Blueberry Pound Cake Recipe

If you’re looking for a delicious and moist dessert that’s perfect for any occasion, look no further than this blueberry pound cake recipe. This blueberry pound cake recipe is easy to follow and yields tender moist crumbs with a hint of lemon zest that perfectly complements the juicy burst of fresh juicy blueberries. The lemon glaze on top adds an extra layer of sweetness that makes this pound cake truly irresistible. It’s a delicious and moist dessert that’s perfect for breakfast and brunch too!

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Ingredients You Need for this Easy Pound Cake

• 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:

1. Preheat the oven to 350°F (175°C) and grease a 9 x5 loaf pan.
2. 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.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the dry ingredients.
7. Fold in the blueberries gently.
8. 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.
9. Cool the cake in the pan for 10 minutes before removing it to a wire rack to cool completely.
10. 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.

This blueberry pound cake can be stored at room temperature, covered with plastic wrap or aluminum foil, for up to three days. Place a fresh slice of bread in the container with the cake to keep the cake moist.

To serve, slice the cake and serve it with a dollop of whipped cream or a scoop of vanilla ice cream. This pound cake also pairs well with a cup of coffee or tea.

Tips for Making a Moist Blueberry Pound Cake:

To make a moist pound cake, it’s essential to use room-temperature ingredients and not overmix the batter. Room-temperature ingredients will blend more easily, resulting in a smoother batter that will bake more evenly. Overmixing the batter can cause the gluten to develop too much, resulting in a tough and dry cake.

Tips on Dusting Blueberries in Flour:

Dusting blueberries in flour before adding them to the batter will help keep them from sinking to the bottom of the cake. To do this, toss the blueberries in a tablespoon of flour until they are coated. Shake off any excess flour before adding the blueberries to the batter.

Using Frozen or Fresh Blueberries in this Blueberry Pound Cake Recipe:

This blueberry pound cake recipe can be made with either fresh or frozen blueberries. If using frozen blueberries, do not thaw them; first, dust them with flour before adding them to the batter.

In conclusion, this blueberry pound cake recipe is an easy and crowd-pleasing dessert that’s perfect for any occasion. With its tender crumb, a burst of blueberries, and a hint of lemon, it’s sure to become a family favorite. Just follow the tips for making a moist pound cake and dusting the blueberries in flour for the best results.

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Blueberry Pound Cake Recipe

therecipebowl

Bursting with juicy blueberries, this cake is moist, tender, and perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Breads, Breakfast, brunch, Dessert

Cuisine American

Servings 8 slices

Calories 560 kcal

Ingredients

  

1x2x3x

• 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.

Nutrition

Serving: 1sliceCalories: 560kcalCarbohydrates: 70gProtein: 7gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 162mgSodium: 422mgPotassium: 127mgFiber: 2gSugar: 44gVitamin A: 954IUVitamin C: 5mgCalcium: 72mgIron: 2mg

Keyword blueberries, blueberry pound cake, pound cake

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