Light enough for brunch but sweet enough for dessert, blueberry pound cake is an easy recipe to add to your repertoire.
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What Is Blueberry Pound Cake?
A blueberry pound cake is a classic buttery dessert featuring fresh blueberries. Pound cake gets its name from the ratio of simple ingredients in its traditional recipe: A pound each of flour, butter, eggs, and sugar. While modern pound cakes typically feature less than a pound of any given ingredient, the ratios are still reasonably equal—making the cake a low-maintenance, relatively unflappable centerpiece beloved by beginning and advanced bakers alike.
Bakers typically use a Bundt pan or loaf pan for baking pound cakes, which gives the classic dessert its signature density. Learn more about different types of baking pans.
3 Tips for Making a Blueberry Pound Cake
Blueberry pound cake is an easy dessert that only gets better as it sits. Here’s what to know about this seasonal favorite:
- 1. Choose fresh over frozen berries. If you can, use fresh blueberries, which typically release less liquid while baking and have a bright, tart flavor. If you’re using frozen blueberries, toss them in a quick coat of flour before folding them into the cake batter—this extra barrier will help them stay afloat in the loaf rather than sinking to the bottom of the pan.
- 2. Add complementary flavors. Lemon and fresh herbs like mint and thyme are natural pairings for fresh blueberries. Add a hint of lemon zest to the batter or a sweet lemon-thyme glaze.
- 3. Store properly. Store pound cake tightly wrapped in plastic wrap at room temperature for best results. For more extended storage, place the wrapped loaves in a resealable bag in the freezer for up to six months.
Glazed Blueberry Pound Cake Recipe
makes
1 9-inch loafprep time
10 mintotal time
1 hr 10 mincook time
1 hrIngredients
For the pound cake:
For the glaze:
Note: The total time does not include 20 minutes of inactive time.
- 1
Preheat the oven to 325 degrees Fahrenheit.
- 2
Lightly grease a 9-inch loaf pan and line it with parchment paper. Allow the parchment to hang over the sides.
- 3
In a large bowl, whisk together the flour, baking powder, and salt.
- 4
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and vanilla extract on medium speed until fluffy, about 5 minutes.
- 5
Add the sour cream and mix on medium speed until blended, scraping down the sides of the bowl with a spatula as needed.
- 6
Add the eggs one at a time until fully incorporated.
- 7
Transfer the wet ingredients to the bowl of dry ingredients and use a rubber spatula to fold them together, just until the flour mixture is fully incorporated. Avoid overmixing.
- 8
Using a rubber spatula, gently fold the blueberries into the batter until evenly distributed.
- 9
Transfer the batter into the prepared pan and smooth the top with a spatula.
- 10
Bake the pound cake for about 60 minutes, until the cake is golden brown and a toothpick inserted into its center comes out clean. Allow the cake to cool in the pan before transferring it onto a wire rack to cool completely, about 15 minutes.
- 11
While the cake bakes, make the glaze. Using a mortar and pestle or food processor, crush the freeze-dried blueberries into a powder.
- 12
Add the blueberry powder to a medium bowl with the powdered sugar and whisk to combine.
- 13
Add the lemon juice, lemon zest, and water, and whisk until the mixture has a smooth and pourable consistency, adding more water or sugar as needed. Set it aside.
- 14
When the cake is cool, drizzle the glaze over it, allowing it to drip over the sides.
- 15
Using an offset spatula or spoon, spread the glaze evenly over the top of the cake.
- 16
Allow the glaze to set, about 5 minutes, before slicing and serving.
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