Blueberry Pound Cake: A Moist, Buttery Delight Bursting with Fresh Berries
This blueberry pound cake is the perfect balance of rich, buttery goodness and fresh, juicy blueberries. Every slice delivers a moist crumb with bursts of berry flavor that will make this dessert your new favorite. Whether you’re serving it at a summer brunch or enjoying it with afternoon tea, this cake is sure to impress.
The secret to this blueberry pound cake lies in its simple yet carefully balanced ingredients. Creamed butter and sugar create a tender base, while sour cream ensures exceptional moisture. Fresh blueberries add natural sweetness and vibrant color, making this cake as beautiful as it is delicious. Topped with a light glaze, it’s the ultimate homemade treat for any occasion.
Quick Recipe Highlights
- Flavor Profile: Rich buttery notes complemented by sweet-tart blueberries, with a hint of vanilla.
- Texture: Dense yet moist crumb with juicy berry bursts in every bite.
- Aroma: Warm vanilla and butter with fresh berry fragrance while baking.
- Visual Appeal: Golden crust with purple-blue berry speckles, finished with a glossy glaze.
- Skill Level Needed: Beginner-friendly with straightforward mixing techniques.
- Special Equipment: Standard loaf pan and basic baking tools required.
Recipe Overview
- Difficulty Level: This blueberry pound cake is perfect for bakers of all levels, requiring only basic mixing skills and attention to baking time.
- Category: Ideal for desserts, brunch items, or afternoon tea treats.
- Cuisine: Classic American baking with traditional pound cake roots.
- Cost: Affordable ingredients make this a budget-friendly homemade dessert.
- Season: Perfect year-round, but especially wonderful with summer blueberries.
- Occasion: Great for potlucks, family gatherings, or as a homemade gift.
Why You’ll Love This Blueberry Pound Cake
The first thing you’ll notice about this blueberry pound cake is its incredible texture. Unlike dry pound cakes, this version stays remarkably moist thanks to the perfect ratio of butter, eggs, and sour cream. The blueberries distribute evenly throughout the batter, ensuring fruit in every slice without sinking to the bottom.
Convenience is another major advantage of this recipe. With simple preparation and common ingredients, you can whip up this impressive dessert without special shopping trips. The batter comes together quickly, and while it bakes, your kitchen will fill with an irresistible aroma that builds anticipation.
Nutritionally, this cake offers more than typical desserts. Blueberries provide antioxidants and fiber, while the controlled portion size helps manage indulgence. You can feel good about serving this to family and guests, knowing it contains real fruit and quality ingredients.
For entertaining, this blueberry pound cake shines. Its beautiful presentation requires minimal effort – the natural berry colors create visual appeal, and the glaze adds professional polish. It travels well for potlucks and makes thoughtful homemade gifts when wrapped properly.
Cost-effectiveness makes this recipe a winner. Compared to bakery versions, homemade pound cake saves money while delivering superior flavor and texture. Seasonal blueberries can be frozen for year-round use, making this dessert accessible in any season.
The Recipe
Blueberry Pound Cake
Serves: 10
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Kitchen Equipment Needed
- 9×5 inch loaf pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Rubber spatula
- Cooling rack
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries
- 1 tablespoon flour (for coating berries)
For the Glaze:
- ½ cup powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
Directions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper.
- In a medium bowl, whisk together 1 ½ cups flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then mix in sour cream and vanilla.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Toss blueberries with 1 tablespoon flour, then gently fold into batter.
- Pour batter into prepared pan and bake for 55-65 minutes, until a toothpick comes out clean.
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake.
Recipe Notes
- Frozen blueberries may be used – do not thaw before adding to batter.
- For extra flavor, add 1 teaspoon lemon zest to the batter.
- Cake stays fresh for 3 days at room temperature when tightly wrapped.
