Here’s a classic Blueberry Pound Cake recipe—moist, buttery, and studded with fresh or frozen blueberries.
Blueberry Pound Cake Recipe
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1 1/2 cups fresh or frozen blueberries
- 1–2 tbsp flour (for tossing blueberries)
Optional: powdered sugar for dusting or a simple glaze
Instructions
- Preheat oven:
- 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Prepare blueberries:
- Toss blueberries with 1–2 tablespoons of flour to prevent them from sinking to the bottom.
- Cream butter and sugar:
- In a large bowl, beat butter and sugar until light and fluffy (about 3–5 minutes).
- Add eggs one at a time, beating well after each.
- Stir in vanilla extract.
- Mix dry ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt.
- Combine batter:
- Add dry ingredients alternately with milk to the butter mixture, beginning and ending with flour.
- Gently fold in blueberries.
- Bake:
- Pour batter into prepared pan and smooth the top.
- Bake 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- If the top browns too quickly, cover loosely with foil.
- Cool and serve:
- Let the cake cool in the pan 15 minutes, then remove to a wire rack.
- Dust with powdered sugar or drizzle with a simple glaze if desired.
💡 Tips:
- Use fresh blueberries if possible; frozen blueberries are fine but toss in flour to prevent bleeding.
- For extra flavor, add a teaspoon of lemon zest to the batter.
- Make sure butter is soft (not melted) for a proper pound cake texture.
If you want, I can also give a cream cheese swirl blueberry pound cake version—it’s extra moist and visually stunning.
Do you want me to share that version?
