Blueberry Pound Cake is my answer to those afternoons when the day feels long and you want something sweet that tastes like home. Maybe you have a tub of berries staring back at you from the fridge, or a frozen bag tucked in the back of the freezer. You want a cake that is buttery, sturdy, and full of juicy bursts in every bite. I get it, and I’ve been there. This recipe is reliable, comforting, and perfect for sharing with neighbors or bringing to work. I’ll walk you through every step so you can bake it with confidence.
What I love about this blueberry poundcake
I’ve baked this cake more times than I can count, and it still makes me smile when it comes out of the oven. The top has that light golden crust that gently crackles when you slice it, and the inside is ultra tender with pockets of blueberries. It’s sturdy enough for a picnic, but soft enough to feel special with coffee on a slow morning. Honestly, it tastes like a hug.
What makes it special is balance. It’s not too sweet, and it holds fruit without turning soggy. The butter flavor is front and center, and a touch of lemon wakes the whole thing up. When I bring this to friends, the most common response is a happy pause while they take the first bite. Then comes the grin.
I also love how friendly this cake is to real life. Don’t have a bundt pan? Use loaf pans. Only have frozen berries? That works. Want to freeze slices for later? Totally fine. This cake flexes with you and your pantry.
If you’re nervous about fruit sinking, we’ll talk about that. If your oven runs hot, we’ll cover that too. I want you to bake this and feel proud when you set it on the table.
“I made this for a potluck and watched people go back for seconds. It held together beautifully, and the blueberries didn’t sink. This one’s a keeper.”
Bottom line this is a feel good bake that doesn’t ask much, and pays you back with a buttery, blueberry packed crumb you’ll crave again.
Fresh or frozen blueberries
Good news, both work. If I see plump, sweet fresh berries at the market, I grab them. If it’s not berry season or I only have a frozen bag, I use those with zero guilt. The key is handling them the right way.
If you use fresh berries, pick through and remove any soft or wrinkly ones. Pat them dry after rinsing, because extra water can streak the batter. If the berries are very big, I sometimes gently split the largest ones so they distribute better, but it’s not required.
If you use frozen berries, keep them frozen until the moment you fold them into the batter. Don’t thaw. Frozen berries tint batter faster, so fold gently and briefly. That quick mix prevents a purple cake and helps the berries stay put.
One more tip that helps with sinking. Toss the berries with a teaspoon of flour taken from your measured flour before folding them in. It gives them a little grip in the batter.
Wild blueberries are wonderful here. They’re smaller, so they spread more evenly. If you see a bag of wild frozen berries, grab it, especially if you plan to bake in a loaf pan where even distribution matters.
How to Make A Blueberry PoundCake
What you’ll need
- 1 cup (225 g) unsalted butter, softened to room temperature
- 1 and 2/3 cups (330 g) granulated sugar
- 4 large eggs, at room temperature
- 1/3 cup (80 ml) sour cream or full fat yogurt, room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon fresh lemon zest, plus 1 tablespoon lemon juice
- 2 and 3/4 cups (330 g) all purpose flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 and 3/4 cups blueberries, fresh or frozen
- Optional glaze 1 cup powdered sugar, 1 to 2 tablespoons lemon juice
Step by step
- Prep the pan: Grease and flour a 10 cup bundt pan, or line two 8 by 4 inch loaf pans with parchment. Preheat oven to 325 F. Lower temperature helps keep the crust gentle while the inside bakes through.
- Beat the butter and sugar: In a large bowl, beat butter and sugar on medium speed for 3 to 4 minutes until light and fluffy. The mixture should look pale and aerated. This is key for that tender crumb.
- Add eggs one at a time: Mix in each egg fully before adding the next. Scrape the bowl as needed so everything blends evenly.
- Flavor boosters: Mix in vanilla, lemon zest, and lemon juice. Add sour cream and blend until smooth. The batter may look slightly silky and thick.
- Dry ingredients: In a separate bowl, whisk 2 and 1/2 cups flour with baking powder and salt. Add to the wet ingredients in two additions, mixing on low just until combined. Do not overmix.
- Berries: Toss blueberries with the remaining 1/4 cup flour. Fold them into the batter gently with a spatula. If using frozen berries, fold quickly and stop as soon as they’re distributed.
- Fill the pan: Spread batter evenly into the prepared pan. If using loaf pans, divide batter evenly. Smooth the top with a spatula.
- Bake: Bake at 325 F for about 60 to 70 minutes for a bundt pan, or 45 to 55 minutes for loaf pans. Start checking early. A toothpick should come out mostly clean with a few moist crumbs, not wet batter.
- Cool: Let the cake rest in the pan for 15 minutes, then turn out onto a rack. Allow to cool at least 1 hour before slicing. This sets the crumb and keeps slices clean.
- Glaze: Whisk powdered sugar with lemon juice to a pourable consistency. Drizzle over the cool cake for a bright finish.
Smart swaps and pan notes
If you don’t have sour cream, full fat yogurt works. If you love almond flavor, replace 1/2 teaspoon of the vanilla with almond extract. For a citrus boost, add orange zest. No bundt pan? Use two loaf pans or one 9 by 5 inch loaf and one mini loaf. Bake times vary, so keep an eye on color and doneness cues, not just the clock.
