This fresh blueberry pound cake recipe is a simple loaf cake perfect for afternoon tea. It is tender, moist and bursting with fresh blueberries. This easy recipe uses ordinary ingredients that you already have in the pantry. An anytime kind of cake that you can make whenever a craving strikes.
I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.
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Why you should make this recipe
- Fruit forward – If you are a blueberry lover, this is the cake for you. It is packed with fresh blueberry flavor and just a bit of cream cheese in the cake batter gives it great flavor.
- Quick & easy – This blueberry pound cake is ready in just over an hour, and it requires nothing more than a bit of mixing and stirring.
- Make ahead – This cake will stay fresh for days, so you can make it a day ahead, if needed.
Blueberry cream cheese pound cake
I have wanted to make a blueberry pound cake recipe for ages. I made a few variations of this cake until I finally landed on a recipe that I was really happy with. My jeans might not be quite as happy, but my taste buds were thrilled.
With just a handful of pantry items like flour, sugar, baking powder and vanilla combined with eggs, milk, butter, and cream cheese, this is a cake that you can whip up anytime you please.
It is a great recipe to have in your back pocket. Whether you are an experienced baker or just starting your journey, this is a cake that you will want to make again and again.
It is absolutely delicious as is, which is how I really like it, but if you want to glaze it, I suggest a vanilla glaze for those with a sweet tooth or a lemon glaze for those that like a little tart with their sweet.
- Flour – All purpose flour is the backbone of this recipe.
- Baking powder – This leavener helps the blueberry pound cake rise. If you have a sensitive palate, look for an aluminum-free option.
- Salt – I use Diamond Crystal kosher salt. If you use Morton’s, reduce the amount by almost half.
- Unsalted butter – Choosing unsalted butter allows you to decide the amount of salt in the recipe.
- Cream cheese – Cream cheese gives the cake additional moisture, great flavor and texture.
- Sugar – Regular granulated sugar provides sweetness.
- Eggs – Eggs provide moisture and structure to cakes.
- Vanilla – It enhances all of the other flavors in the cake and adds a bit of sweetness.
- Milk – I used whole milk in this recipe, but almond milk or other alternative milks will also work.
- Blueberries – Fresh blueberries are perfect in baked goods, just be careful when folding them in so they stay intact.
How to make blueberry pound cake
First, you’ll want to butter and flour your pan. For this cake, I used an 8 x 5 loaf pan. You can use a pan that is molded like this one, or a loaf pan with folded corners that gives you sharp edges.
The first one is easier to clean, but has rounded edges. The second one has beautiful crisp edges, but can be a pain to clean. For this cake, I chose easy to clean.
- Sift your dry ingredients together.
- Beat the butter and cream cheese together before adding the sugar and eggs. Finally the milk, vanilla and flour mixture gets added to make the pound cake batter.
- Here is a trick to avoiding sinking blueberries – I put about a third of the batter in the bottom of the pan first before adding the blueberries.
- Then, gently fold the blueberries into the rest of the batter and layer on top of the plain batter.
Bake the cake for about an hour, or until a tester comes out clean with a few moist crumbs stuck to it. Don’t wait until a tester is completely clean and dry – by that point, your cake might be overbaked.
Let the cake cool in the pan for a few minutes before unmolding. As the cake cools, you’ll notice that it begins to pull away from the sides. That is your cue to go ahead and take the cake out of the pan.
Once you have removed your pound cake from the loaf pan, let it cool on a wire cooling rack. If you plan to glaze the cake, it must be completely cooled before glazing, otherwise the glaze will run right off the cake.
As you can see, the trick of adding a bit of plain batter to the bottom of the loaf pan works like a charm. No sunken blueberries in this cake!
Blueberry pound cake FAQ’s
Yes! If using frozen blueberries: thaw, drain well and pat dry before folding in.
This cake will last for about 4 days, if stored properly in an airtight container.
Yes. If freezing, do not glaze. Wrap the cake well in plastic wrap and store in an airtight container for up to 3 months.
Variations and substitutions
You can swap out the blueberries with peaches to make a peach pound cake.
A great hand mixer for home use!
Helpful tools and equipment
Making this pound cake couldn’t be easier. No need to drag the big mixer out, a hand-held electric mixer is all you’ll need for this recipe.
A standard loaf pan (8.5 in. x 4.5 in.) works perfectly for this recipe.
More blueberry recipes
Looking for more recipes to use blueberries? I’ve got you covered.
- Blueberry crumb cake
- Blueberry bourbon BBQ sauce
- Blueberry mini pies from scratch
- No bake blueberry cheesecake bars
- Blueberry lavender jam
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- 1 3/4 cups all purpose flour // 210g
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 4 tbsp. unsalted butter, room temp // 57g
- 3 oz. cream cheese, room temp // 6 tbsp. // 170g
- 1 cup sugar // 200g
- 2 eggs
- 1 tsp. vanilla
- 1/2 cup milk // 120ml
- 1 1/2 cups fresh blueberries // 200 - 230g
- Optional : vanilla glaze
- Preheat oven to 350°F / 180°C / Gas mark 4.
- Butter and flour an 8x5 loaf pan
- Sift flour, baking powder and salt together, set aside.
- Using an electric mixer, beat butter and cream cheese together until light and fluffy, about 4 minutes.
- Add sugar and beat to combine. Scrape down bowl and add eggs, one a time, mixing thoroughly before adding in second egg.
- Add vanilla and milk, beat on low just to incorporate.
- Add flour mixture on low, beating just until mixture is almost incorporated, but not fully.
- Scrape down bowl, making sure to scrape the bottom of the bowl; beat on low for 30 seconds to mix well.
- Add 1/3 of the batter to the loaf pan. Smooth to make an even layer in the bottom of the pan.
- Then add blueberries to the remainder of the batter and gently fold berries into the mixture, using a rubber spatula.
- Add remaining batter to loaf pan and smooth the top.
- Bake for 60 - 70 minutes, or until a knife inserted comes out clean.
- Cool cake in pan for 10 minutes, then invert cake to release.
- Cool pound cake completely on wire rack.
- Glaze, if desired, once cooled.
Check cake after 55 minutes. Everyone's oven is a little different, so if your oven tends to run hot, check your cake a little earlier.
Amount Per Serving: Calories: 363Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 85mgSodium: 330mgCarbohydrates: 51gFiber: 1gSugar: 30gProtein: 6g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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