Name: Irresistible Blueberry Pound Cake Recipe
Prep time: 15 min
Cook time: PT-486409H39M34S
Total time: PT-486409H39M34S
Cuisine: Americans
Ingredients: 📌 3 cups all-purpose flour; 📌 1 teaspoon baking powder; 📌 1/2 teaspoon salt; 📌 1 cup unsalted butter, softened; 📌 2 cups granulated sugar; 📌 4 large eggs; 📌 1 teaspoon vanilla extract; 📌 2 cups fresh or frozen blueberries

Pound cake is a classic dessert that never fails to satisfy, and when you add plump, juicy blueberries to the mix, the result is a mouthwatering treat that’s simply irresistible. This blueberry pound cake recipe is a true showstopper, combining the rich, velvety texture of a traditional pound cake with the burst of fresh, fruity flavor from the blueberries. Whether you’re hosting a dinner party, celebrating a special occasion, or simply craving a delightful homemade dessert, this recipe is sure to become a new family favorite.

The secret to this blueberry pound cake’s success lies in the perfect balance of ingredients and the careful attention to the baking process. With a few simple steps, you can create a stunning cake that’s guaranteed to impress your guests and satisfy your sweet tooth. From the buttery, golden crust to the moist, tender crumb, every bite of this blueberry pound cake is a pure delight.

So, let’s dive in and explore the making of this irresistible dessert. Get ready to indulge in the ultimate combination of classic pound cake and the natural sweetness of fresh blueberries.

Why This Recipe is a Must-Try?

There are several reasons why this blueberry pound cake recipe is a must-try for any dessert lover. First and foremost, the combination of the rich, buttery pound cake and the juicy, bursting blueberries is simply divine. The contrast of the dense, moist cake and the tart, sweet berries creates a flavor profile that is both comforting and refreshing.

Another standout feature of this recipe is its versatility. While it’s a showstopper as a standalone dessert, it also pairs beautifully with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of warm caramel sauce. The cake’s dense, yet tender texture makes it a perfect canvas for a variety of toppings and accompaniments, allowing you to customize it to your taste preferences.

Furthermore, this blueberry pound cake is remarkably easy to prepare, making it an excellent choice for both experienced bakers and those new to the kitchen. The straightforward instructions and readily available ingredients ensure that even novice bakers can achieve bakery-quality results with minimal effort. Whether you’re hosting a family gathering or looking for a sweet treat to enjoy on your own, this recipe is sure to impress and delight.

Essential Ingredients

📌 3 cups all-purpose flour
📌 1 teaspoon baking powder
📌 1/2 teaspoon salt
📌 1 cup unsalted butter, softened
📌 2 cups granulated sugar
📌 4 large eggs
📌 1 teaspoon vanilla extract
📌 2 cups fresh or frozen blueberries

Step by Step Instructions

Preheat your oven to 325°F (165°C). Grease a 10-inch Bundt pan or a 9×13-inch baking pan with butter or non-stick cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Gently fold in the blueberries.
Pour the batter into the prepared pan and spread it evenly.
Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.
Once cooled, you can serve the blueberry pound cake as is or with your desired toppings, such as whipped cream, powdered sugar, or a drizzle of lemon glaze.

Nutritional Information

Per serving (based on 12 servings):

📌 Calories: 385
📌 Protein: 5g
📌 Carbohydrates: 57g
📌 Fat: 17g
📌 Saturated Fat: 10g
📌 Fiber: 1g
📌 Sugar: 36g
📌 Sodium: 150mg
📌 Cholesterol: 100mg

Tips for Success

📌 Avoid Overmixing: Be careful not to overmix the batter, as this can result in a dense, tough texture.
📌 Toss Blueberries in Flour: Lightly toss the blueberries in a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom.
📌 Use Room Temperature Ingredients: Ensure all the ingredients, especially the butter and eggs, are at room temperature for best results.
📌 Check for Doneness: Insert a toothpick or skewer into the center of the cake to check for doneness. If it comes out clean, the cake is ready.
📌 Let it Cool Completely: Allow the cake to cool completely before slicing and serving to prevent it from crumbling.

Servings and Timing

📌 Servings: 12 slices
📌 Prep Time: 15 minutes
📌 Cook Time: 60-70 minutes
📌 Total Time: 75-85 minutes

Recipe Variations

📌 Lemon Blueberry Pound Cake: Add 1 tablespoon of lemon zest to the batter and drizzle with a lemon glaze once cooled.
📌 Blueberry Swirl Pound Cake: Swirl a blueberry compote or jam into the batter before baking for a beautiful marbled effect.
📌 Blueberry Streusel Pound Cake: Top the batter with a crunchy streusel topping made with brown sugar, flour, and cinnamon.

Storage and Reheating

📌 Room Temperature: Store the blueberry pound cake at room temperature for up to 3 days in an airtight container.
📌 Refrigerator: Keep the cake in the refrigerator for up to 5 days in an airtight container.
📌 Freezer: Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Conclusion

This blueberry pound cake recipe is a true masterpiece, combining the rich, buttery goodness of a classic pound cake with the burst of fresh, sweet blueberries. Whether you’re serving it as a decadent dessert for a special occasion or enjoying it as a satisfying treat with your morning coffee, this cake is sure to impress and delight. The moist, tender crumb and the juicy, flavorful blueberries make every bite an absolute pleasure.

What sets this blueberry pound cake apart is the perfect balance of flavors and textures. The dense, velvety pound cake provides a sturdy foundation, while the blueberries add a delightful pop of freshness and sweetness. The result is a dessert that is both comforting and elevated, making it the ideal choice for any occasion.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake up a storm with this irresistible blueberry pound cake recipe. Your taste buds are in for a true treat, and your guests will be begging for the recipe. Enjoy this delightful dessert and savor every bite!

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work just as well in this recipe. Simply add them to the batter straight from the freezer without thawing.

How can I prevent the blueberries from sinking to the bottom of the cake?

Tossing the blueberries in a tablespoon of flour before folding them into the batter can help prevent them from sinking. The flour coating helps the berries stay suspended throughout the cake.

Do I need to use a Bundt pan, or can I bake this in a regular loaf pan?

You can bake this blueberry pound cake in a regular 9×13-inch baking pan or even in a loaf pan. The baking time may need to be adjusted slightly, so be sure to check for doneness using a toothpick or skewer.

Can I add other fruits to the cake, like raspberries or blackberries?

Absolutely! This recipe is very versatile, and you can easily swap out the blueberries for other fresh or frozen berries. Just be sure to toss them in a bit of flour before folding them into the batter.

How long will the cake stay fresh?

When stored properly in an airtight container, the blueberry pound cake will stay fresh at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, the cake can be frozen for up to 3 months.

Can I use a pre-made pound cake mix instead of making the batter from scratch?

While you can certainly use a pre-made pound cake mix as a shortcut, the homemade version will yield the best texture and flavor. The combination of the fresh blueberries with the rich, buttery pound cake batter is what makes this recipe so special.

Do I need to let the cake cool completely before slicing and serving?

Yes, it’s important to let the blueberry pound cake cool completely before slicing and serving. This will ensure the cake holds its shape and doesn’t crumble when you cut into it. Allowing the cake to cool also helps the flavors develop and meld together.

Can I make this cake in advance for a party or event?

Absolutely! This blueberry pound cake is actually better when made a day in advance. The flavors will have time to fully develop, and the cake will stay moist and tender. Simply store the cooled cake in an airtight container at room temperature or in the fridge until ready to serve.