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    Home » Desserts » The Best Blueberry Pound Cake

    The Best Blueberry Pound Cake

    Published: Jul 12, 2022 · Modified: Jun 12, 2025 by Anne Clark · This post may contain affiliate links · 24 Comments

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    Homemade Blueberry Pound Cake is packed with sweet and juicy blueberries! It's baked in a sugar-coated bundt pan for a crispy outer crust. Moist and fluffy on the inside.

    Pound cakes have been popular for a very long time. Probably because they're very easy to make thanks to only using one cake pan. With a wide variety of different style bundt cake pans, it's easy and fun to show off your special design!

    Be sure to also check out my Blueberry Orange Muffins recipe. Another great opportunity to eat delicious blueberries!

    baked cake with one slice removed.  Cake on white cake holder with fresh blueberries scattered around.
    MMM that sugared crust turned out perfect!

    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.

    What Goes In It

    Only the freshest ingredients go into this blueberry pound cake!

    cake ingredients measured out in individual containers

    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.

    For a more casual, cookie-style treat, check out my Blueberry Oatmeal Cookies—they’re simple, sweet, and make a great little afternoon bite.

    How to Make It

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

    photo collage of recipe steps 1-4

    (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.

    photo collage of recipe steps 5-8

    (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!

    What to Serve with It

    This blueberry pound cake is fabulous as-is! However, some people (like my family) have to have ice cream with their cake lol. So, vanilla ice cream is an excellent choice as well as whipped cream.

    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.

    Frequently Asked Questions

    Is pound cake better warm or cold?

    Both! I must say that this pound cake is delicious while it's still warm because it kinda reminds me of a warm blueberry cobbler. Plus, there's no refrigeration needed to store this cake.

    How long does a homemade pound cake last?

    Keep the cooled-off pound cake covered with plastic wrap or keep it in a cake holder. Eat it within 3-4 days.

    What rack should you bake a pound cake on?

    Always use the middle oven rack position to bake just about everything; especially a cake! This ensures an even distribution of heat all around the pan.

    Can you freeze pound cake?

    Cakes freeze very well. Just let the cake completely cool off (this may take several hours). Then double wrap the cake in plastic wrap, then in foil, then place into an extra-large freezer bag. Freeze for up to 3 months. PS - remember to write the date and contents on the freezer bag.

    slice of cake on white plate with scoop of vanilla ice cream on the side.
    Who can resist vanilla ice cream with blueberry pound cake!

    More Delicious Cakes

    • baked and frosted cake cut into squares topped with orange zest on blue serving platter with orange slice and whipped cream garnish
      Easy Chocolate Orange Cake
    • whole baked and frosted cake with chocolate shavings and cherries on top
      Easy White Forest Cake
    • Three chocolate cake layers with frosting in between and on top of the cake.
      Triple Layer Chocolate Cake

    If you tried this recipe, please let me know by leaving a comment! I'd love to hear from you.

    For a variety of easy southern recipes sent straight to your inbox, subscribe to My Kitchen Serenity and get a free 5-day meal plan! Click here to subscribe!

    Recipe

    overhead view of baked cake. Cake on white cake holder with fresh blueberries scattered around.

    Best Blueberry Pound Cake

    Homemade Blueberry Pound Cake is packed with sweet and juicy blueberries! It's baked in a sugar-coated bundt pan for the best flavor!
    5 from 17 votes
    Print Pin For Later Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 12
    Calories: 388kcal
    Author: Anne Clark | My Kitchen Serenity

    Equipment

    • Standard Size Bundt Cake Pan (preferably non-stick)
    • Measuring cups and spoons
    • large mixing bowl
    • Electric mixer
    • wire rack
    • Pastry brush

