Dreamy Blueberry Pound Cake Recipe: Sweet Summer Joy
Nothing beats the delightful aroma of a homemade blueberry pound cake wafting through your kitchen.
Sweet, tender blueberry pound cake promises a decadent treat that melts in your mouth with every bite.
Summer’s freshest berries dance through a buttery, dense cake that’s surprisingly simple to create.
Each slice offers a perfect balance of rich, moist crumb and bursting blueberry flavor.
The golden-brown exterior gives way to a soft, velvety interior that screams comfort and indulgence.
This classic dessert brings warmth and joy to any gathering, making ordinary moments feel special.
Let’s find out this irresistible recipe and treat yourself to a slice of pure bliss.
Quick Recipe Overview
Prep Time: 25 minutes
Cook Time: 90 minutes
Total Time: 1 hour 55 minutes
Calories: 364 kcal
Servings: 11
What Goes into Blueberry Pound Cake
For Fruit:
Blueberries: Bursting with sweet-tart flavor, choose plump, deep blue berries with no signs of mold or mushiness; wash gently and pat dry before coating with flour to prevent sinking during baking.
For Sweeteners and Fats:
Sugar, Butter: Sugar provides sweetness and helps create a tender crumb, while butter adds rich, creamy depth; use fresh, high-quality ingredients for the best flavor and texture.
For Binding and Structure:
Eggs: Room temperature eggs blend more smoothly and help create a light, airy cake structure; ensure they're fresh and free from cracks.
For Liquid and Moisture:
Milk: Adds moisture and helps create a soft, tender cake texture; whole milk works best for richness.
For Dry Ingredients:
All-Purpose Flour, Baking Powder, Salt: Flour provides the cake's foundation, baking powder ensures proper rising, and salt enhances overall flavor; sift flour to remove lumps and create a smoother batter.
Tools for Baking Blueberry Pound Cake
Large mixing bowl: Essential for combining dry ingredients.
Electric mixer or stand mixer: Perfect for creaming butter and sugar to fluffy perfection.
Tube pan (10-inch): Provides the classic pound cake shape and even baking.
Sifter or fine-mesh strainer: Ensures smooth, lump-free flour mixture.
Spatula: Helps fold ingredients gently and scrape batter into pan.
Wire cooling rack: Allows cake to cool evenly without getting soggy.
Skewer or toothpick: Helps test cake doneness by checking for clean removal.
Measuring cups and spoons: Precise measurements are key to baking success.
How to Make Blueberry Pound Cake from Scratch
Room Temperature Magic Gather your butter and eggs, letting them sit out and warm up to create a perfectly smooth batter.
Dry Ingredient Blend Whisk together flour, baking powder, and salt in a bowl, creating a light and airy foundation for your cake.
Butter and Sugar Romance Whip the softened butter and sugar until they transform into a fluffy, creamy dream that looks almost cloud-like.
Egg Symphony Gently add eggs one at a time, mixing until each becomes fully incorporated and the batter looks silky and smooth.
Blueberry Dance Softly coat fresh blueberries with a sprinkle of flour, helping them hover evenly throughout the cake without sinking.
Cake Assembly Tenderly fold the blueberry-dusted gems into the batter, adding a splash of milk to bring everything together with a delicate touch.
Baking Transformation Pour the batter into a prepared pan and slide it into a warm 325°F oven, letting magic happen for about an hour until golden and fragrant.
Cooling Moment Let the cake rest peacefully on a wire rack, allowing it to settle and develop its full, rich flavor before slicing and serving.
Tips for Juicy Blueberries in Pound Cake
Freeze fresh blueberries before adding to the batter to prevent color bleeding and ensure even distribution throughout the cake.
Experiment with raspberries, blackberries, or mixed berries for delightful flavor variations while maintaining the classic pound cake texture.
Drizzle a simple lemon or vanilla glaze over the cooled cake for an extra layer of sweetness and elegant presentation that elevates the dessert.
Wrap the pound cake tightly in plastic wrap or store in an airtight container at room temperature for up to 5 days, or freeze for extended enjoyment up to 3 months.
For an extra moist cake, substitute some butter with sour cream or Greek yogurt, which adds richness and helps prevent dryness during baking.
