Perfect Blueberry Pound Cake Recipe: Sweet Summer Joy

Blueberry pound cake converts ordinary baking into an extraordinary culinary adventure that promises pure delight.

Family gatherings and weekend mornings feel instantly brighter with this luscious dessert waiting on the table.

Sweet berries nestle perfectly within a dense, tender crumb that melts softly on your tongue.

Butter and vanilla intertwine to create a rich, comforting backdrop for the vibrant fruit’s natural brightness.

The delicate balance between fruity tartness and smooth cake texture makes each bite remarkable.

Subtle nuances of flavor dance across your palate, inviting lingering appreciation for this classic treat.

Prepare to fall in love with a dessert that elevates simple ingredients into something truly magical.

Why This Pound Cake Is Bursting with Blueberry Bliss

• Burst with Blueberry Brilliance: Packed with juicy, vibrant blueberries that distribute evenly throughout the cake, creating delightful fruity pockets in every slice.
• Achieve Effortless Elegance: Simple baking techniques like room temperature ingredients and gentle folding make this pound cake accessible for bakers of all skill levels, ensuring a professional-looking dessert with minimal stress.
• Comfort in Every Crumb: Delivers a dense, moist texture with a tender crumb that melts in your mouth, offering a classic pound cake experience that feels both nostalgic and indulgent, perfect for afternoon tea or family gatherings.

The Key Ingredients for a Fruity, Fluffy Classic

• All-Purpose Flour: Fine white flour that provides the cakes structure and tender crumb.
• Baking Powder: Essential leavening agent to help the cake rise and become light.
• Salt: Enhances overall flavor and balances the sweetness of the cake.

• Butter, Eggs: Key components for creating a rich, moist pound cake with smooth texture.
• Milk: Adds moisture and helps blend ingredients smoothly.
• Sugar: Provides sweetness and contributes to the cakes golden brown color.

• Blueberries: Fresh summer berries that add bursts of flavor and natural sweetness throughout the cake.

How to Bake the Best Blueberry Pound Cake

Step 1: Prep Your Ingredients

Bring butter and eggs to room temperature for about 30 minutes. Preheat the oven to 325°F. Thoroughly grease a 10-inch tube pan with butter or cooking spray.

Step 2: Mix Dry Ingredients

• Flour
• Baking powder
• Salt

Set this mixture aside for later use.

Step 3: Cream Butter and Sugar

In a separate mixing bowl, cream softened butter with sugar using a hand mixer or stand mixer. Beat at medium speed until the mixture becomes light and fluffy, which typically takes 5-7 minutes.

Step 4: Add Eggs

Add eggs one at a time to the creamed butter-sugar mixture. Mix thoroughly after each addition to ensure a smooth, well-incorporated batter.

Step 5: Prepare Blueberries

Gently coat blueberries with a small amount of the reserved flour mixture. This trick helps prevent the berries from sinking to the bottom of the cake during baking.

Step 6: Combine Batter

Carefully fold the blueberry-flour mixture into the creamed mixture using gentle hand motions. Slowly mix in milk until just incorporated, being careful not to overmix the batter.

Step 7: Bake the Cake

Pour the batter into the prepared tube pan, smoothing the top surface evenly. Place in the preheated oven and bake for 60-75 minutes.

Step 8: Check for Doneness

After 60 minutes, test the cake’s readiness by inserting a skewer or toothpick into the center. It should come out clean when the cake is fully baked.

Step 9: Cool and Serve

Allow the cake to cool in the pan on a wire rack for 15 minutes. Loosen the edges with a spatula, then transfer to another wire rack to cool completely before serving.

Tips for a Tender Crumb and Juicy Berries

• Prevent Blueberry Sinking: Coat fresh blueberries lightly in flour before folding into batter to prevent them from dropping to the bottom during baking.
• Achieve Smooth Butter Mixture: Cream butter and sugar thoroughly for 5-7 minutes to create a light, fluffy base that ensures a tender cake texture.
• Test Cake Doneness Accurately: Use a clean skewer or toothpick inserted into the cake's center to confirm it's fully baked; no wet batter should remain.
• Maintain Moisture Balance: Add milk gradually and mix gently to keep the pound cake's crumb soft and prevent a dry, dense result.
• Control Baking Temperature: Use an oven thermometer to verify the exact 325°F temperature, ensuring even baking and preventing over-browning.

How to Keep It Moist Days After You Bake

• Refrigeration: Wrap the cooled pound cake tightly in plastic wrap or store in an airtight container. Properly sealed, it will stay fresh in the refrigerator for up to 5 days. Keep the cake away from strong-smelling foods to prevent flavor absorption.
• Room Temperature: For short-term storage, place the cake on a covered plate at room temperature. Consume within 2-3 days for optimal taste and texture. Ensure the storage area is cool and dry to prevent moisture buildup.
• Freezing: Slice the cake before freezing for easier portioning. Wrap individual slices in plastic wrap, then place in a freezer-safe container or ziplock bag. Frozen pound cake maintains its quality for up to 3 months.

