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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.

Overhead image of a whole blueberry pound cake on a blue table cloth with a bowl of blueberries in the backdrop.

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.

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:

  • Butter: Room temperature will allow for mixing well with the sugar and the best consistency for the cake batter.
  • Large Eggs: Add one at a time to combine well and give enough air to the cake. Be sure these are at room temperature. This keeps the batter from curdling when the flour is added and results in a smooth batter.
  • All-Purpose Flour: Simple all-purpose flour works well for pounds cakes. I like to sift mine, but really you do not have to.
  • Baking Powder and Salt: Baking powder gives some lift to the cake and the salt adds a little flavor.
  • Sugar– Granulated white sugar give this pound cake its sweetness. It is not a cake without that sweet sugar.
  • Delicious Fresh Juicy Blueberries: Use fresh blueberries when in season or substitute them with frozen berries.
  • Milk– You can use whole milk or 2 percent. Again let the milk sit at room temperature while you are preparing your ingredients.
  • Fresh Lemon Juice and Vanilla Extract– for your flavoring. For more intense lemon flavor add in lemon zest.
A labeled image of ingredients needed for blueberry pound cake.

How to Make a Fresh Blueberry Pound Cake

Be sure to see the recipe card below for exact ingredients and full recipe 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.

Two image collage showing flour, baking powder, and salt in a bowl and then after being sifted into a bowl.

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.

4 image collage showing how to cream butter, sugar and add in eggs.

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.

Two image collage showing dry ingredients added into wet ingredients and then mixed together.

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 1/2 cup of the flour until coated. This helps the berries not to sink to the bottom of the pan while baking in the oven.

Two image collage showing blueberries tossed in flour and then added into cake batter.

Now you can gently fold in the berries until they are evenly distributed throughout the pound cake batter.

Step 4 | Bake in the Oven

3 Image collage showing mixed cake batter, prepared bundt pan, and batter in the pan.

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.

Can you use frozen blueberries?

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.

Does this Blueberry Pound Cake Recipe need to be refrigerated?

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.

Is it better to use a loaf pan, tube pan, or a bundt pan?

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.

When is the blueberry season?

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:

  • Want a Lemon Blueberry Pound Cake? Add another 1 to 2 tablespoons of fresh lemon juice and 1 tablespoon of lemon zest into the batter.
  • Love poppy seeds? Add 1 to 2 teaspoons of poppy seeds into the batter before baking.
  • Instead of lemon juice use orange or lime juice for another citrusy flavor!
  • Want a more dense or tight crumb to the pound cake, use ½ cup of sour cream instead of the milk.
Blueberry Pound Cake with a slice removed on a wire cooling rack set on a blue cloth.

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:

Slice of blueberry pound cake on a plate with a dollop of whipped cream.

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Up-close image of a slice of blueberry pound cake garnished with fresh blueberries and mint.
Recipe
4.50 from 10 votes

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Blueberry Pound Cake Recipe

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Servings: 16 servings
Author: Nikki Lee
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.

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.

Notes

For a more intense Lemon Blueberry Pound Cake: Add 1 to 2 more tablespoons of lemon juice and 1 tablespoon of lemon zest to the batter.
For a Lemon Icing: (If you do not want a lemon icing, omit the lemon juice and add extra heavy cream or milk)
  • 1 cup Powdered Sugar
  • 1 ½ Tablespoon Lemon Juice
  • 1 Tablespoon  heavy cream or milk (heavy cream produces a thicker icing than milk)
Whisk all of the icing ingredients together and pour over the cake. If the cake is cooled the icing will set on top of the cake. If warm it will lightly soak into the cake. 
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.
 

Nutrition Information

Serving: 11 serving Calories: 355kcal (18%) Carbohydrates: 55g (18%) Protein: 5g (10%) Fat: 13g (20%) Saturated Fat: 8g (50%) Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 1g Cholesterol: 67mg (22%) Sodium: 201mg (9%) Potassium: 100mg (3%) Fiber: 2g (8%) Sugar: 33g (37%) Vitamin A: 450IU (9%) Vitamin C: 4mg (5%) Calcium: 64mg (6%) Iron: 2mg (11%)

Nutritional 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.

©️Soulfully Made

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8 Comments

  1. I made this for work but also made individuals for my family. I added some cinnamon and cinnamon extract. It was so yummy!!

  2. I made this a week ago and it was amazing, followed the recipe and did not change anything. It was gone in a day.

    1. Thank you, Thomas! You have made my day! I am so glad you enjoyed it! We have a hard time keeping this one for very long too!

  3. 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!

    1. 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.