Blueberry Pound Cake Recipe

 

The Ultimate Blueberry Pound Cake Recipe

Moist, Buttery, and Bursting with Juicy Blueberries

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Introduction: A Classic Cake That Never Disappoints

If there’s one dessert that feels like a warm hug on a plate, it’s a Blueberry Pound Cake. This classic Southern-inspired cake is the perfect balance of buttery richness, tender crumb, and bursting blueberry flavor. Whether you’re serving it for brunch, afternoon tea, or as a dinner party finale, this recipe never fails to impress. What makes it truly irresistible? Its golden crust, dense-yet-moist interior, and pockets of fresh blueberries in every bite.

This isn’t just any blueberry cake — it’s a from-scratch masterpiece designed to elevate any occasion. With easy-to-follow steps and ingredients you likely already have at home, you'll be making this again and again. Let’s get baking!

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Ingredients (and Why They Matter)

Dry Ingredients:

3 cups all-purpose flour

Provides the structure and base for the pound cake’s dense but tender crumb.

1 teaspoon baking powder

Gives the cake just enough lift without making it fluffy. Pound cake should be rich and moist.

½ teaspoon salt

Balances the sweetness and enhances the flavor profile.

Wet Ingredients:

1 cup (2 sticks) unsalted butter, softened

Adds richness, flavor, and that classic dense pound cake texture.

2 cups granulated sugar

Sweetens the cake and aids in creating a moist, velvety texture.

4 large eggs, room temperature

Act as binders while contributing to the cake’s richness.

1 cup sour cream

Adds moisture, a subtle tang, and tenderness. It’s a game changer.

1 teaspoon vanilla extract

Deepens the flavor with warm, aromatic notes.

Add-Ins:

2 cups fresh or frozen blueberries

The star ingredient! Juicy, sweet, and slightly tart — these berries burst beautifully during baking.

1 tablespoon flour (for tossing the blueberries)

Helps prevent blueberries from sinking to the bottom of the pan.

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Step-by-Step Instructions

1. Prep the Pan & Oven

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan generously to prevent sticking and ensure easy release.

2. Cream Butter & Sugar

In a large mixing bowl, beat butter and sugar together using a hand or stand mixer until the mixture is light and fluffy — about 3-5 minutes. This step ensures air is incorporated for a smooth texture.

3. Add Eggs

Add eggs one at a time, beating well after each addition. This helps maintain the emulsification and guarantees even mixing.

4. Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the leavening is evenly distributed.

5. Alternate Mixing Wet & Dry

Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Start and end with the dry ingredients. Mix until just combined — avoid overmixing to keep the cake tender.

6. Fold in Vanilla & Blueberries

Add vanilla extract. Then, toss blueberries in 1 tablespoon of flour to coat (this keeps them suspended in the batter) and gently fold them into the batter using a spatula.

7. Bake to Perfection

Pour the batter evenly into your prepared bundt pan. Smooth the top.

Bake for 1 hour and 10–20 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool and Release

Allow the cake to cool in the pan for 15–20 minutes before inverting onto a wire rack to cool completely.

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Why This Recipe Is Loved

Incredible Texture: Moist, dense, and buttery — everything a pound cake should be.

Flavor Explosion: The combination of vanilla and blueberry is timeless.

No Fancy Tools: Simple ingredients, basic mixing — no complicated steps.

Crowd-Pleaser: Perfect for holidays, potlucks, or casual Sunday mornings.

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Pro Tips for Pound Cake Success

Use room temperature ingredients to ensure smooth blending.

Don’t skip the sour cream — it’s essential for moisture and richness.

Avoid overbaking — start checking at 1 hour and 10 minutes.

If using frozen blueberries, do not thaw; add them straight to the batter.

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Serving Suggestions

With a Lemon Glaze: Whisk together 1 cup powdered sugar + 2 tablespoons lemon juice for a bright finishing drizzle.

Topped with Whipped Cream: Adds airy contrast to the dense cake.

Alongside Vanilla Ice Cream: Perfect warm-and-cold dessert combo.

Paired with Coffee or Earl Grey Tea: For an elegant brunch or tea-time treat.

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Final Thoughts: Why You Should Make This Today

This Blueberry Pound Cake is the kind of recipe that becomes a family tradition — timeless, comforting, and ridiculously good. You don’t need to be an expert baker to get bakery-level results. With just a few pantry staples and a bundt pan, you’re on your way to one of the most delicious, foolproof cakes you’ll ever bake.

Simple. Stunning

. Satisfying. Bookmark this recipe now — because once you try it, there’s no going back. It’s everything a homemade cake should be — and more.