    Ingredients

    • 1 cup softened butter, plus 1 Tablespoon set aside
    • 2 cups sugar, plus ¼ cup set aside
    • 5 eggs
    • 1 teaspoon pure vanilla extract
    • 2 cups all-purpose flour, plus ¼ cup set aside
    • ½ teaspoon salt
    • 1 teaspoon baking powder
    • 3 cups fresh blueberries, rinsed and drained
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 325F. Coat a tube pan or bundt pan with 1 tablespoon of softened butter. A pastry brush works well for this; get into all the nooks and crannies of pan. Sprinkle ¼ cup sugar all over the inside of the pan. Tap the pan to help distribute the sugar, make sure to coat the entire inner surface of the pan. Place pan in the refrigerator until ready to pour the batter in. Alternatively, you can spray the pan with non-stick oil-flour spray instead of the butter and sugar, but the sugar crust is so good! You'll love it!
    • Place the blueberries in a bowl and add ¼ cup flour. Toss to coat all the blueberries, and set the bowl aside.
    • Place the remaining butter and sugar in a large mixing bowl. Mix with an electric mixer for 3 minutes on medium speed; scrape down sides of bowl once during mixing.
    • Add eggs one at a time, blending between eggs, on medium speed for about 3 minutes total. Blend in vanilla extract.
    • In a separate bowl, whisk together the flour, salt, and baking powder. Then add 1 cup at a time to the egg mixture, blending between additions, on low speed for about 3 minutes.
    • Gently fold the blueberries into the batter trying not to get any additional excess flour left in the bowl in the batter. The blueberries should be coated with flour but any excess flour left in the bowl is not needed in the batter.
    • Evenly spoon the batter into the prepared cake pan.
    • Bake for 1 hour and check for doneness. The cake should be slightly browned. If a wooden toothpick inserted into the cake comes out clean (with no gooey batter stuck to it), then the cake is ready.
    • Let the cake cool in the pan for 30-40 minutes. If the edges appear stuck to the pan, run a butter knife around the inner and outer edges to loosen up the cake. Carefully turn the cake out onto a cake platter.
    • Serve the cake warm all by itself, or add a scoop of ice cream or dollop of whipped cream.

    Notes

    Coating the blueberries with flour helps to keep the blueberries from sinking to the bottom of the pan.  So, don't skip this step!
    Store cake on the countertop (no need to refrigerate).
    Tried this Recipe? Tag me Today!Mention @mykitchenserenity or tag #mykitchenserenity on Instagram!!

    Nutrition

    Calories: 388kcal | Carbohydrates: 55g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 281mg | Potassium: 82mg | Fiber: 1g | Sugar: 37g | Vitamin A: 592IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg

    Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.

    « Keto Broccoli Slaw Recipe
    Keto Stuffed Chicken Breasts »

    About Anne Clark

    Hi! I'm Anne, the founder and content creator at My Kitchen Serenity, a food blog focused on serving the needs of busy moms and dads who are looking for easy and delicious recipes for the family.

    Reader Interactions

    Comments

    1. isabelle cunningham

      December 11, 2024 at 1:16 pm

      Can you use frozen blueberrys

      Reply
      • Anne Clark

        December 11, 2024 at 3:12 pm

        Hi Isabelle, thanks for visiting my blog! Yes, you can use frozen blueberries -- and there is no need to let them thaw first! Happy baking!

        Reply
    2. Katie

      January 04, 2025 at 9:34 pm

      5 stars
      It was an easy to follow, delicious recipe! Has the perfect crunch and softness.

      Reply
      • Anne Clark

        January 07, 2025 at 12:38 pm

        Thank you, Katie!! I'm so happy you liked the cake 🙂 I appreciate your nice comment and 5 stars!!

        Reply
    « Older Comments
    5 from 17 votes (13 ratings without comment)

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    Hi. I’m Anne and I’m happy to share with you my easy, family-friendly recipes. I’ve been cooking for my family for 30 years, and what I’ve learned is that most busy families appreciate easy homemade meals. Now that the kids are grown, my passion is creating and sharing flavorful food for you and your family to enjoy as well. If you have any questions, feel free to email me at Anne@mykitchenserenity.com. 

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