Blueberry Pound Cake
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.
Ingredients
For the Cake:
- 1 and 3/4 cups (210g) + 2 teaspoons all-purpose flour divided
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (227g) unsalted butter room temperature
- 1 and 1/4 cups (249g) granulated sugar
- 3 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
Instructions
For the Cake:
- Adjust an oven rack to the middle position. Preheat the oven to 350 degrees (F). Line a 9x5-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, cinnamon, 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!
Notes
This is a big and heavy cake, so don't skimp on the baking time. If your cake appears to be getting too brown, you can cover the pan with aluminum foil.
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