The Best Blueberry Pound Cake

This is the best blueberry pound cake, it's loaded up with fresh blueberries and drizzled with a simple lemon glaze. This is a classic loaf cake that is buttery, soft and so moist. Plus, you only need 10 simple ingredients to make this pound cake!

I am always up for a pound cake! These classic and simple cakes are perfect for potlucks, celebrations, gatherings and bake sales. Last year I made my cranberry lemon bread and blackberry bread, so I thought it would be fun to make a summer version of it with juicy blueberries!

Based off the same recipe, this blueberry pound cake is made with simple pantry ingredients and bursting with blueberry flavor. This is such an easy recipe, you are going to love this delicious blueberry pound cake!

If you love baking with fresh blueberries, you have to try my bakery style blueberry muffins, lemon blueberry cookies, blueberry lemon coffee cake and blueberry oatmeal muffins!

Jump to:

• Why you'll love this blueberry pound cake!
• Ingredients Needed
• Substitutions & Variations
• Step by Step Instructions
• Expert Tips & Tricks
• Recipe FAQs
• Storage
• Try these recipes next!
• Recipe

Why you'll love this blueberry pound cake!

• Simple ingredients - this recipe uses simple ingredients that I'm sure you already have at home, nothing fancy here.
• A secret trick - I'm using a food processor here to create lemon sugar - this is going to give so much lemon flavor! I first saw this over on food52 and thought it was an amazing idea! The rest of the wet ingredients are added to the food processor before folding in the dry ingredients.
• A thick batter - because this loaf cake batter is quite thick, you don't have to worry about all of the blueberries sinking to the bottom. Plus, I've got a few tips on how to make sure that really doesn't happen!

Ingredients Needed

• Flour: I've only tested this recipe with all purpose flour, known as plain flour in the UK.
• Baking Powder: this is going to give us that rise, make sure your baking powder hasn't expired!
• Butter: I always use unsalted butter in my recipes to control the salt.
• Blueberries: it's best to make this recipe during blueberry season, when fresh blueberries are bursting with flavor! Try to use small blueberries if you can, they're less likely to sink in the batter.
• Lemon: we're going to add a little bit of zing and brightness to the pound cake by adding some lemon zest and lemon juice.
• Sour Cream: I love adding sour cream to loaf cakes to make them extra moist and light!

Substitutions & Variations

• Use wild blueberries instead of regular blueberries.
• Swap out sour cream for full fat natural yogurt.
• Use almond extract instead of vanilla extract.

Step by Step Instructions

Step 1: Grease an 8.5x4.5 inch loaf pan with butter or baking spray and line with parchment paper. Wash and pat dry the blueberries. Toss with a tablespoon of flour in a small bowl and set aside.

Step 2: In a large mixing bowl, whisk the flour with the salt and baking powder.

Step 3: Pour the white sugar into your food processor with the lemon zest. Process for about 20 seconds. The sugar should turn a very pale oil - this is the lemon oils being released giving us lemon sugar!

Step 4: Add in the sour cream, eggs, melted butter, lemon juice and vanilla extract. Process again for 20-30 seconds.

Step 5: Pour the wet ingredients into the dry and mix with a rubber spatula until there are no more streaks of flour. Gently stir in the blueberries.

Step 6: Pour into the prepared pan. Bake in an oven preheated to 340°Fahrenheit/170°Celsius for 80-90 minutes. Let cool in the pan for 30 minutes before removing to a wire rack to cool completely.

Expert Tips & Tricks

• Weighing your ingredients - I always recommend using a weighing scale when baking as it is the most accurate way to bake! It is so easy to add too much flour, leading to a dry loaf cake.
• Fluff and Sprinkle Flour - if you aren't weighing your ingredients and are using measuring cups, then use the fluff and sprinkle method to measure your flour. Go to this link here to find out how to do that. It's important to have the right amount of flour in this recipe as we don't want a dry loaf.
• Don't overmix the batter - as soon as there are no more streaks of flour you should stop mixing the batter. Overmixing can lead to a tough and stodgy pound cake.
• Perfect slices - use a serrated knife to get perfect slices of cake! I recommend wiping the knife with a paper towel after every slice to get a clean slice.
• Use the right pan - I'm using an 8.5x4.5" loaf pan from USA pans. If you use a 9x5 inch loaf pan please note that it will need less time in the oven and won't be as tall.

Recipe FAQs

Storage

Keep the blueberry pound cake in an airtight container or tightly wrapped with plastic wrap at room temperature for up to 3 days. To freeze, place cooled slices in a freezer bag or ziploc bag and freeze for up to 2 months. Let thaw before enjoying.

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