Blueberry Pound Cake

Blueberry cake
Verdina Anna / Getty Images
  • Total: 95 mins
  • Prep: 20 mins
  • Cook: 75 mins
  • Yield: 12 servings
Nutritional Guidelines (per serving)
336 Calories
18g Fat
41g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12 servings
Amount per serving
Calories 336
% Daily Value*
Total Fat 18g 24%
Saturated Fat 10g 52%
Cholesterol 116mg 39%
Sodium 190mg 8%
Total Carbohydrate 41g 15%
Dietary Fiber 1g 3%
Protein 4g
Calcium 55mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you are lucky enough to live in an area where blueberry picking is a traditional summer activity, then this recipe is a great way to use up your bounty. The buttery pound cake is studded with juicy blueberries, perfect for a breakfast treat, afternoon snack, or delicious dessert. 

The cake can be baked in a tube cake pan or Bundt pan. You can serve the cake as is, or top with a basic vanilla icing or simply dust with powdered sugar just before serving.

If you have gone blueberry picking and need a few more recipes, or if you'd like to try something similar to this pound cake but slightly different, a blueberry yogurt cake is a good choice. Or, perhaps you are in the mood for a muffin—perfect blueberry muffins or blueberry cream cheese muffins are both great options.

Ingredients

  • 1 cup (2 sticks) butter (softened)
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour (divided)
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 pint fresh blueberries (or 2 cups frozen blueberries; thawed and drained)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 325 F/165 C. Grease and flour a Bundt cake pan or tube cake pan.

  3. In a mixing bowl with an electric mixer, cream the softened butter with the sugar.

  4. Add the eggs one at a time, beating well after each addition. Beat until light and fluffy. Add and mix in the vanilla.

  5. Sift 2 cups flour, salt, and baking powder together.

  6. Add the sifted ingredients to creamed mixture and beat until well blended.

  7. In a medium bowl, dredge berries in remaining 1/2 cup flour.

  8. Gently fold floured berries into the batter. Spread the batter in the prepared baking pan.

  9. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Tips

  • Don't skip the step of tossing the berries in flour—this helps keep them from sinking as the cake bakes.
  • If you can't find fresh blueberries, you can use frozen. Just be sure to drain them well with several rinses of cold water; otherwise, the juice could add too much moisture to the cake and will tinge the batter purple.

Recipe Variation

  • For an added sweet outer crust, coat the pan with butter and sugar before pouring in the batter.
  • Drizzle a vanilla glaze over the cake when done. To make, combine 1 tablespoon of melted butter, 2 cups of confectioners' sugar, 1 teaspoon of vanilla extract, and 2 to 3 tablespoons of milk (or enough to make the icing thin enough to pour over the cake). Blend well and drizzle over the cooled cake.