake into thick slices.
How to Store Blueberry Pound Cake
This blueberry pound cake can be stored at room temperature, covered with plastic wrap or aluminum foil, for up to three days. To keep it extra moist, place a slice of fresh bread in the container with the cake.
Serving Suggestions
Serve this delicious blueberry pound cake with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs wonderfully with a hot cup of coffee or tea.
Tips for Making a Moist Blueberry Pound Cake
- Use room-temperature ingredients to ensure everything blends smoothly and bakes evenly.
- Don’t overmix the batter—this can lead to a tough and dry cake.
- Cream the butter and sugar thoroughly to create a light and airy texture.
Preventing Blueberries from Sinking
Tossing blueberries in a tablespoon of flour before adding them to the batter helps prevent them from sinking to the bottom of the cake. Just shake off any excess flour before folding them in.
Fresh vs. Frozen Blueberries
This blueberry pound cake recipe works beautifully with either fresh or frozen blueberries. If using frozen blueberries, don’t thaw them—just dust them with flour and fold them into the batter straight from the freezer.
This blueberry pound cake recipe is a must-try for anyone who loves a soft, buttery cake packed with fresh blueberry flavor. It’s easy to make, perfect for any time of day, and guaranteed to impress. Give it a try, and it might just become your new favorite pound cake recipe!
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Blueberry Pound Cake Recipe
Ingredients
- 1 cup butter softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 cups blueberries fresh or frozen
- 1 cup powdered sugar sifted
- 2 Tbsp lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a 5 x 8 loaf pan.
- In a large mixing bowl, using an electric mixer or your stand mixer, cream the butter and sugar until light and fluffy. Scraping sides of the bowl as you mix with a rubber spatula.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the dry ingredients.
- Fold in the blueberries gently.
- Pour the batter into the prepared pan and bake in preheated for 60-70 minutes oven or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes before removing it to a wire rack to cool completely.
- In a small bowl whisk together the powdered sugar and lemon juice.
- Drizzle glaze over cooled cake.