Inside this blueberry pound cake is the most buttery, tender cake that's studded with jammy pockets of blueberries. The top is frosted with creamy vanilla icing. While the blueberry 'flowers' are optional, let's be honest - they are too sweet to skip!
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You will fall in love with the tender yet sturdy base of this incredible sour cream pound cake, but it's the blueberries that bake up into jammy pockets throughout that will keep you coming back to this recipe again and again.
What's great about this recipe is that you can make this blueberry pound cake recipe all year long. It uses frozen blueberries that burst with flavor after baking.
There are plenty of lemon blueberry pound cakes, but not this one. Vanilla all the way! This classic vanilla pound cake got an upgrade with the help of some sour cream and a smattering of creamy icing to the support juicy, sweet blueberries.
To me, the texture is text-book perfection. It is not so moist that it's oily or squishy. Instead, the crumb is soft and tender. It will remain fresh for several days at room temperature.
Try icing the cake with Blueberry Buttercream!
How Do you Keep Blueberries From Sinking into a Cake
First, toss the blueberries in a tablespoon of flour. Instead of folding them in, layer the batter and blueberries into the pan - a layer of batter, and sprinkle of blueberries, and so on.
Poke the last layer of blueberries down into the batter to partially submerge.
This was inspired by my raspberry lemon loaf. I love the bits of fruit layered within the pound cake. A thick whipped vanilla frosting replaces the pink lemon glaze.
Ingredients
This classic cake in made with mostly pantry staples and common baking items like eggs, milk, and butter. A few key ingredients turn it into a moist and flavorful blueberry pound cake loaf.
Pantry:
All-purpose flour, baking powder, baking soda, kosher salt, granulated sugar, powdered sugar, vanilla extract
Fridge:
Large eggs, milk, unsalted butter
Extras:
Sour Cream - replacing some of the milk with sour cream adds extra fat and acidity for a more moist and tender cake.
Frozen Blueberries - no need to use fresh, as frozen blueberries work just as well in this recipe. Scatter them into the cake pan while still frozen to keep from bleeding into the batter.
See recipe card for quantities.
Tools and Equipment
- Electric mixer (hand or stand)
- Standard loaf pan
- Offset spatula
- Piping bag and petal tip (for decoration)
- General kitchen utensils (spatula, measuring spoons, etc)
Instructions
Pound cake uses the creaming method to ensure its fluffy and tender crumb.
Begin by mixing together softened butter and granulated sugar for 2 to 3 minutes until light and fluffy.
Add the eggs, one at a time, allowing each to mix into the batter.
Alternate adding in the flour and milk/sour cream for a smooth batter.
When done, the batter will be smooth and thick. Do not over-mix.
Hint: instead of stirring the blueberries into the batter, scatter them into the pan in layers. This helps with more even distribution without bleeding into the batter and keeps them from sinking.
Substitutions
Sour Cream - you may substitute equal parts buttermilk or full-fat Greek yogurt with similar results.
For those with dietary restrictions, try this Vegan Blueberry Pound Cake.
Variations
Lemon - if you love the classic lemon blueberry combo, then massage the zest of one large lemon into the granulated sugar before starting the recipe. Use lemon juice instead of milk in the frosting.
Streusel - skip the frosting and add your favorite nut or oat streusel to the top before baking.
Double Blueberry - Use this Blueberry Buttercream to ice the cake.
Storage
Store the cake at room temperature for up to 3 days. Loosely cover with plastic wrap or tent with foil.
Freeze the unfrosted loaf by wrapping in plastic and piping in a zip-top bag. Freeze up to 3 months. Thaw the cake overnight in the refrigerator.
Buttercream Flower Decoration
I don't know about you, but the whimsical buttercream flowers on top of this cake total make it for me. They are completely optional, but if you want to give it a go, here is what to do:
- Tint about ½ cup of the frosting purple or the color of your choice.
