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!
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!
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.
If you enjoy this Blueberry Pound Cake, you'll also love my blueberry coffee cake with lemon crumb topping for a lighter, brunch-style bake with bright lemon flavor.
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.
(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!
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
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.
Keep the cooled-off pound cake covered with plastic wrap or keep it in a cake holder. Eat it within 3-4 days.
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.
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.
More Delicious Cakes
If you tried this recipe, please let me know by leaving a comment! I'd love to hear from you.
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Recipe
Best Blueberry Pound Cake
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
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
Nutrition
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.
Sandra says
I had high hopes for this cake but we all found it to way overly sweet!
Anne Clark says
Thank you for trying the recipe! This is a traditional pound cake, so it definitely has that classic Southern sweetness. I appreciate your feedback, and I’m glad you shared your thoughts in case anyone prefers a less-sweet option, they can reduce the sugar by 1/4 to 1/2 cup.
Mrs Rob says
Can I substitute white sugar for brown sugar?
Anne Clark says
You can, but it’ll change the cake a bit. Brown sugar adds a richer, molasses flavor and makes the crumb a little softer and denser than the classic pound cake texture. If you try it, I’d go with light brown sugar for the best balance. Thanks for the great question!
Katherine McElroy says
I made this for my husband to take to work. Unfortunately there wasn't any left for me to try but apparently it was a hit, by the way everyone is bugging the hubs about it! What I'm wondering is, since the batter was PERFECT, what other fruits/additions could be substituted and how much? It would be amazing to have a universal batter that I could use for multiple flavor cakes! Thanks for sharing this piece of heaven!
Anne Clark says
I love love love this, Katherine! I'm so happy everyone loved the cake; wish you had slice, too! Guess you'll have to make another 🙂
Here are a few substitution ideas (use the same amount as the blueberries in the recipe):
- Strawberries (fresh or frozen, chopped and patted dry)
- Peaches (diced small and patted dry)
- Apples (peeled & finely diced, great with a little cinnamon)
- Orange zest (1-2 Tbsp) + fresh cranberries, halved or chopped (1 to 1-1/2 cups) toss with flour just like you did for the blueberries (perfect for the holidays)
Addition ideas:
- Mix in some mini chocolate chips with the blueberries (use about 1/2 to 1 cup chocolate chips).
- Dried fruit makes a good mix in: raisins, chopped apricots, or cherries (use about 3/4 cup).
- Nuts for crunch: chopped pecans, chopped walnuts, or slivered almonds (use about 1 cup).
Again, thank you so much for your feedback and the 5 stars! Let me know how it turns out if you try any of these 🙂
Katie says
It was an easy to follow, delicious recipe! Has the perfect crunch and softness.
Anne Clark says
Thank you, Katie!! I'm so happy you liked the cake 🙂 I appreciate your nice comment and 5 stars!!
isabelle cunningham says
Can you use frozen blueberrys
Anne Clark says
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!
Nana O. says
This is easy and delicious! My family love it! It's my "go to" pound cake to carry to people (if nobody cuts it before I get out of the door with it!)
Anne Clark says
Yay Nana! I'm so happy you like this pound cake (it's pretty darn good!). Thank you so much for leaving a comment 🙂
Jasmine says
Hello I just made this cake the day before yesterday and I left it on the counter top covered. I haven’t cut it or glazed it yet. How many days can the cake be left out at room temperature and should I refrigerate it once it is cut?
Anne Clark says
Hi Jasmine! Thank you for visiting my blog and making this cake! This cake should be eaten within 3-4 days of making it. After that, it should be frozen. Refrigerating it might dry it out a little but be sure to wrap it tightly.
Kim says
I took the cake out after 1 hr & the top was golden brown. ( I didn't use a toothpick like I should have). then I let it cool for 40 min. When I turned it out, the inside wasn't cooked at all. I put it back together as best I could & cooked it another 30 min. The toothpick came out clean, but it still wasn't completely cooked, but close.
I'd love any suggestions.
The cake still tastes great though!
Kim
Anne Clark says
Hi Kim. I’m sorry the cake didn’t turn out right. There could be several reasons why it didn’t cook in the middle. Such as an oven not cooking evenly or not cooking at the proper temperature, the ingredients being old, etc. The toothpick test is the best way to determine cake doneness. At least it still tasted good and for that I’m thankful! Thank you so much for letting me know.
Gloria Lloyd says
Can you add one cup sour cream room temperature to cake batter or will it mess up the recipe?
Anne Clark says
Hi Gloria! I haven’t tried it but I don’t see a reason why you couldn’t add sour cream. If you do, please let me know how it turns out. Thank you for visiting my blog 🙂
Martha b hedgepeth says
I’d like to use a glaze on mine. Can you give me directions for one?
Anne Clark says
Hi Martha! I'd use the same glaze for this cake as the one for my coconut pound cake, which is 1 cup powdered sugar, 1/2 teaspoon vanilla extract, and 1 to 2 tablespoons of milk. All mixed up until it's the consistency of honey. Hope you enjoy! Thank you for visiting my blog 🙂
Susan says
This is so delicious, I used fresh blueberries. Will definitely make this again
Anne Clark says
I’m so glad you liked the cake, Susan! Thank you so much for letting me know 🙂
Deb says
Can I use frozen blueberries
Anne Clark says
Hi Deb! Yes, frozen blueberries will work. No need to let them thaw. Thanks for visiting my blog 🙂
Kaylee says
This is the best blueberry poundcake recipe I've ever made! Random question, how many days ahead can I make it? Does anyone know?
Anne Clark says
Hey Kaylee! I’m so excited and happy you loved the cake! It’s one of our favorite things to eat haha. This cake can be made a day or two in advance. Store covered on your countertop. You could also freeze the cake for up to a month if you wrap it tightly in plastic wrap then again in foil. If you have any more questions, please let me know. Thank you so much for the feedback 🙂
Lorie says
Can you use spenda that measures like sugar? I am diabetic, this sounds so good.
Anne Clark says
Hi Lorie. Even though I have not tried this recipe using Splenda, I see no reason why it would not work. Another sugar replacement option is Monk Fruit. Lakanto Classic granulated monk fruit sweetener is one of my favorites, too. It also measures cup for cup and tastes great. Let me know how it turns out with the Splenda or if you try the Lakanto. Best of luck.
Jane C. says
I made this and we loved it! It is one of the best blueberry pound cakes I have ever had. I will be saving this recipe!
Anne Clark says
I’m so happy you liked it, Jane! Thank you for letting me know 🙂