Blueberry Pound Cake Recipe
Ingredients
For the Cake
- 1 cup unsalted butter
- 1¾ cup granulated sugar
- 4 Large eggs
- 3 cup all-purpose flour
- 2 cup fresh blueberries
- 1½ tsp vanilla extract
- 1 tsp baking powder
- 1 tsp salt
For the Lemon Glaze (Optional but Recommended):
- ½ tbsp melted butter
- 1¼ cup powdered sugar
- 3 tbsp fresh lemon juice
- ½ tsp lemon zest
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 10-inch Bundt pan or loaf pan [affiliate link for pan] and lightly dust with flour.
- Beat butter and sugar until light and fluffy (~5 mins).
- Add vanilla extract and mix well.
- Add eggs one at a time, mixing well after each. Batter may look curdled—don’t worry.
- In a separate bowl, whisk flour, baking powder, and salt.
- Toss blueberries in 1–2 tsp flour to prevent sinking.
- Gently fold dry ingredients into wet mixture.
- Carefully fold in blueberries without overmixing.
- Pour batter into prepared pan.
- Bake 70–80 mins, check with toothpick; it should come out clean.
- Cool in pan 10–15 mins, then transfer to wire rack
- Optional: Mix powdered sugar, melted butter, lemon juice, and zest for glaze. Drizzle over cooled cake.
Expert Tips
- Use room temperature ingredients for smooth batter.Toss blueberries in flour to prevent sinking.Don’t overmix batter to keep cake soft and moist.Try mini loaf pans or muffins for smaller treats
Notes
This Blueberry Pound Cake with Lemon Glaze is soft, moist, and bakery-style at home. Perfect for breakfast, tea, or a sweet snack. Don’t forget to try variations like adding raspberries, chocolate chips, or a bit of sour cream for extra richness. Enjoy warm with butter or drizzle glaze for a tangy-sweet treat!