- Next, fit a small petal (#102, #103, or #104) into the tip of a piping bag then fill with the purple frosting.
- To create a petal, hold the piping bag straight down on top of the frosted cake. Make sure the that wide end of the piping tip is pointing away from you.
- Give a little squeeze to start the flow of frosting, then release and slighting pull toward the narrow end. The narrow end of the petal will be the center of the flower.
- Keep repositioning the piping bag to create four more petals to form a flower.
- Lastly, finish with a blueberry center.
Blueberry Pound Cake Recipe FAQs
First, toss the blueberries in a tablespoon of flour. Instead of folding them in, layer the batter and blueberries into the pan - a layer of batter, and sprinkle of blueberries, and so on. Poke the last layer of blueberries down into the batter to partially submerge.
Yes! Fill muffin liners ⅔ of the way up and bake for 17 to 20 minutes. Add the batter, then sprinkle on the blueberries, poking them down to partially submerge.
Yes. Be sure not to fill the pan too high (about ¾ of the way full). Use leftover batter to make muffins (see above).
Sure! Skip the blueberries and proceed. Check for doneness at 60 minutes.
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Recipe
Blueberry Pound Cake
Ingredients
For the Blueberry Pound Cake
- 2 ¼ cup all-purpose flour
- 1 tea baking powder
- ½ tea baking soda
- ½ tea kosher salt
- 1 ⅓ cup granulated sugar
- ¾ cup unsalted butter softened
- 3 large eggs
- ½ cup sour cream
- ¼ cup milk
- 1 ¼ cups blueberries fresh or frozen (do not thaw)
For the Vanilla Frosting
- 6 tbl unsalted butter softened
- 1 ½ to 2 cups powdered sugar
- 1 tbl heavy cream or milk
- ½ tea vanilla extract
Instructions
For the Blueberry Pound Cake
- Preheat the oven to 350°F. Grease and flour or line a 9X4.5-inch loaf pan (or equivalent). Set aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer (hand or stand), cream together the butter and granulated sugar by mixing until light and fluffy, 2 to 3 minutes.
- Add in the vanilla and eggs, one at a time, allowing each to blend into the batter before adding the next.
- Stop the mixer and add in half of the dry ingredients. Mix on low until just combined. Add the sour cream and milk then mix until smooth.
- Add all but one tablespoon of the remaining dry ingredients and mix on low speed until just combined. Use a rubber spatula to fold the batter together until smooth.
- Toss the blueberries with the remaining tablespoons of dry ingredients.
- Scoop about ⅓ of the batter into the pan and spread. Sprinkle on about ⅓ of the blueberry. Repeat with the remaining batter and berries, poking down the berries on top to slightly submerge.
- Bake for 60 to 70 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Cool the cake on a wire rack.
For the Vanilla Frosting
- Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy, 1 minute.
- Turn the mixer off and add the powdered sugar, cream, and vanilla. Begin mixing on low speed until the ingredients come together - scraping the bowl occasionally.
- Turn up the speed and mix at medium-high speed for 2 minutes until light and creamy.
- See notes for decoration.
Notes
- Tint about ½ cup of the frosting purple or the color of your choice.
- Fit a small petal (#102, #103, or #104) into the tip of a piping bag then fill purple frosting.
- To create a petal, hold the piping bag straight down on top of the frosted cake. make sure the that wide end of the piping tip is pointing away from you.
- Give a little squeeze to start the flow of frosting, then release and slighting pull toward the narrow end. The narrow end of the petal will be the center of the flower.
- Keep reposistioning the piping bag to create four more petals to form a flower.
- Finish with a blueberry center.
Sara
The little flowers on top are just so cute! GREAT recipe.
Ry Carter
This cake is so good. I brought leftovers to the school and everyone loved it.
B Worthington
Perfect texture and great flavors! I loved it
Janine Cousins
My kids love blueberries and they ate this right up!