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Up-close image of a slice of blueberry pound cake garnished with fresh blueberries and mint.
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5 from 2 votes

Blueberry Pound Cake Recipe

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.
Prep Time15 mins
Cook Time1 hr 10 mins
Course: Desserts
Cuisine: American
Servings: 16 servings
Calories: 355kcal
Author: Nikki Lee

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

Serving: 11 serving | Calories: 355kcal | Carbohydrates: 55g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 201mg | Potassium: 100mg | Fiber: 2g | Sugar: 33g | Vitamin A: 450IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 2mg