Name: Blueberry Pound Cake
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Ingredients: 2 3/4 cup all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1 cup butter, softened; 11/2 cups white sugar + 3 TBSP sugar, divided; 4 eggs; 1 tsp vanilla extract; 2 cups fresh blueberries + about 1/3 cup more for top ((about 12 oz total) )

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Blueberry Pound Cake make with butter, sugar and fresh blueberries. Elegant pound cake recipe that sweet & tender with bright blueberry flavor & dusted with powdered sugar.

With summer comes fresh blueberries off the bushes & great deals in stores and plenty of picking. It also means fresh blueberry pound cake recipes like this one get dusted off and brought into the limelight!

Blueberry Pound Cake Ingredients

Here’s what you’ll need:

-2 3/4 cups all-purpose flour

-1 teaspoon baking powder

-1/2 teaspoon salt

-1 cup butter, softened

-1 1/2 cups white sugar + 3 TBSP sugar, divided

-4 eggs

-1 teaspoon vanilla extract

-2 cups fresh blueberries + about 1/3 cup more for top (about 12 oz total)

-powdered sugar, for dusting on top

How to Make Blueberry Pound Cake

Preheat your oven to 325°F. Grease your pan of choice and then sprinkle the 3 TBSP sugar on top of the oil, shaking and tapping the pan to move the sugar all around.

This step can be left out if you’d like, but the added sugar on the outside makes a delicious sweet “crust” to the cake.

Mix together 2 3/4 cups of flour, the baking powder, and salt. Set aside.

In a large bowl, cream together 1 cup of butter and 1 1/2 cups of sugar until the mixture is light and fluffy. Beat in the eggs one at a time. Stir in the vanilla.

Wash the blueberries, then take 2 TBSP of the flour mixture and toss it with the blueberries in a bowl. The flour will lightly coat the blueberries.

Gradually beat the remaining flour mixture into the cake batter.

Gently fold the blueberries into the batter, then pour it into the prepared pan. Dot the top of the cake with the remaining 1/3 cup of blueberries.

Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 10 minutes and then it turn out onto a wire rack and let cool completely. Lightly dust with powdered sugar before serving.

Blueberry Pound Cake

Blueberry Pound Cake make with butter, sugar and fresh blueberries. Elegant pound cake recipe that sweet & tender with bright blueberry flavor & dusted with powdered sugar.

4.25 from 4 votes

Print Pin Rate

Course: Cake, Dessert

Cuisine: American

Keyword: Blueberry Pound Cake

Prep Time: 15

Cook Time: 1 20

Total Time: 1 35

Servings:

Calories: 473kcal

Author: Jessica & Nellie

Ingredients

2 3/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup butter, softened
11/2 cups white sugar + 3 TBSP sugar, divided
4 eggs
1 tsp vanilla extract
2 cups fresh blueberries + about 1/3 cup more for top (about 12 oz total)

Instructions

Preheat oven to 325 degrees F (165 degrees C).
Grease your pan and sprinkle the 3 TBSP sugar on top of the oil, shaking and tapping the pan to move the sugar all around. This step can be left out if you'd like, but the added sugar on the outside makes a delicious sweet "crust" to the cake.
Mix together 2 3/4 cups flour, baking powder and salt. Set aside.
In a large bowl, cream together 1 cup butter and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture.
Wash the blueberries, then take 2 TBSP of the flour mixture and toss it with the blueberries in a bowl. The flour will lightly coat the blueberries.
Gradually beat the remaining flour mixture into the cake batter.
Gently fold the blueberries into the batter, then pour it into the prepared pan. Dot the top of the cake with the remaining 1/3 cup of blueberries.
Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Dust with powdered sugar.

Video

Nutrition

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How to keep blueberries from sinking to bottom of cake?

To keep blueberries from sinking to the bottom of your cakes, you can do a cool trick. Simply toss the berries (fresh or frozen) in about 2 or 3 tablespoons of flour to coat. Then fold them into the batter and use it as directed. The flour coating will help them to stay floating in the batter long enough that they don’t sink to the bottom.

Instead of adding 2-3 TBSP of flour to the recipe, take the flour from the 2 3/4 cups required.

Can you use frozen blueberries?

You can use frozen blueberries exactly the same way as you would use fresh ones. No additional steps are necessary as they are small and will thaw and bake as needed. Isn’t that great?

Can you freeze blueberry pound cake?

Yes you can. To freeze it, let it cool completely and then wrap in plastic wrap before placing in an airtight container to freeze for up to 3 months. To thaw place it on the counter or a few hours before eating.

What baking pan should I use?

I prefer a bundt pan to make the pound cake look pretty, but you can also use a tube pan or even 2 bread pans.

Looking or more blueberry recipes?

This simple blueberry pound cake is an easy to make recipe that you’re going to love. Elegant pound cake recipe that sweet & tender with bright blueberry flavor & dusted with powdered sugar.

BLUEBERRY POUND CAKE

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Blueberry Pound Cake Ingredients

How to Make Blueberry Pound Cake