Blueberry Pound Cake

4.64 from 30 votes

My sunny homemade Blueberry Pound Cake recipe is a fantastic way to to bring summer into the kitchen. It's full of sweet blueberries, fresh lemon flavor, has a tender crumb, and a heavenly glaze speckled with vanilla bean.

Prep Time10

Cook Time55

Total Time1 5

Course: Desserts

Cuisine: English

Servings: slices

Calories: 125kcal

Author: Eden Westbrook

Ingredients

Blueberry Pound Cake

1 ½ cups 215g + 1 tablespoon all-purpose flour, divided
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
8 tablespoon 113 g unsalted butter, room temperature
1 ⅓ cups 262g granulated sugar
3 large eggs room temperature
1 ½ tablespoon 7g lemon zest
¼ cup 59 mL lemon juice
2 teaspoon vanilla bean extract
½ teaspoon almond extract
½ cup 120g full-fat sour cream, room temperature
1 ½ cups 249 g blueberries, divided*

Vanilla Bean Glaze

¾ cup powdered sugar
1 teaspoon vanilla bean paste
2 tablespoon milk

Instructions

Blueberry Pound Cake
Preheat the oven to 325 degrees F/165 degrees C. Grease the bottom and sides of a 9×5 inch loaf pan and line with parchment paper.
In a medium size mixing bowl, sift the all-purpose flour, baking soda, baking powder, and kosher salt with a sifter or whisk. Set aside.
Cream the unsalted butter and granulated sugar in a large mixing bowl using an electric hand mixer on medium speed (or a stand mixer using the paddle attachment on medium speed) until the mixture is light and fluffy, about 4-5 minutes.
Beat in the room temperature eggs one at a time, mixing until they are just combined before adding the next one.
Add the lemon zest, lemon juice, vanilla paste or extract, almond extract, and sour cream and mix just until combined.
Stir in the flour mixture with a silicone spatula in batches just until well incorporated in the wet ingredients. Don't over mix, or you'll end up with dense cake.
Toss 1 cup of the blueberries with 1 tablespoon of all-purpose flour in a separate small bowl. This will ensure your blueberries are well-distributed throughout the pound cake instead of sinking to the bottom.
Gently fold the flour-dusted blueberries into the pound cake batter using a silicone spatula.
Pour the cake batter into the prepared loaf pan, give the pan a few hearty taps onto the countertop and sprinkle the remaining blueberries on the top.
Bake for 55 to 65 minutes, checking for doneness with a cake tester or toothpick inserted into the center of the cake. When it comes out with a few crumbs and no wet batter, your cake is ready.
Cool in the pan for 30 minutes before lifting out of the pan with the parchment paper to a wire rack to finish cooling down.
Vanilla Glaze
In a medium size mixing bowl, whisk together all the ingredients for the glaze when ready to serve the pound cake.
Once the baked cake is cooled completely and placed onto a serving plate, generously pour the lemon glaze evenly over the top.
The glaze will set up over the pound cake within 10-15 minutes.
Serve your blueberry pound cake glazed and at room temperature.

Notes

Storing, Freezing, and Thawing

Wrap the pound cake in plastic wrap or keep it in an airtight container for 2 to 3 days, this is perfectly safe to leave out. In fact, because of the butter, it's best to leave the cake on the countertop instead of the fridge because the cake will get hard, it'll dry out, and the cold will make it less flavorful.

To freeze our lovely blueberry pound cake (naked without the glaze!), you'll need to wrap it in multiple layers of plastic wrap and then place it into a freezer-safe zip top bag. It'll keep in the freezer for up to 3 months. To thaw it, leave the cake on the countertop overnight until it's room temperature. Then it's ready to serve!

Using Frozen Blueberries

You can 100% substitute frozen blueberries for the fresh ones. Don't thaw them, use them just like you would the fresh berries in the recipe. You may need to bake the cake a few minutes longer if those frozen blueberries are extra juicy.

Nutrition