Blueberry Pound Cake – Baker by Nature

This Blueberry Pound Cake recipe is moist, buttery, and bursting with blueberries in each chew. Topped with candy vanilla glaze, this traditional snack cake is certain to turn into an immediate favourite with you and your loved ones.

This extremely scrumptious blueberry pound cake has been one in all my go-to dessert recipes for over 10 years! And it’s not simply excellent for dessert… it’s additionally a kind of truffles that may cross for breakfast or brunch. From potlucks and picnics to child showers and dinner events, this humble cake is all the time an enormous hit!

Not like a number of blueberry truffles that incorporate lemon, I maintain this cake ALL in regards to the blueberries! However if you wish to add slightly lemon taste kick, use lemon juice as an alternative of milk within the glaze. It’ll add a refined lemon taste whereas nonetheless letting the blueberries shine.

Simply be certain you don’t add lemon juice to the cake batter. This can utterly change the chemistry of the substances and will trigger main points whereas baking!

Blueberry Pound Cake Elements

  • All-Function Flour: Don’t sub plant based mostly flours on this recipe, they won’t work. A 1 for 1 GF flour may match in the event you’re eager about experimenting.
  • Baking Powder: Make certain your baking powder is recent and don’t sub it for baking soda. You’ll mix the flour, baking powder and salt collectively to create your dry ingredient combine.
  • Salt: A tiny sprint enhances the entire flavors on this recipe whereas additionally balancing sweetness.
  • Butter: Use unsalted butter and be certain it’s at room temperature earlier than baking.
  • Sugar: You’ll want granulated sugar for the cake batter and confectioner’s sugar for the glaze. This recipe is just not overly candy and I don’t advocate lowering the sugar known as for.
  • Vanilla Extract: Be sure you use actual vanilla extract and never synthetic or imitation vanilla.
  • Eggs: Use giant eggs and be certain the eggs are at room temperature earlier than including them to the batter.
  • Buttermilk: Should you can’t discover buttermilk, you can also make your personal by including a 1/2 teaspoon of lemon juice to entire milk. Let the milk combination sit for about 5 minutes earlier than utilizing it.
  • Blueberries: Recent blueberries work finest on this recipe, however frozen will work in a pinch. Should you use frozen berries, don’t thaw them earlier than including them to the batter! Add them frozen. The batter will seize up barely but it surely’ll all work out ultimately.
  • Milk: You need to use lemon juice as an alternative in order for you a lemon glaze. Heavy cream may even work, however you’ll want extra cream as a result of it’s thicker.

Methods to Bake Pound Cake

  1. Baking Prep: Earlier than you start baking, you’ll want to preheat the oven and prep your loaf pan.
  2. Make the Batter: You’ll want a stand mixer fitted with the paddle attachment or a big bowl and an electrical mixer. Be sure you beat the butter and sugar till gentle and fluffy earlier than you add the eggs. And add the eggs one by one, beating nicely after every addition. Lastly, you’ll want to not over combine when you add within the flour combination.
  3. Bake the Cake: The batter shall be very thick. Scrape down the edges of the bowl, then scrape the batter into the ready pan. Bake for about 80 minutes, or till a toothpick inserted comes out clear. This cake is heavy and requires an extended bake time.
  4. Cool: Be sure you permit the cake to chill utterly earlier than you slice in! This takes about 2 hours… which is tough however price it. Should you minimize into the cake too quickly it’ll seemingly disintegrate.
  5. Glaze and Serve: I prefer to whip up the glaze in a big glass measuring cup, then drizzle it on high. Let the glaze set for about 10 minutes, then slice and revel in!

This cake stays recent for as much as 5 days! You may wrap any leftovers tightly in saran wrap and retailer at room temperature or within the fridge. Or, you possibly can pop them within the freezer and freeze them for as much as 2 months! Let the cake slices thaw within the fridge in a single day earlier than having fun with.

