Blueberry Pound Cake is a moist, fruity, delightful pound cake full of sweet and tart blueberry goodness. The bright flavor of this lemon blueberry pound cake makes a heavenly breakfast, brunch, or dessert cake.
Since blueberries are in season around Mother's day, why not serve this blueberry pound cake loaf to your mother with some Overnight Breakfast Casserole? Add a fresh glass of orange juice or perhaps a Strawberry Sunset Lemon Drop and Mom will have a great start to her special day.
And the summertime is perfect for those red, white, and blue desserts. This lemon blueberry bundt cake adds that blue factor, pair it with other red-colored desserts for any patriotic celebration. For instance, try my Red Velvet Brownies or Strawberry Pizza will round out your Memorial Day, July 4th, or Labor Day dessert table.
Why you’ll love this Blueberry Pound Cake Recipe!
- Super Simple- Easy Blueberry Pound Cake is just that - easy!
- Versatile- Enjoy this pound cake for breakfast or dessert - or any time!
- Presentation- This blueberry pound cake loaf, tube, or bundt is pretty on a plate, no doubt.
Did you know that blueberries are native to North America? Well, they sure are. And they provide multiple health benefits too. Those little blueberries contain vitamins, minerals, and antioxidants including vitamin K.
Not to mention, they are scrumptious. You will probably find yourself popping a few in your mouth while preparing this blueberry pound cake recipe. Go ahead- they are good for you!
Ingredient Notes:
How to Make a Fresh Blueberry Pound Cake
✱ Be sure to see the recipe card below for exact ingredients and instructions!
Step 1 | Prepare the Oven and Pan
Preheat the oven and spray the bundt pan with baking spray (or butter/grease and lightly flour pan) to avoid sticking. If you are using a decorative bundt pan, be sure to grease all the crevices.
Step 2 | Measure and Mix the Batter
In a separate bowl, sift the flour, baking powder, and salt together and set the bowl to the side.
In your stand mixer bowl or a large bowl, add the butter and sugar and mix until creamy and fluffy. Then add the eggs one at a time until they are incorporated. Be sure to scrape down the sides of the bowl if needed.
Now you can add the dry ingredient (flour mixture) a bit at a time and alternate with the milk. You want to begin and end with the flour. The lemon juice and the vanilla go in last.
Step 3 | Prepare and Add the Blueberries
You always want to wash fresh produce, so rinse and dry the berries. Then toss them in the remaining ½ cup of the flour until coated. This helps the berries not to sink to the bottom of the pan while baking in the oven.
Now you can gently fold in the berries until they are evenly distributed throughout the pound cake batter.
Step 4 | Bake in the Oven
Pour the batter into the prepared cake pan and bake in the oven until golden brown and delicious.
When the time is up, allow the loaf to cool in the pan for 30 to 45 minutes and then turn it onto a wire rack and finish cooling. Then slice and enjoy!
Tips
- Follow the recipe precisely for the best results.
- When measuring the flour spoon and level the flour. Take a spoon and fluff and dip the flour out of the container with the spoon and add it into the measuring cup, then level it off with a knife. This will give you an accurate amount of flour. Using too much flour will create a dry cake.
- If using a dark baking pan bake at 300°F, as dark pans absorb more energy and will cook faster.
- Test the center of the cake with a wooden pick or cake tester to test for doneness. All oven temperatures are a little different. So start testing at 60 minutes then cook until a wooden pick comes out with just a few crumbs. If you see wet batter the cake isn't done yet.
- Allow the bundt cake or loaf to cool for 45 minutes to 1 hour in the pan before you remove it from the pan and place it on the wire cooling rack to finish cooling.
- If the cake is sticking to the sides, run a sharp knife around the outside edges and center to loosen it before turning it over to cool.
Frequently Asked Questions
Here are the most commonly asked questions about this recipe. If you don't find the answer to yours leave a comment below, I'll get back to you with an answer.
