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 on 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!

I'm using a food processor here to create lemon sugar - this is going to give so much lemon flavor! The rest of the wet ingredients are added to the food processor before folding in the dry ingredients.

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!

Fresh Blueberries and Lemons

• Baking Powder: this is going to give us that rise, make sure your baking powder hasn't expired!
• 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!

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.

Stop Blueberries From Sinking

First, I make sure to toss them in some flour. Then, I try to only use smaller blueberries, leaving the larger ones to decorate the top of the glaze! Smaller blueberries are less likely to sink.

Then, to really make sure they don't all sink, I pour about ¼ of the batter into the prepared loaf pan before I stir in the blueberries. This will give you a buffer of batter!

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