The Best Blueberry Pound Cake

Why You'll Love This Cake

Wonderfully Delicious Cake As-Is. Because of the sugar crust, you really don't need to add a frosting/glaze or any other topping. Of course, nobody would resist a scoop of vanilla ice cream next to your slice of blueberry pound cake!

Right Amount of Sweetness. This cake isn't overly sweet or rich. It has just the right amount of flavor, level of sweetness, and blueberry flavor.

Easy to Make. There's nothing out of the ordinary as far as the recipe steps; it's really quite simple. It's totally worth every minute spent preparing this cake (and eating it, too!). Plus, if you can't find fresh blueberries, frozen blueberries can be used instead, but fresh tend to have more flavor.

Perfect for Breakfast and Dessert. Let's face it, this delicious cake can be enjoyed at any time of the day whether it's a meal, snack, or dessert. Just like my Apricot Nectar Pound Cake, this cake is frequently requested.

Blueberries - Fresh blueberries are the top choice here as they tend to be more flavorful. Frozen blueberries are a fine substitute if you can't find fresh ones.

Butter - The butter should be room temperature (or soft to the touch) so it will blend easily and evenly with the sugar. We'll also coat the bundt pan with some of the butter (yes!).

All-Purpose Flour - No need to sift the flour because most flour nowadays is pre-sifted. Most of the flour goes in the cake, but some of the flour is used to toss the blueberries in. More about that later.

Granulated Sugar - For the sweetness of course! But also for coating the inside of the bundt pan.

Eggs - The eggs should be at room temperature. If you add ice-cold eggs to the batter, the butter may firm up and the mixture won't be as smooth.

Vanilla Extract - Use the real stuff if you can! The flavor of real vanilla extract just can't be replaced with imitation stuff.

Baking Powder and Salt - These help the cake to rise while baking. Be sure to use baking powder and not baking soda.

How to Make It

For the absolute best results for this blueberry pound cake, please follow the recipe card below.

(1) Coat the inside of a bundt pan with butter, then add sugar and toss around until all spaces are sugar-coated.

(2) Toss the blueberries in a bowl with a little flour (to help keep them from sinking to the bottom of the cake pan.

(3) Mix the butter and sugar until creamy.

(4) Add the eggs one at a time. Blend. Add vanilla extract.

(5) Add the flour, baking powder, and salt to a small bowl. Blend. Add to egg mixture.

(6) Gently fold in the blueberries.

(7) Bake at 325F for 1 hour.

(8) Cool. Enjoy!

Expert Tips

Some people really love the flavor combination of blueberries and lemon. So if this is you, you can add 2-3 tablespoons of lemon juice to the batter.

When measuring flour and sugar, overfill the measuring cup, then run the back of a butter knife across the top of the measuring cup to level off.

Test the cake for doneness after 1 hour of baking. The easiest way to check for doneness is to insert a clean wooden toothpick into the batter. If the toothpick comes out clean (no gooey batter stuck to it), the cake is done.

This recipe calls for a bundt cake pan, but you could also use a tube pan or a loaf pan. As long as they're the same size as the bundt pan, a different-shaped pan should be fine.