Altitude or very dry climates can make cakes bake faster. Check early. If the top darkens too quickly, tent loosely with foil in the last 15 minutes. For extra blueberry pockets, sprinkle a tablespoon of berries on top of the batter once the pan is filled, then lightly press them in so they just peek through the surface.
Tips for making the BEST blueberry poundcake
Read this before you bake
- Use ingredients at room temperature, especially butter and eggs. Cold ingredients don’t blend smoothly.
- Cream butter and sugar long enough to look light and fluffy. This traps air and gives lift.
- Measure flour correctly. Spoon it into the cup and level, or weigh it. Too much flour makes dense cake.
- Mix on low speed once flour is added. Overmixing develops gluten and toughens the crumb.
- Toss blueberries with a bit of flour to reduce sinking.
- Keep frozen berries frozen until you fold them in, and fold gently.
- Bake at 325 F for an even bake and tender crust. Every oven is unique, so start checking early.
- Let the cake cool before slicing so it sets and stays moist.
- For clean slices, wipe the knife between cuts.
If your cake often domes a lot, try lowering the oven rack one level down from center. If you see a patch of raw batter near the center tube of a bundt, it needed more time. Pop it back in for 5 to 10 minutes and check again. That gentle patience pays off.
I also like to brush the warm cake with a little lemon syrup for extra shine. Just simmer equal parts sugar and lemon juice until the sugar dissolves, then brush lightly over the cake. It adds citrus notes without making the cake wet.
How to Store Blueberry PoundCake
This cake stays tender for days if you store it right. Let it cool completely before wrapping. I keep it at room temperature, wrapped well, for up to 3 days. A cake keeper works great, but plastic wrap and foil are fine.
For the fridge, wrap slices tightly so the fridge doesn’t dry them out. They’ll keep 5 to 6 days. To bring a chilled slice back to life, let it sit at room temp for 20 minutes or warm it for 10 to 15 seconds in the microwave.
Freezing is easy and the texture holds up well. Wrap the whole cake or individual slices in plastic, then place in a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours. I like to refresh slices in a low oven at 300 F for 8 to 10 minutes to revive the crumb.
Protect the glaze if you plan to freeze. Either freeze without glaze and add it after thawing, or freeze slices unglazed and drizzle just before serving. The flavor stays bright and the texture stays buttery either way.
Common Questions
How do I keep the blueberries from sinking? Toss them with a teaspoon of flour and fold them in gently at the end. A slightly thicker batter also helps, which this recipe has.
Can I use a hand mixer instead of a stand mixer? Yes. Cream the butter and sugar a little longer to get that light, fluffy texture. Scrape the bowl often.
What if I only have salted butter? Use it, then reduce the added salt to a pinch. It will still taste great.
Can I bake this as muffins? Yes. Fill lined muffin cups about three quarters full and bake at 350 F for 18 to 22 minutes. Start checking early.
Why is my cake dry? Most likely it was overbaked or had too much flour. Check your oven temperature with an oven thermometer and measure flour carefully.
Let’s bake the coziest cake
Blueberry Pound Cake is the kind of bake that makes your kitchen smell like a bakery and your people wander in to see what’s happening. You get classic buttery crumb, bright blueberry pops, and a slice that holds up to coffee or tea. With a few simple tips, you can bake it like a pro in your own oven. If you try it, leave a comment and tell me how it went. I’m cheering you on and can’t wait for you to cut into that first warm slice.
Blueberry Pound Cake
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A reliable and comforting blueberry pound cake that’s buttery, sturdy, and full of juicy bursts of blueberries, perfect for sharing.
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 and 2/3 cups (330 g) granulated sugar
- 4 large eggs, at room temperature
- 1/3 cup (80 ml) sour cream or full-fat yogurt, room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon fresh lemon zest
- 1 tablespoon lemon juice
- 2 and 3/4 cups (330 g) all-purpose flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 and 3/4 cups blueberries, fresh or frozen
- Optional glaze: 1 cup powdered sugar, 1 to 2 tablespoons lemon juice
Instructions
- Grease and flour a 10 cup bundt pan, or line two 8 by 4 inch loaf pans with parchment. Preheat oven to 325°F (160°C).
- In a large bowl, beat butter and sugar on medium speed for 3 to 4 minutes until light and fluffy.
- Add eggs one at a time, mixing each fully before adding the next.
- Mix in vanilla, lemon zest, and lemon juice, then add sour cream and blend until smooth.
- In a separate bowl, whisk 2 and 1/2 cups flour with baking powder and salt. Add to wet ingredients in two additions, mixing on low until just combined.
- Toss blueberries with the remaining 1/4 cup flour. Fold them into the batter gently with a spatula.
- Spread batter evenly into the prepared pan. If using loaf pans, divide batter evenly.
- Bake at 325°F (160°C) for about 60 to 70 minutes for a bundt pan, or 45 to 55 minutes for loaf pans.
- Let the cake rest in the pan for 15 minutes, then turn out onto a rack to cool for at least 1 hour.
- For the glaze, whisk powdered sugar with lemon juice to a pourable consistency and drizzle over the cool cake.
Notes
Use ingredients at room temperature. To prevent blueberries from sinking, toss them with flour before folding them in.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg