Here’s a moist and rich Blueberry Pound Cake recipe—soft inside, slightly crisp on the outside, with juicy bursts of blueberries.
🫐 Blueberry Pound Cake
🧾 Ingredients
Cake batter
- 1 cup (225 g) butter, softened
- 1 1/2 cups sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk (or buttermilk for extra softness)
Blueberries
- 1 1/2 cups fresh or frozen blueberries
- 1 tbsp flour (to coat berries)
👨🍳 Instructions
1. Prepare oven & pan
Preheat oven to 170°C (340°F).
Grease and flour a loaf pan or bundt pan.
2. Cream butter & sugar
Beat butter and sugar together until light and fluffy (3–5 minutes).
3. Add eggs
Add eggs one at a time, mixing well after each.
Stir in vanilla extract.
4. Mix dry ingredients
In a separate bowl, combine:
flour, baking powder, and salt.
5. Combine batter
Add dry ingredients and milk alternately into the butter mixture. Mix gently until smooth.
6. Add blueberries
Toss blueberries with 1 tbsp flour (prevents sinking).
Fold them gently into the batter.
7. Bake
Pour into prepared pan and bake for 55–70 minutes, or until a toothpick comes out clean.
8. Cool
Let cake cool in pan for 10–15 minutes, then transfer to a rack.
🍰 Optional glaze (extra delicious)
Mix:
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- a few drops lemon juice
Drizzle over cooled cake.
💡 Tips
- Don’t overmix after adding flour (keeps cake tender)
- Frozen blueberries work well—don’t thaw before adding
- For extra flavor, add lemon zest to the batter
If you want, I can also give you:
- 🍋 lemon blueberry pound cake version
- 🍫 chocolate chip pound cake
- 🧁 eggless blueberry cake recipe