Can I exploit a Bundt Pan?

I actually don’t recommend baking this recipe in a bundt pan or tube pan. It was created particularly to be baked in a loaf pan. If you need a blueberry bundt cake, use my recipe for the most effective blueberry bundt cake as an alternative… I do know you’ll like it.

Instruments for this Recipe:

  • Loaf Pan: Make certain your pan is 9×5-inches. Any smaller and your batter may over stream whereas the cake is baking within the oven.
  • Electric Mixer: You’ll want this to correctly cream the butter and sugar.
  • Digital Food Scale: Though measuring cups will technically work, for finest outcomes I recommend utilizing a digital scale to weigh your substances.
  • Parchment Paper: Lining your baking pan with this helps you simply take away the cake from the pan.
  • Cooling Rack: Be sure you have one useful so your cake evenly cools.

Blueberry Pound Cake

Ashley Manila

This Blueberry Pound Cake recipe is moist, buttery, and bursting with blueberries in each chew. Topped with candy vanilla glaze, this traditional snack cake is certain to turn into an immediate favourite with you and your loved ones.

Prep Time 20 minutes

Prepare dinner Time 1 hr 20 minutes

Cooling Time: 2 hrs

Course Dessert

Delicacies American, Baking, Cake


For the Cake:

  • 1 and three/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 giant eggs room temperature
  • 1/2 cup (113ml) buttermilk room temperature
  • 1 and 1/2 cups (225g) recent blueberries divided

For the Glaze:

  • 1 cup (114g) confectioners’ sugar sifted
  • 1/4 teaspoon salt
  • 1 Tablespoon (14ml) milk extra if wanted


For the Cake:

  • Regulate an oven rack to the center place. Preheat the oven to 350 levels (F). Line a 9×5-inch loaf pan with parchment paper then spray the paper and any uncovered pan with non-stick baking spray put aside.

  • In a big mixing bowl mix 1 and three/4 cups of the flour, baking powder, and salt. Put aside.

  • Within the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium velocity till easy and creamy, about 1 minute. Regularly add within the sugar, then improve the velocity to medium-high and proceed beating till gentle and fluffy, about 3 minutes. Beat within the vanilla extract.

  • Scale back the velocity to medium, then add within the eggs, one by one, beating nicely after every addition, and scraping down the edges of the bowl as wanted. 

  • Scale back mixer to low velocity and add within the flour combination in three additions, alternating with the buttermilk in two additions, mixing simply till mixed. Flip the mixer off.

  • In a small bowl, mix the blueberries with the remaining ½ teaspoon of flour. Toss nicely to coat the blueberries within the flour. Fold 1 cup of the blueberries into the batter, stirring till simply mixed. 

  • Scrape ¾ of the batter into the ready pan. Sprinkle the remaining blueberries on high, then scrape the remaining batter on high of the blueberries. Easy the highest with a rubber spatula. 

  • Bake for 70 to 80 minutes, or till a toothpick inserted within the center comes out clear. If the highest is getting too brown, calmly tent the pan with aluminum foil. 

  • Cool cake within the pan, on a cooling rack, for quarter-hour. Then use the parchment paper to take away the cake from the pan and place it on a cooling rack to chill utterly. 

For the Glaze:

  • In a big liquid measuring cup or bowl, mix the confectioners’ sugar and salt. Whisk within the milk, mixing till simply mixed. The combination must be tremendous thick and simply barely pourable. If the glaze is just too thick, add extra milk, a teaspoon at a time. If the glaze is just too skinny, add extra confectioners’ sugar, a Tablespoon at a time. 

  • Drizzle the glaze over the cooled cake and permit it to set for 10 minutes. Then slice and serve! 


It is a massive and heavy cake, so don’t skimp on the baking time. In case your cake seems to be getting too brown, you possibly can cowl the pan with aluminum foil. 

Key phrase pound cake, blueberry, blueberry pound cake