Blueberry Pound Cake

Blueberry Pound Cake is a rich, buttery dessert studded with sweet, juicy blueberries and finished with a silky vanilla glaze. Baked in a bundt or loaf pan, this moist and tender cake is perfect for brunches, celebrations, or enjoying as a simple, elegant treat with coffee or tea. It’s classic comfort with a fruity twist — and it gets even better the next day.

Why You’ll Love This Recipe

This pound cake has everything you want in a dessert: a soft, dense crumb, bursts of fresh blueberries, and a golden crust that gives way to a luscious glaze. It’s sturdy enough to slice beautifully and rich enough to serve without needing anything else — though it pairs wonderfully with whipped cream or ice cream. Plus, it’s a great way to use up extra blueberries and makes a show-stopping centerpiece for any table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake

• Blueberries, washed and completely air-dried

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, room temperature

• Granulated sugar

• Large eggs, room temperature

• Vanilla extract

• Almond extract

• Whole milk

For the Glaze

• Powdered sugar

• Unsalted butter, melted

• Whole milk

• Vanilla extract

• Salt

Directions

1. Preheat the Oven: Preheat your oven to 325°F. Grease a 10- or 12-cup bundt pan thoroughly with a thin layer of shortening or butter-flavored shortening, making sure to get into all the crevices. Lightly dust with flour and tap out any excess. (Alternatively, use two 9.5-inch loaf pans.)

2. Prepare Blueberries: Toss the washed and completely dry blueberries in a small amount of flour in a bowl. Set aside.

3. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, and salt. Set aside.

4. Cream Butter and Sugar: In another large bowl, beat the butter with an electric or stand mixer until fluffy. Gradually add the sugar, mixing on low speed for about 3 minutes, until well creamed.

5. Add Eggs: Mix in the eggs one at a time, just until combined.

6. Alternate Flour and Milk: Slowly add the flour mixture to the wet mixture, alternating with the milk. Mix on low speed until the batter is smooth and fluffy. Scrape down the bowl regularly.

7. Add Extracts: Stir in the vanilla and almond extracts.

8. Fold in Blueberries: Gently fold in the flour-coated blueberries, leaving behind any excess flour in the bowl.

9. Pour and Bake: Spoon the batter into the prepared bundt pan. Tap the pan on the counter to release air pockets and smooth the top if desired. Bake for 1 hour and 20–30 minutes, checking at the 70-minute mark. The cake is done when a toothpick inserted comes out clean.

10. Cool: Let the cake cool in the pan on a rack until warm but not hot. Run a knife along the edges and gently loosen the cake. Carefully flip it out onto a wire rack and cool completely.

11. Glaze: Mix the powdered sugar, melted butter, milk, vanilla, and a pinch of salt until smooth. Adjust consistency with more milk if needed. Drizzle over the cooled cake.

12. Serve: Once the glaze is set, slice and serve. The flavor improves even more the next day.

Servings and timing

This recipe serves about 12 slices.
Prep time: 15 minutes
Cook time: 1 hour 20–30 minutes
Total time: Approximately 1 hour 35–45 minutes

Variations

• Lemon twist: Add lemon zest to the batter or glaze for a citrusy punch.

• Berry blend: Mix in raspberries or blackberries with the blueberries.

• Nutty option: Add ½ cup chopped pecans or almonds for crunch.

• Extra moist: Substitute sour cream or Greek yogurt for part of the milk.

• Spiced version: Add a pinch of cinnamon or nutmeg to the batter.

• No glaze: Dust with powdered sugar for a lighter finish.

• Mini cakes: Divide the batter into mini bundt pans or muffin tins for individual servings.

• Dairy-free: Use dairy-free butter and milk alternatives.

• Gluten-free: Use a gluten-free flour blend that substitutes 1:1 for all-purpose flour.

• Chocolate chip version: Swap blueberries for mini chocolate chips for a sweeter twist.

Storage/Reheating

Storage: Store the cake tightly covered at room temperature for up to 3 days or refrigerate for up to 5 days.

Freezing: Wrap slices or the whole cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature before serving.

Reheating: Gently warm slices in the microwave for 10–15 seconds, or serve at room temperature.

FAQs

Can I use frozen blueberries?

Yes, but do not thaw them. Toss in flour and fold in gently to avoid discoloring the batter.

How do I prevent the blueberries from sinking?

Tossing them in flour helps suspend them in the batter. Also, use fresh berries when possible.

What’s the best pan to use?

A 10- or 12-cup bundt pan is ideal, but two loaf pans will also work. Adjust baking time as needed.

Can I make this cake ahead?

Yes! In fact, pound cake tastes even better the next day after the flavors settle.

How do I know when the cake is done?

Insert a toothpick into the center — it should come out clean with no wet batter.

Can I skip the almond extract?

Yes, but it adds a lovely background flavor. Replace with more vanilla if desired.

Do I need a mixer?

A hand or stand mixer is recommended for creaming the butter and sugar thoroughly.

How thick should the glaze be?

It should be pourable but not runny. Add milk a teaspoon at a time to adjust consistency.

Can I make this in a different shape pan?

Yes, just watch the bake time. Smaller pans may cook faster and require shorter baking.

Is this cake overly sweet?

It’s moderately sweet with a rich buttery flavor, balanced by the tartness of the blueberries.

Conclusion

Blueberry Pound Cake is a classic dessert that combines simplicity with indulgence. With bursts of fresh blueberries and a soft, buttery crumb, it’s the kind of cake you’ll want to serve on special occasions — or no occasion at all. Whether enjoyed fresh from the oven or the next day with coffee, this pound cake is a beautiful balance of richness, texture, and fruity flavor.

Print