Blueberry Pound Cake Recipe

3 Min Read

Indulge in the luscious flavors of summer with our delectable Blueberry Pound Cake recipe.

Bursting with juicy blueberries and boasting a moist, tender crumb, this cake is the epitome of sweet satisfaction.


Whether served as a delightful dessert or enjoyed with a cup of tea, this Blueberry Pound Cake is sure to tantalize your taste buds and leave you craving for more.

Let’s dive into the recipe and bring a taste of summer to your kitchen.



  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries (or frozen, thawed and drained)


1. Preheat Oven and Prepare Pan:

Preheat your oven to 350°F (175°C).

Grease and flour a 9×5-inch loaf pan, ensuring all sides are well coated. Set aside.


2. Mix Dry Ingredients:

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

Set aside.


3. Cream Butter and Sugar:

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using a hand mixer or stand mixer.

4. Add Eggs and Flavorings:

Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.


5. Alternate Dry and Wet Ingredients:

Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream, beginning and ending with the dry ingredients.

Mix until just combined, being careful not to overmix.


6. Fold in Blueberries:

Gently fold the fresh blueberries into the batter until evenly distributed.

Be careful not to overmix, as this can cause the blueberries to burst and discolor the batter.


7. Transfer to Pan:

  • Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.

8. Bake:

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

9. Cool and Serve:

Allow the Blueberry Pound Cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.


Serve slices of the cake slightly warm or at room temperature, and enjoy!

10. Storage:

Store any leftover Blueberry Pound Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer freshness.


Share This Article
Leave a comment