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You are here: Home / Recipes / Desserts / Cakes & Cupcakes / Blueberry Pound Cake

Blueberry Pound Cake

Published February 3, 2021 by Lauren Vavala

Thanks for sharing!

Blueberry pound cake with text overlay
Blueberry pound cake with text overlay
Blueberry pound cake with text overlay
Blueberry pound cake with text overlay

Blueberry Pound Cake is a rich, buttery cake with sweet blueberries scattered throughout and a hint of vanilla. It’s a simple, classic dessert that everyone will love. 

Straight on view of blueberry pound cake with 2 slices cut in front of it on a cutting board

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Pound cake is a classic dessert that is traditionally made with a pound of butter, a pound of sugar, a pound of eggs and a pound of flour, hence the name “pound” cake. It was a regular at my family’s home when I was growing up, but mostly store-bought.

In this recipe for Blueberry Pound Cake, I added a little salt and baking powder to add structure to help support the addition of the fruit. There is also a little vanilla extract for added flavor.

If you love blueberry baked goods, be sure to also try these Fluffy Blueberry Pancakes and Blueberry Oat Muffins.

Why This Recipe Works

It’s an old favorite with a sweet twist. The addition of blueberries gives traditional pound cake a sweeter flavor and adds moisture.

This recipe is easy to make and doesn’t require a ton of ingredients. Besides blueberries, this pound cake is made with all pantry staples. It’s easy to prepare, but does take a bit of time to bake.

You can enjoy Blueberry Pound Cake as a dessert with coffee, tea or milk, or even grab a slice for a quick breakfast on your way out the door in the morning.

How To Make Blueberry Pound Cake

Ingredients

Ingredients to make a blueberry pound cake with labels on a white background

  • Make sure that your butter is at room temperature and very soft.
  • The eggs should be at room temperature, as well.

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Be sure to set your butter and eggs out at least an hour ahead of time to come to room temperature.

Chef’s Tip: it’s important that the butter is very soft so that it can be whipped smooth.

Preheat your oven to 325°F.

Coat the inside of a loaf pan with shortening or butter and lightly dust with flour.

Note: if you plan to use a bundt pan, you will need to double the recipe.

Create!

flour, baking soda and salt sifted together in a glass bowl with a spoon in it

Sift together the flour, baking powder and salt. Ensure that it’s mixed together well.

Chef’s Tip: measure the flour by gently “fluffing” the flour in its container, then spooning it into a measuring cup without packing. Overfill the cup some, then use the back of a butter knife to level it off. 

Butter and sugar creamed together in a silver mixing bowl

Cream the butter in an electric mixer fitted with a paddle until light, about 3-4 minutes. Gradually add the sugar and beat until fluffy. 

Pound cake batter in a silver mixing bowl

Add the eggs one at a time, then the vanilla extract, scraping down the sides of the bowl as needed until evenly blended.

Gradually add all but 1 tablespoon of the flour mixture until just combined. Do not over mix.

Blueberry pound cake batter in a silver mixing bowl

Gently toss the blueberries in the remaining flour then carefully fold in the blueberries and any loose flour with a spoon or silicone spatula.

Chef’s Tip: tossing the blueberries with some of the flour will help keep them from sinking to the bottom of the cake.

Blueberry pound cake batter in a loaf pan prior to baking

Pour the batter into the prepared pan.

Bake for 70-90 minutes, or until a toothpick inserted into the center comes out clean. This typically takes me about 80 minutes.

Chef’s Tip: do not open the oven door until the minimum bake time has passed. Then check the pound cake with a toothpick. If a crack forms in the center (normal), it may appear wet. This is not an indicator of cake doneness. 

Present!

Blueberry pound cake on a cutting board with 2 slices cut in front of it and plates and a fork in the background

Allow the pound cake to cool for at least 20 minutes before removing it from the pan.

Once removed allow to fully cool then slice and serve.

Optional: you can add a vanilla glaze to the top of the pound cake after removing it from the pan. The vanilla glaze recipe can be found in this post for Mixed Berry Scones. Simply drizzle the glaze over the cake and let set before slicing.

Tips and Techniques

  • Measure flour by gently “fluffing” the flour in its container, then spooning it into a measuring cup with out packing. Overfill the cup some, then use the back of a butter knife to level it off.
  • Do not open the oven door until the minimum bake time has passed. Then check the pound cake with a toothpick. If a crack forms in the center (normal), it may appear wet. This is not an indicator of cake doneness.
  • Store leftovers tightly covered at room temperature. Use within 5 days for best results. Do not refrigerate this cake, as it will loose some of its flavor and the texture may change.

FAQ’s

How Do You Keep Blueberries From Falling in a Cake?

Tossing blueberries gently with 1-2 tablespoons of flour before folding into cake batter will help keep them from falling in a cake. Remember to subtract the flour used to coat the blueberries from the total amount of flour in the recipe.

Why Is It Called Pound Cake?

Pound Cake is named so due to the fact that the original recipe was made with just 4 ingredients – a pound each of butter, sugar, eggs and flour.

Is Pound Cake and Loaf Cake The Same Thing?

A loaf cake is any cake that has been baked into a loaf form. A pound cake is a specific type of cake generally made with a pound of each ingredient. Pound cakes are often baked in loaf pans.