Serving Blueberry Pound Cake Beautifully
Sweet Morning Breakfast Companion: Slice this moist blueberry pound cake and pair it with a steaming cup of vanilla-infused coffee or freshly brewed Earl Grey tea for a delightful morning treat.
Elegant Afternoon Tea Presentation: Arrange cake slices on a beautiful china plate, dust with powdered sugar, and serve alongside clotted cream or light whipped cream for an elegant dessert experience.
Berry Decadent Dessert Upgrade: Transform the pound cake into a showstopping dessert by topping each slice with a dollop of vanilla bean ice cream and a sprinkle of fresh blueberries, creating a luxurious after-dinner indulgence.
Gifting Gourmet Option: Wrap individual slices in parchment paper tied with a rustic twine, making it a perfect homemade gift for friends, neighbors, or weekend brunch hosts who appreciate artisanal baked goods.
Storing Blueberry Pound Cake the Right Way
Slice and Store Smart: Cut cake into individual portions before refrigerating to maintain moisture and make grab-and-go snacking easier.
Chilled Delight Duration: Store wrapped cake in airtight container inside refrigerator for up to 5 days, keeping its fresh texture and flavor intact.
Freezer-Friendly Strategy: Wrap cake tightly in plastic wrap, then aluminum foil to freeze for maximum 3 months – perfect for future dessert emergencies.
Room Temperature Trick: Leave cake at ambient temperature for 30 minutes before serving to enhance its soft texture and bring out rich blueberry flavors.
Classic blueberry pound cake delivers rich, buttery flavors with plump berries nestled throughout its dense crumb. Moist slices promise sweet comfort paired with coffee or tea, delighting guests with homemade charm and wholesome goodness you’ll want to savor.
Ingredients
Scale
4 cups fresh blueberries
3 ¼ cups (390 g) all-purpose flour
2 cups (400 g) sugar
1 cup (240 ml) milk
3 large eggs
¼ cup (57 g) butter
2 tsp baking powder
¼ tsp salt
Instructions
Preparation: Allow butter and eggs to reach room temperature over 30 minutes. Preheat oven to 325°F (165°C) and thoroughly grease a 10-inch tube pan with butter or non-stick spray.
Dry Ingredient Blend: Sift flour, baking powder, and kosher salt together, creating a uniform dry mixture that will provide structural integrity to the cake.
Butter-Sugar Transformation: Utilize an electric mixer to cream softened butter with granulated sugar, whipping until the mixture becomes light, fluffy, and develops soft peaks, approximately 5-7 minutes of continuous blending.
Egg Integration: Incorporate eggs individually into the creamed butter-sugar base, ensuring complete incorporation after each addition to maintain a silky, consistent texture.
Blueberry Preparation: Gently coat fresh blueberries with reserved flour mixture to prevent fruit migration during baking, which helps maintain even distribution throughout the cake.
Batter Composition: Delicately fold flour-dusted blueberries into the mixture, then gradually introduce whole milk, mixing until just combined to preserve the batter’s delicate structure.
Pan Filling and Baking: Transfer batter to the prepared tube pan, smoothing the surface evenly. Bake in the preheated oven for 60-75 minutes, watching for a golden-brown exterior and checking internal doneness.
Doneness Verification and Cooling: Test cake completion with a wooden skewer, which should emerge clean. Allow cake to rest in the pan for 15 minutes, then carefully loosen edges and transfer to a wire rack for complete cooling.
Notes
Prep Temperature Trick: Bring butter and eggs to room temperature exactly 30 minutes before baking to ensure smooth, even blending and perfect cake texture.
Blueberry Suspension Strategy: Lightly coat berries in flour to prevent sinking, creating evenly distributed fruit throughout the cake.
Mixing Method Mastery: Beat butter and sugar until pale and fluffy, adding eggs one at a time to create a smooth, stable batter base.
Doneness Detection: Use a clean wooden skewer to test cake’s internal readiness – no raw batter should cling to the inserted tool.
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Degree: Bachelor of Science in Culinary Arts
Focus: Comprehensive training in classical and modern cooking techniques, kitchen management, and global cuisines.
Auguste Escoffier School of Culinary Arts
Program: Diploma in Pastry Arts
Focus: Specialized education in baking and pastry, emphasizing artisanal bread, confections, and plated desserts.
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.
Michael Reynolds
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Auguste Escoffier School of Culinary Arts
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.