Yes, you can, but I prefer fresh berries. They hold their shape better and won't bleed color all over the batter when folding in. However, this is still really delicious with frozen berries. Using frozen berries allows this recipe to be made year-round.
This moist pound cake can be stored at room temperature for 2 to 3 days or up to 1 week in the fridge. Just be sure to wrap the cake in plastic wrap so it does not dry out.
The cake pan you use is a matter of personal preference. How do you want it to look on the plate? Have fun with it.
Blueberries in Florida are in season from mid-March to late May. So it is a perfect treat for Easter, Mother's Day, or Memorial Day. (or any day)
Variations and Substitutions:
Storage and Reheating
Storage:
Cover blueberry pound cake with foil or plastic wrap or place in an air-tight container and store at room temperature for 3 days or in the refrigerator for up to 1 week.
Freeze:
The cake can be frozen (without a glaze/icing) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Label the bag with the contents title and date.
Thaw overnight on the countertop before serving. (Add a glaze/icing after the cake is thawed.)
More Blueberry Recipes:
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Blueberry Pound Cake Recipe
Ingredients
- 1 cup butter, 2 sticks, room temperature
- 3 large eggs, room temerature
- 3 ½ cup all-purpose flour, , divided
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 ¼ cups granulated sugar
- 4 cups blueberries (fresh or frozen)
- 1 cup milk
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325° F and spray a 10 to 12 cup bundt or tube pan.
- Whisk or sift Dry Ingredients together: 3 cups of flour, baking powder, and salt. Set aside.
- Wet Ingredients: In a stand mixer on medium speed (or in a large bowl beat with an electric mixer), beat butter and sugar together until fluffy and light in color, about 2 to 3 minutes. Scrape down the bowl if needed. Add room temperature eggs one at a time until combined (the mixer needs only a few turns to incorporate each egg).
- Slowly add dry ingredients (flour mixture) and milk - alternating flour mixture and milk (beginning and ending with flour). Then add in lemon juice and vanilla until combined.
- In a bowl toss the blueberries with the remaining ½ cup of flour, until well coated.
- With a rubber spatula gently stir blueberries into cake batter until evenly distributed in the batter.
- Pour batter into the prepared cake pan and bake at 325°F for 60 to 75 minutes.
- Remove from oven and place pan on a wire rack to cool for 45 minutes to 1 hour. Then turn on a plate or cake stand and let cool completely.
✱ Nikki's Tips
- 1 cup Powdered Sugar
- 1 ½ Tablespoon Lemon Juice
- 1 Tablespoon heavy cream or milk (heavy cream produces a thicker icing than milk)
- Follow the recipe precisely for the best results.
- When measuring the flour spoon and level the flour. Take a spoon and fluff and dip the flour out of the container with the spoon and add it into the measuring cup, then level it off with a knife. This will give you an accurate amount of flour. Using too much flour will create a dry cake.
- If using a dark baking pan bake at 300°F, as dark pans absorb more energy and will cook faster.
- Test the center of the cake with a wooden pick or cake tester to test for doneness. All oven temperatures are a little different. So start testing at 60 minutes then cook until a wooden pick comes out with just a few crumbs. If you see wet batter the cake isn't done yet.
- Allow the bundt cake or loaf to cool for 45 minutes to 1 hour in the pan before you remove it from the pan and place it on the wire cooling rack to finish cooling.
Nutrition
Nutrition Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Jamie says
This looks delicious! I want to make it, but can’t have citrus. What should I use in place if lemon juice? More vanilla or maybe milk instead?
Thanks!
Nikki Lee says
You can omit the lemon juice. You could add more vanilla if you like or even 1/2 to 1 tsp of almond extract if you want another pop of flavor.
Cindii says
I am getting ready to make this cake. Can I use buttermilk?
Nikki Lee says
I have not tested with buttermilk, but it should work for you!