Blueberry Pound Cake Perfect for Any Occasion

Looking for a moist, healthy, and easy-to-make treat? This Blueberry Pound Cake recipe is packed with rich butter, just the right amount of sugar, fresh eggs, and bursting with juicy blueberries. Whether it’s for breakfast, tea time, or a snack anytime, this blueberry pound cake loaf is sure to satisfy!

Blueberry Pound Cake Recipe

Craving something sweet that’s both rich and fruity? This Blueberry Pound Cake with Lemon Glaze combines buttery goodness with the fresh, zesty flavors of blueberries and lemon. The dense, moist texture of the pound cake is perfectly balanced by the tangy lemon glaze, making it an irresistible dessert for any occasion.

If you’re a blueberry lover, this is a must-try recipe! It’s soft, fluffy, and bursting with flavor. Got some blueberries but not sure what to do with them. No worries—grab a bowl and follow my easy, tried-and-tested recipe. And if you’re in the mood for something different, check out my pancake recipe for another delightful treat. Now, let’s dive into making this scrumptious blueberry pound cake!

Ingredients

All the ingredients for this delicious blueberry cake recipe are provided in both grams and cups, making it easy to measure accurately. Simply follow the recipe with the same quantities, and you’ll create a perfect, flavorful Blueberry Pound Cake!

Ingredient	Grams (g)	Cups/Teaspoons
Unsalted butter, at room temperature	225g	1 cup
Granulated sugar	350g	1 ¾ cups
Large eggs, at room temperature	220g	4 large eggs
All-purpose flour	390g	3 cups
Fresh blueberries	300g	2 cups
Pure vanilla extract	6g	1 ½ teaspoons
Baking powder	4g	1 teaspoon
Salt	2g	½ teaspoon

Instructions

Preheat the Oven and Prepare the Pan

Preheat your oven to 325°F (165°C). Take a 10-inch (25 cm) Bundt pan, or any pan of your choice. Use an oil brush to grease the pan thoroughly, making sure to cover all the ridges, then dust it with flour. Once the pan is coated, set it aside.

Step 2: Cream the Butter and Sugar

Take a clean bowl and wipe it with a tissue to ensure there’s no water or oil left inside. Add 1 cup (225g) of unsalted butter to the bowl. You can use a hand blender, stand mixer, or whisk for this step. Gradually add 1 ¾ cups (350g) of granulated sugar, beating on medium to high speed for about 5 minutes until the mixture is light, fluffy, and creamy. Then, mix in 1 ½ teaspoons (6g) of pure vanilla extract using a spatula.

Step 3: Add the Eggs

Add 4 large eggs (220g), at room temperature, one by one, mixing well after each addition. Don’t worry if the mixture looks slightly curdled; this can happen due to the high-fat content in the recipe.

Step 4: Mix the Dry Ingredients

In a separate bowl, combine 3 cups (390g) of all-purpose flour, 1 teaspoon (4g) of baking powder, and ½ teaspoon of salt. Sift the ingredients together to ensure they are well-mixed. Toss the 2 cups (300g) of blueberries with a little of the flour mixture to prevent them from sinking into the batter. Make sure your batter consistency is not watery.

Step 5: Combine Wet and Dry Ingredients

Gradually incorporate the dry ingredients into the butter mixture, mixing on low speed until just combined. Carefully fold in the flour-coated blueberries, taking care not to overmix. Use a gentle touch to preserve the tender texture of the batter. Once everything is well incorporated, transfer the batter to the prepared mold you set aside earlier.

Step 6: Bake the Cake

Place the pan in the preheated oven and bake for 70 to 80 minutes. Check for doneness by inserting a toothpick into the center of the cake; if it comes out clean, the cake is ready. If the toothpick is wet, give the cake a bit more time to bake. Another indication that your cake is done is if the top surface has cracked, which is a good sign of readiness.

Step 7: Demold the Blueberry Pound Cake

After baking, let the cake cool in the pan for about 10 to 15 minutes. Next, use a spatula or knife to gently loosen the edges, which will help with transferring the cake onto a wire rack. Once loosened, carefully flip the cake out of the pan and allow it to cool completely for an additional 25 to 30 minutes.

Your Blueberry Pound Cake is now ready to be sliced! If you’d like to enhance it with a topping for added flavor or decoration, feel free to do so. I recommend drizzling it with a sugar lemon glaze for a truly delicious finish!

Make the Lemon Glaze

I’m excited to share my delicious lemon glaze recipe, which I drizzle over the top of the blueberry pound cake to enhance both its flavor and appearance. The delightful aroma and tangy taste of this glaze can truly elevate your mood!

You’ll need just three ingredients for this glaze:

½ tablespoon (7g) melted butter
1 ¼ cups (150g) powdered sugar
3 tablespoons (30g) freshly squeezed lemon juice
In a bowl, whisk together the powdered sugar and melted butter. Gradually add the lemon juice, mixing well with the whisk until you achieve a smooth, pourable consistency.

Once the cake has cooled to room temperature, drizzle the lemon glaze over the top, allowing it to flow down the sides. While the glaze is optional, it enhances the flavor and taste of the blueberry pound cake beautifully. Let the glaze set before slicing the cake into pieces and serving.

Serving Blueberry Pound Cake

This blueberry pound cake is best enjoyed chilled, as the tangy lemon glaze complements the sweetness of the cake and juicy blueberries perfectly. Serve it for a delightful treat that’s sure to impress!

Tips:

Frozen Blueberries: If using frozen blueberries, add them straight from the freezer without thawing to avoid the berries bleeding into the batter.

Storage: To keep the cake fresh, store it in the refrigerator, especially because of the fresh blueberries. and you can enjoy it later

Dark Bundt Pan: When using a dark-colored Bundt pan, reduce the oven temperature to 300°F (150°C) to prevent the cake from over-browning.

Nutrition

This blueberry pound cake with lemon glaze provides approximately 320 calories per serving. It contains 14g of total fat, including 8g of saturated fat, and no trans fat. Each serving also has 80mg of cholesterol and 210mg of sodium. With 45g of total carbohydrates, the cake offers 1g of dietary fiber and 28g of sugars. You’ll get around 4g of protein in each serving, along with 8% of your daily vitamin C, 6% of calcium, and 4% of iron, making it a delicious yet indulgent treat.

Conclusion:

This Blueberry Pound Cake with Lemon Glaze is the perfect blend of rich, buttery flavor and the fresh, tangy sweetness of blueberries and lemon. Whether you’re serving it for breakfast, as a snack, or for dessert, it’s guaranteed to be a hit. The easy-to-follow recipe, combined with a few key tips, ensures a perfectly moist and tender cake every time. Don’t forget to drizzle the optional lemon glaze to elevate the flavors even more! Try this recipe out today, and enjoy a slice of homemade goodness that’s sure to impress your family and friends.