This Blueberry Pound Cake recipe is moist, buttery, and bursting with blueberries in every bite. Topped with sweet vanilla glaze, this classic snack cake is sure to become an instant favorite with you and your family.
Blueberry Pound Cake
This incredibly delicious blueberry pound cake has been one of my go-to dessert recipes for over 10 years! And it’s not just perfect for dessert… it’s also one of those cakes that can pass for breakfast or brunch. From potlucks and picnics to baby showers and dinner parties, this humble cake is always a huge hit!
Unlike a lot of blueberry cakes that incorporate lemon, I keep this cake ALL about the blueberries! But if you want to add a little lemon flavor kick, use lemon juice instead of milk in the glaze. It’ll add a subtle lemon flavor while still letting the blueberries shine.
Just be sure you don’t add lemon juice to the cake batter. This will completely change the chemistry of the ingredients and could cause major issues while baking!
Blueberry Pound Cake Ingredients
- All-Purpose Flour: Do not sub plant based flours in this recipe, they will not work. A 1 for 1 GF flour may work if you’re interested in experimenting.
- Baking Powder: Be sure your baking powder is fresh and do not sub it for baking soda. You’ll combine the flour, baking powder and salt together to create your dry ingredient mix.
- Salt: A tiny dash enhances all of the flavors in this recipe while also balancing sweetness.
- Butter: Use unsalted butter and be sure it’s at room temperature before baking.
- Sugar: You’ll need granulated sugar for the cake batter and confectioner’s sugar for the glaze. This recipe is not overly sweet and I don’t recommend reducing the sugar called for.
- Vanilla Extract: Be sure to use real vanilla extract and not artificial or imitation vanilla.
- Eggs: Use large eggs and be sure the eggs are at room temperature before adding them to the batter.
- Buttermilk: If you can’t find buttermilk, you can make your own by adding a 1/2 teaspoon of lemon juice to whole milk. Let the milk mixture sit for about 5 minutes before using it.
- Blueberries: Fresh blueberries work best in this recipe, but frozen will work in a pinch. If you use frozen berries, do not thaw them before adding them to the batter! Add them frozen. The batter will seize up slightly but it’ll all work out in the end.
- Milk: You can use lemon juice instead if you want a lemon glaze. Heavy cream will also work, but you’ll need more cream because it’s thicker.
How to Bake Pound Cake
- Baking Prep: Before you begin baking, be sure to preheat the oven and prep your loaf pan.
- Make the Batter: You’ll need a stand mixer fitted with the paddle attachment or a large bowl and an electric mixer. Be sure to beat the butter and sugar until light and fluffy before you add the eggs. And add the eggs one at a time, beating well after each addition. Finally, be sure to not over mix once you add in the flour mixture.
- Bake the Cake: The batter will be very thick. Scrape down the sides of the bowl, then scrape the batter into the prepared pan. Bake for about 80 minutes, or until a toothpick inserted comes out clean. This cake is heavy and requires a longer bake time.
- Cool: Be sure to allow the cake to cool completely before you slice in! This takes about 2 hours… which is hard but worth it. If you cut into the cake too soon it’ll likely fall apart.
- Glaze and Serve: I like to whip up the glaze in a large glass measuring cup, then drizzle it on top. Let the glaze set for about 10 minutes, then slice and enjoy!
This cake stays fresh for up to 5 days! You can wrap any leftovers tightly in saran wrap and store at room temperature or in the fridge. Or, you can pop them in the freezer and freeze them for up to 2 months! Let the cake slices thaw in the fridge overnight before enjoying.
Can I use a Bundt Pan?
I really don’t suggest baking this recipe in a bundt pan or tube pan. It was created specifically to be baked in a loaf pan. If you want a blueberry bundt cake, use my recipe for the best blueberry bundt cake instead… I know you’ll love it.
Tools for this Recipe:
- Loaf Pan: Be sure your pan is 9×5-inches. Any smaller and your batter could over flow while the cake is baking in the oven.
- Electric Mixer: You’ll need this to properly cream the butter and sugar.
- Digital Food Scale: Although measuring cups will technically work, for best results I suggest using a digital scale to weigh your ingredients.
- Parchment Paper: Lining your baking pan with this helps you easily remove the cake from the pan.
- Cooling Rack: Be sure to have one handy so your cake evenly cools.
Blueberry Pound Cake
For the Cake:
- 1 and 3/4 cups (210g) + 2 teaspoons all-purpose flour divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (227g) unsalted butter room temperature
- 1 and 1/4 cups (249g) granulated sugar
- 2 teaspoons pure vanilla extract
- 3 large eggs room temperature
- 1/2 cup (113ml) buttermilk room temperature
- 1 and 1/2 cups (225g) fresh blueberries divided
For the Glaze:
- 1 cup (114g) confectioners' sugar sifted
- 1/4 teaspoon salt
- 1 Tablespoon (14ml) milk more if needed
For the Cake:
- Adjust an oven rack to the middle position. Preheat the oven to 350 degrees (F). Line a 9×5-inch loaf pan with parchment paper then spray the paper and any exposed pan with non-stick baking spray set aside.
- In a large mixing bowl combine 1 and 3/4 cups of the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the vanilla extract.
- Reduce the speed to medium, then add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed.
- Reduce mixer to low speed and add in the flour mixture in three additions, alternating with the buttermilk in two additions, mixing just until combined. Turn the mixer off.
- In a small bowl, combine the blueberries with the remaining ½ teaspoon of flour. Toss well to coat the blueberries in the flour. Fold 1 cup of the blueberries into the batter, stirring until just combined.
- Scrape ¾ of the batter into the prepared pan. Sprinkle the remaining blueberries on top, then scrape the remaining batter on top of the blueberries. Smooth the top with a rubber spatula.
- Bake for 70 to 80 minutes, or until a toothpick inserted in the middle comes out clean. If the top is getting too brown, lightly tent the pan with aluminum foil.
- Cool cake in the pan, on a cooling rack, for 15 minutes. Then use the parchment paper to remove the cake from the pan and place it on a cooling rack to cool completely.
For the Glaze:
- In a large liquid measuring cup or bowl, combine the confectioners’ sugar and salt. Whisk in the milk, mixing until just combined. The mixture should be super thick and just barely pourable. If the glaze is too thick, add more milk, a teaspoon at a time. If the glaze is too thin, add more confectioners’ sugar, a Tablespoon at a time.
- Drizzle the glaze over the cooled cake and allow it to set for 10 minutes. Then slice and serve!
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