Introduction
Moist, buttery, and bursting with juicy blueberries—this Blueberry Pound Cake Recipe is the kind of dessert that makes you stop mid-bite and go, “Wow!” Whether you’re planning a cozy family brunch or need a simple yet stunning dessert for your next gathering, this cake is the answer. It’s soft on the inside, golden on the outside, and each slice is dotted with plump berries that add the perfect pop of flavor.
Did you know pound cakes got their name from using a pound of butter, sugar, eggs, and flour? Thankfully, this modern twist keeps the rich texture without the heavy load. This recipe has been my go-to whenever I need to whip up something comforting, and let me tell you—there’s never a crumb left! Plus, it’s easy enough for beginner bakers to master and fancy enough to impress the in-laws.
If you loved my Lemon Yogurt Loaf, you’re going to fall head over heels for this one. It shares that same tender crumb and quick prep, but with a berry-licious twist. So grab your apron and preheat your oven—because once you taste this, you’ll wonder why you didn’t make it sooner!
What is Blueberry Pound Cake Recipe?
Ever wondered why it’s called a “pound cake”? No, you don’t need to lift weights to enjoy it—but your taste buds might do a little happy dance! Traditionally made with a pound of each ingredient, this cake has evolved into a lighter, fluffier treat while still keeping its rich, comforting charm.
The Blueberry Pound Cake Recipe is what happens when a classic dessert gets a juicy, fruity upgrade. Imagine a buttery base, bursting with fresh blueberries that melt into sweet, tangy pockets with every bite. It’s the kind of cake that makes people say, “The way to a man’s heart is through his stomach”—and honestly, they’re not wrong.
Give it a try. Your kitchen will smell like heaven, and your friends will keep coming back for seconds.
Why You’ll Love This Blueberry Pound Cake Recipe
- Moist and Flavor-Packed: The highlight of this cake is its melt-in-your-mouth texture, thanks to a mix of butter, sour cream, and just the right amount of sugar. Each bite is soft, rich, and full of fresh blueberry goodness.
- Budget-Friendly Delight: Why buy overpriced bakery cakes when you can make something even better at home? All you need are simple ingredients that you probably already have in your pantry.
- Flavorful Extras: Add a lemon glaze, a dusting of powdered sugar, or serve with whipped cream and fresh berries for that gourmet touch. It pairs beautifully with tea, coffee, or even a scoop of vanilla ice cream.
Loved my Strawberry Shortcake Muffins? This one’s like their more elegant, cake-loving cousin.
Go ahead—bake it once and you’ll keep it on rotation all year long.
How to Make Blueberry Pound Cake Recipe
Quick Overview of Blueberry Pound Cake Recipe
This recipe is your ticket to stress-free baking. With a prep time of just 15 minutes and a bake time of about 60 minutes, it’s perfect for weekend baking or last-minute dessert cravings. The ingredients are simple, the method is easy, and the result? A rich, moist, and crowd-pleasing pound cake.
Key Ingredients for Blueberry Pound Cake Recipe
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup sour cream
- 2 cups fresh or frozen blueberries (tossed in 1 tbsp flour)
(Insert high-quality image of ingredients neatly arranged on a table)
Step-by-Step Instructions for Blueberry Pound Cake Recipe
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- Cream the butter and sugar together in a large bowl until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture in three additions, alternating with the sour cream. Begin and end with flour. Mix just until combined.
- Gently fold in the blueberries, making sure they’re evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
What to Serve with Blueberry Pound Cake Recipe
- Whipped Cream & Fresh Berries – Light and refreshing
- Lemon Glaze – For a sweet-tart kick
- Vanilla Ice Cream – A classic combo for warm days
- Hot Tea or Iced Coffee – Balances the richness beautifully
Top Tips for Perfecting Blueberry Pound Cake Recipe
- Use room temperature ingredients to ensure even mixing.
- Toss blueberries in flour to keep them from sinking.
- Avoid overmixing the batter—this keeps the cake light and tender.
- Check early for doneness; ovens vary and overbaking leads to dryness.
- Don’t skip sour cream—it’s the magic ingredient for moisture!
Storing and Reheating Blueberry Pound Cake Recipe
- To Store: Wrap the cooled cake tightly in plastic wrap or foil. Store at room temperature for up to 3 days or refrigerate for up to 5 days.
- To Freeze: Slice the cake, wrap individual pieces in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months.
- To Reheat: Warm slices in the microwave for 10–15 seconds or in the oven at 300°F for 5–10 minutes to revive the softness and flavor.
Now that you have all the tools, tricks, and steps, it’s time to treat yourself. This Blueberry Pound Cake Recipe is more than just a dessert—it’s a slice of comfort, joy, and berry-filled happiness. Happy baking!