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
Blueberry pound cake is the perfect show-stopping, easy summer dessert. Naturally moist and sweet there’s no need to add frosting, but a scoop of sweet ice cream on top is never a bad idea!
With a sugar dusted pan you can get a great crystallized crust on the cake that is simply amazing. I share the tips in the recipe card down below, so don’t miss them!
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?
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
-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
- 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)
- 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.
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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?
- Glazed Blueberry Banana Bars
- Lemon Blueberry Quick Bread
- Amazing Blueberry Muffins
- Blueberry Jello Salad
- Blueberry Buttermilk Biscuits
- Blueberry Cream Cookies
- Blueberry Cheesecake Muffins
- Blueberry Smoothie Bowl
- Lemon Blueberry Muffins
- Lemon Blueberry Jam
- Blueberry Crumb Bars
- Blueberry French Toast
This simple blueberry pound cake is an easy to make recipe that you’re going to love. Try it with the added sugar crust and enjoy a snack like you’ve never had before! 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.
Cake looks yummy and soft…<br />http://kurinjikathambam.blogspot.in/
Oh, yum!! I want some of that today!!
Can i use a single speed food processer to mix the butter and sugar?
Micaella Lopez says
You never fail to make me drool over your simple yet delicious little baked goods!<br /><a href="http://www.adwizards.com" rel="nofollow">top voted Austin SEO Don Allen website</a>
Mmm, love blueberry pound cake especially in summer when blueberries are fresh and bursting with flavor. I can almost taste in your gorgeous photos! Beautiful dishes as well, can you tell me where you bought them?? 🙂
Thank you for such kind words! I hope you try the cake out someday. And as for the dishes- I got them at Ross several years ago. I’m sorry that doesn’t help!
Thanks Jessica! I will most definitely try your cake recipe, got it pinned for later. Awww shucks…I’m so sorry to hear that about those lovely dishes!!! Love, love, love them!! I might be able to find some on Ebay or Etsy if I knew what the pattern is called.
If using a Bundt style cake pan, wouldn’t we put the “remaining” berries in the bottom of the pan prior to pouring the batter in? Or am I missing something?
Definitely gonna try this recipe though… I have everything already..
The berries tend to sink down while baking, so I add to them to the top of the batter and it turns out perfect!
I was disappointed at how dry the cake turned out. Did I bake it too long?
I like to test for doneness by using a cooking thermometer. Aim for 200 degrees. No more overbaked treats that way!
I just made this recipe with my 2-year old. Very easy and everything looks likes it’s going to be an awesome cake!
We loved this recipe. It was simple, yet delicious. I will be making this again soon.
So glad you enjoyed the cake Patty!
Made this last summer & was delighted with how good it was, and not overly sweet! Great with a scoop of ice cream. Today I made it with 1/2 blueberries & 1/2 strawberries. One of my favorite cake recipes!
Didn’t turn out as well for me. Sprayed the pan with Pam then sugared it per directions, but it did not come out of the pan. (I usually use Pam for baking with the flour already in it but was scared to because of adding the sugar). Any tips for the next try?
I always use the Pam for Baking as well- that’s my suggestion!
thanks for the Blueberry Pound Cake,
May I ask if the recipe calls for 4 eggs as in the recipe OR 5 eggs as in the video?
Look forward to your confirmation as would like to bake this yummy cake…
Katie Lacroix says
Can you use fresh frozen berries? I have strawberries and blueberries I have been trying to use up.
Absolutely! Just rinse, don’t thaw out or they’ll likely get too soft in the mixing process.