What to Pair With This Blueberry Beauty

• Brew Refreshing Lavender Tea: Pair the blueberry pound cake with a delicate lavender tea that complements the cake's sweetness and adds a subtle floral note, creating a sophisticated dessert experience.
• Serve Creamy Vanilla Ice Cream: Top a warm slice of pound cake with a scoop of vanilla ice cream, letting the cold, smooth texture contrast beautifully with the cake's dense, tender crumb.
• Drizzle Honey Lemon Glaze: Create a light honey-lemon glaze to pour over the cake, enhancing the blueberry flavor and adding a bright, citrusy dimension that cuts through the cake's richness.
• Enjoy Chilled Prosecco: Celebrate the cake's elegance by serving a glass of crisp, bubbly prosecco, whose light effervescence and subtle sweetness perfectly balance the dense pound cake.

Creative Spins to Sweeten the Slice

• Berry Medley Cake: Swap blueberries with a mix of raspberries, blackberries, and strawberries for a colorful and vibrant cake that bursts with summer flavors.
• Lemon Zest Blueberry Cake: Add freshly grated lemon zest to the batter and incorporate lemon juice for a bright, citrusy undertone that complements the sweet blueberries.
• Nutty Blueberry Crunch: Fold chopped almonds or pecans into the batter and sprinkle some on top before baking to create a delightful textural contrast with a rich, toasted flavor.
• Lavender Blueberry Dream: Infuse the cake with dried culinary lavender for an elegant, aromatic twist that pairs beautifully with the sweet blueberries and creates a sophisticated dessert experience.

Blueberry Pound Cake Recipe

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4.5 from 19 reviews

• Total Time: 1 hour 55 minutes
• Yield: 10 1x

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Description

Moist blueberry pound cake brings Southern comfort to your dessert table with classic richness. Rich butter, fresh blueberries, and vanilla create a delightful treat that welcomes you to savor each tender, delectable slice.

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Ingredients

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Main Ingredients:

• 3 ¼ cups all-purpose flour
• 2 cups sugar
• 1 cup milk
• 4 cups fresh blueberries
• 3 eggs

Wet Ingredients:

• ¼ cup butter

Dry and Seasoning Ingredients:

• 2 teaspoons baking powder
• ¼ teaspoon salt

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Instructions

1. Allow unsalted butter and large eggs to warm to room temperature for approximately 30 minutes. Heat the oven to 325°F (165°C) and meticulously coat a 10-inch tube pan with butter or non-stick spray.
2. Sift all-purpose flour, baking powder, and kosher salt together in a medium mixing bowl, creating a uniform dry ingredient base.
3. Using an electric mixer, cream softened butter with granulated sugar at medium speed until the mixture transforms into a pale, airy consistency with soft peaks, requiring 5-7 minutes of consistent beating.
4. Add eggs individually to the creamed butter-sugar mixture, blending thoroughly after each addition to ensure a smooth, homogeneous texture.
5. Gently dust fresh blueberries with a small portion of the reserved flour mixture, which prevents the fruits from sinking during the baking process.
6. Delicately fold the flour-coated blueberries into the cake batter using a spatula, then gradually incorporate whole milk until just combined, avoiding overmixing.
7. Carefully pour the batter into the prepared tube pan, using a spatula to distribute evenly and create a level surface.
8. Bake in the preheated oven for 60-75 minutes, monitoring the cake’s golden-brown exterior and internal doneness.
9. Verify cake completion by inserting a clean wooden skewer or toothpick into the center; it should emerge without any raw batter clinging to it.
10. Remove from oven and allow the cake to rest in the pan for 15 minutes, then gently loosen the edges with a thin knife or offset spatula before transferring to a wire cooling rack.

Notes

• Elevate your baking game with this foolproof blueberry pound cake that promises a moist, tender crumb bursting with fruity goodness.
• Room temperature ingredients are the secret weapon for creating a smooth, luxurious batter that bakes into a perfectly textured cake.
• Coating blueberries in flour prevents them from sinking to the bottom, ensuring delightful berry distribution in every slice.
• Slow and steady mixing prevents overworking the batter, which could lead to a tough, dense cake instead of a light, delicate treat.
• Cooling the cake properly helps it set and makes slicing easier, allowing you to showcase clean, beautiful pieces that are picture-perfect.

• Prep Time: 25 minutes
• Cook Time: 90 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 10
• Calories: 301 kcal
• Sugar: 21g
• Sodium: 54mg
• Fat: 13g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 80mg