More Blueberry Recipes

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These rustic Blueberry Hand Pies are easy to make and incredibly delicious. What better way to enjoy fresh, summer blueberries than in these tasty little pie bites!
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Blueberry Overnight Oats
Blueberry Overnight Oats is a simple, delicious way to start the day! This easy recipe combines oats, blueberries, cinnamon, and maple into a tasty oatmeal that takes only minutes to make. These oats can be enjoyed chilled, warmed, and on-the-go.
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White Chocolate Chip Blueberry Scones
White Chocolate Chip Blueberry Scones combine fresh blueberries and sweet white chocolate chips in a buttermilk based scone recipe. These tender, moist scones can be enjoyed for breakfast, brunch, or as a sweet snack.
Get The Recipe
A white Chocolate Chip Blueberry Scone on a gray background with a blue and white striped towel, a small blue bowl of vanilla glaze, loose blueberries, and a wood board with 2 scones and blueberries on it all around

Love this Blueberry Pound Cake recipe? Follow me on Pinterest, Instagram, and Facebook for more!

If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!

 

Print

Blueberry Pound Cake

Blueberry Pound Cake is a rich, buttery cake with sweet blueberries scattered throughout and a hint of vanilla. It’s a simple, classic dessert that everyone will love. 
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 8 slices
Calories 434kcal
Author Lauren Harris

Ingredients

  • 1.5 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter (room temperature and very soft)
  • 1 cup granulated sugar
  • 4 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 cup blueberries

Instructions

  • Preheat your oven to 325°F. Coat the inside of a loaf pan with shortening or butter and lightly dust with flour.
  • Sift together the flour, baking powder and salt and mix well. Set aside.
  • Cream the butter in an electric mixer fitted with a paddle until light, about 3-4 minutes. Gradually add the sugar and beat until fluffy.
  • Add the eggs one at a time, then the vanilla extract, scraping down the sides of the bowl as needed until evenly blended.
  • Gradually add all but 1 tablespoon of the flour mixture until just combined. Do not over mix.
  • Gently toss the blueberries in the remaining flour then carefully fold in the blueberries and any loose flour with a spoon or silicone spatula.
  • Pour the batter into the prepared pan.
  • Bake for 70-90 minutes, or until a toothpick inserted into the center comes out clean. Let cool before removing from the pan.
  • Slice and serve.

Notes

Tips and Techniques

  • Double the recipe if using a bundt pan.
  • Measure flour by gently “fluffing” the flour in its container, then spooning it into a measuring cup with out packing. Overfill the cup some, then use the back of a butter knife to level it off.
  • Do not open the oven door until the minimum bake time has passed. Then check the pound cake with a toothpick. If a crack forms in the center (normal), it may appear wet. This is not an indicator of cake doneness. 
  • Store leftovers tightly covered at room temperature. Use within 5 days for best results. Do not refrigerate this cake, as it will loose some of its flavor and the texture may change.
** Nutritional information is an estimate and may vary

Nutrition

Serving: 1slice | Calories: 434kcal | Carbohydrates: 46g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 154mg | Sodium: 113mg | Potassium: 131mg | Fiber: 1g | Sugar: 27g | Vitamin A: 854IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg

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Filed Under: Cakes & Cupcakes, Desserts, Recipes

Comments

  1. Debbie says

    January 9, 2023 at 9:59 pm

    Cant wait to try it!!!!

    Reply
    • Lauren Vavala says

      January 13, 2023 at 9:54 pm

      Hope you love it!

      Reply
  2. Ann says

    August 21, 2022 at 4:26 pm

    You mention a “loaf pan”. Particularly what size are you referring/recommending?

    Reply
    • Lauren Vavala says

      August 21, 2022 at 10:50 pm

      Hi Ann! Any standard loaf pan will work. Most are between 8-9 inches by 4-5 inches. The link for “loaf pan” in the post and in the recipe card will take you to basic loaf pans on Amazon.

      Lauren

      Reply
  3. Betsy says

    December 6, 2021 at 5:04 pm

    I love this!! I added an extra tsp of vanilla and squeezed half a lemon in. So to compensate for the extra liquid I added all the flour in then used extra to coat the blueberries. I also made a crumble for the top. My first time everything sunk so this time I turned the oven to 350 for a little bit then turned it down to 325. Just trying to get it to set a little before lowering it. Then added the crumble after 20-25 minutes of baking. So far my blueberries don’t seem to be sinking! Even with it all sinking in the first one we ate every bite cause it was still delicious!! Thank you!

    Reply
    • Lauren Vavala says

      December 6, 2021 at 7:37 pm

      Hi Betsy! Thanks so much for trying the recipe. I’m glad that you liked it! I’m convinced that juicier blueberries sink no matter what you do. Most of the time I can get them to stay around the middle, but sometimes they still fall a little. Let me know how the second one turns out for you 🙂

      – Lauren

      Reply
  4. Liz says

    July 19, 2021 at 4:01 pm

    Love baking with blueberries! Will be trying this recipe soon!

    Reply
    • Jere Cassidy says

      July 25, 2021 at 5:55 pm

      I love how such simple ingredients come together to make something totally delicious.

      Reply
  5. Deborah Brooks says

    February 15, 2021 at 8:04 am

    We love all things baked blueberries around here! Can’t wait to give this a go this week. Great tip on the falling blueberries!

    Reply
  6. Michaela Graham says

    February 15, 2021 at 7:46 am

    Made this with my daughter last week with a homeschooling project and this recipe was superb, the family loved it, thank you so much for sharing 🙂

    Reply
  7. Nart at Cooking with Nart says

    February 11, 2021 at 4:04 am

    Just tried this recipe and it’s amazing. Planning to make it for the family this coming Sunday so I wanted to test it first. Super delicious!

    Reply
  8. Maureen says

    February 3, 2021 at 10:56 am

    Love Blueberries and I will have to add this to my overflowing blueberry recipes.
    This sounds tooooo good.
    Thank you.

    Reply
    • Lauren Vavala says

      February 3, 2021 at 11:00 am

      Thanks Maureen! I hope you enjoy it when you get a chance to make it 🙂

      Reply

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Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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