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Blueberry pound cake

This fresh blueberry pound cake recipe is a simple loaf cake perfect for afternoon tea. Like my blueberry buttermilk bundt cake, it is tender, moist and bursting with fresh blueberries.

blueberry pound cake with glaze

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.

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.

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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.

Ingredients for blueberry loaf cake

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.

pound cake cooling on rack

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.

How to make blueberry pound cake

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.

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.

Then, 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.

loaf pan with 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.

folding blueberries into batter

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.

blueberry cake on cooking rack

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.

cooling pound 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!

More blueberry recipes

Looking for more recipes to use blueberries? I’ve got you covered.

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Yield: 1 loaf cake

Blueberry Pound Cake

Blueberry Pound Cake

A moist and delicious blueberry pound cake made with cream cheese and lots of fresh blueberries.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 3/4 cups all purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 4 oz. unsalted butter, room temp
  • 3 oz. cream cheese, room temp
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 cup milk
  • 1 1/2 cups fresh blueberries
  • Optional : vanilla glaze

Instructions

  1. Preheat oven to 350°F (177°C)
  2. Butter and flour an 8x5 loaf pan
  3. Sift flour, baking powder and salt together, set aside.
  4. Using an electric mixer, beat butter and cream cheese together until light and fluffy, about 4 minutes.
  5. Add sugar and beat to combine. Scrape down bowl and add eggs, one a time, mixing thoroughly before adding in second egg.
  6. Add vanilla and milk, beat on low just to incorporate.
  7. Add flour mixture on low, beating just until mixture is almost incorporated, but not fully.
  8. Scrape dowl bowl, making sure to scrape the bottom of the bowl, beat on low for 30 seconds.
  9. Add 1/3 of the batter to the loaf pan. Smooth to make an even layer in the bottom of the pan.
  10. Then add blueberries to the remainder of the batter and gently fold berries into the mixture, using a rubber spatula.
  11. Add remaining batter to loaf pan and smooth the top.
  12. Bake for 60 - 70 minutes, or until a knife inserted comes out clean.
  13. Cool cake in pan for 10 minutes, then invert cake to release.
  14. Cool pound cake completely on wire rack.

Notes

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.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 379Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 89mgSodium: 299mgCarbohydrates: 52gFiber: 1gSugar: 28gProtein: 6g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

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cheryl

6 Comments

  1. Wow. It looks delicious. I love blueberry cake. So, I will try to make it. Your recipe will help me. Thanks for sharing.

  2. Love love this cake made it for the first time and it was delish..will be making it again…thank you for the recipe 😘

    1. Hi David, look for a specific 1:1 gluten free baking flour. I think Bob’s Red Mill makes one, King Arthur might as well. If that’s what you have, I’d read the bag and see what it says. You may need xanthan gum? I don’t do GF baking, so I’m not 100% sure.

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