This Blueberry Pound Cake is a tender buttery cake with a golden exterior and soft, moist interior. Within its fluffy crumb, you’ll find bursts of fresh blueberries.
The cake’s flavor combines the richness of butter, the classic sweetness of a pound cake, and the subtle hint of vanilla, all punctuated by the sweet, tart notes of blueberries. It’s versatile, too – sublime on its own, but also pairs wonderfully with a dollop of ice cream or whipped cream, a drizzle of vanilla glaze or a dusting of powdered sugar.
Why You’re Going to Love this Blueberry Pound Cake Recipe
Prepare to fall in love with a pound cake that defies expectations – this tender Blueberry Pound Cake. Here’s why this recipe is going to rock your baking world:
- Guaranteed Moistness: This isn’t your run-of-the-mill dry, crumbly pound cake. Oh no, this is a cake that promises a moist, tender crumb in every single slice, thanks to the dream team of butter, cream cheese, and our secret ingredient – oil. It’s a trio that ensures this cake retains its moistness for days (though we doubt it’ll last that long!).
- Blueberries that behave: Ever had a blueberry recipe where all the blueberries sink to the bottom? Not here! This recipe comes with tips to ensure even distribution of blueberries throughout the cake, providing you with perfect pops of fruity flavor in each bite.
- Easy and foolproof: This recipe takes the guesswork out of baking. It’s simple, straightforward, and delivers consistently wow-worthy results, making it ideal for both novice bakers and seasoned cake maestros.
This Blueberry Pound Cake is a game-changer. It’s everything you love about traditional pound cake – buttery, dense, rich – but with a soft, moist crumb that lasts and blueberries that stay put.
Gather your Blueberry Pound Cake Ingredients
Before we dive into the baking process, let’s understand what we’re working with. Here’s a little role call of the star ingredients and their functions in our delightful blueberry pound cake:
- Butter: Our fat provider, it gives this pound cake its wonderfully moist texture and rich, luxurious taste. Either salted or unsalted butter will be fine.
- Cream Cheese: This brings a velvety, slightly tangy touch to the batter, enhancing its richness and moisture. It also contains emulsifiers that help keep the pound cake moist and tender.
- Oil: A secret ingredient that adds moisture and helps to keep the cake soft after the cake cools (oil is liquid at room temperature, unlike butter which resolidifies in the cake’s crumb).
- Sugar: Where we get our sweetness from. But sugar is more than just a sweet talker; it also helps lock in moisture and makes our cake brown beautifully.
- Large eggs: These are the glue holding our cake together. They also provide lift, giving us a satisfyingly soft pound cake texture.
- Vanilla Extract: The quiet background singer that enhances all the other flavors. Without a couple of teaspoons vanilla extract, our cake would be much less interesting.
- Flour: Basic all-purpose flour provides the structural backbone of our cake.
- Baking Powder: Our leavening agent that ensures our pound cake rises nicely in the oven.
- Salt: It’s like the conductor of our flavor orchestra, making all the other ingredients sing together harmoniously.
- Blueberries: The stars of the show, their sweet-tart flavor and beautiful color make our pound cake pop!
How to Make Soft, Fluffy Blueberry Pound Cake: Step-by-Step Directions
Let’s make our blueberry pound cake masterpiece:
- Preheat and Prep: This is essential for ensuring an even bake. And remember, lining the pan with parchment paper is the secret to easy cake extraction.
- Beat butter, cream cheese, and oil: Here, we’re whipping up a fluffy, creamy base that forms the structure for our cake.
- Add sugar: It’s time to sweeten the deal. Beating sugar in ensures a smooth batter and better incorporation. Be sure to take breaks to scrape down sides of the bowl as you mix.
- Incorporate eggs, one at a time: This prevents the batter from curdling and ensures a smooth, uniform texture.
- Beat in Vanilla Extract: This stage infuses our batter with a delicate, comforting aroma.
- Whisk dry ingredients and add to wet mixture: Mixing these separately before combining ensures an even distribution of our leavening agents.
- Fold in blueberries: A gentle touch is key here to avoid squashing the berries and ending up with a purple batter (unless that’s your thing, of course!).
- Spoon batter into loaf pan: Pour it in, and prepare for baking!
- Bake the cake: Be patient, the magic is happening. Checking the internal temperature will ensure your cake is perfectly cooked and moist.
- Cool it on a wire rack before slicing for best, tidy slides.
Grab these Tools
Here are the essentials you’ll need to make this delicious blueberry pound cake:
- A Loaf Pan: For that classic pound cake shape.
- Parchment Paper: To ensure a stick-free cake release.
- Stand Mixer with paddle attachment: or handheld electric mixer and a large bowl to whip your ingredients into shape.
- Mixing Bowls: One for dry ingredients, one for wet.
- Whisk and Rubber Spatula: For incorporating ingredients without overmixing.
- Thermometer: To check for doneness without the guesswork.
How to Serve it
This blueberry pound cake shines all on its own, but for an added touch of flair, try these:
- Icing Drizzle: Whisk together some confectioner’s sugar and lemon juice for a zingy glaze.
- With Cream: A dollop of lightly whipped cream or a scoop of vanilla ice cream works wonders.
- Fresh Berries: A handful of fresh blueberries on top for a vibrant, fresh finish.
Make Ahead and Storage Tips
- Make Ahead: This cake tastes even better the next day as the flavors meld together, making it the perfect make-ahead treat.
- Storage: Keep it wrapped in plastic wrap or in an airtight container at room temperature. It will stay moist and fresh for 3-4 days.
- Freezing: If you want to keep it longer, this cake freezes beautifully. Just wrap it tightly and freeze. When ready to eat, thaw it overnight at room temperature. You’ll have a delicious homemade treat on hand whenever you want!
How do you keep blueberries from sinking in a pound cake?
- Dust the Blueberries in Flour: Before folding the blueberries into the batter, toss them in a tablespoon or two of flour from the recipe. I like to measure my flour into a bowl then remove one tablespoon and use it to sprinkle directly onto the blueberries in a separate bowl. Toss to coat the blueberries in the flour. This helps to absorb surface moisture (especially on frozen blueberries) and suspend the blueberries better in the batter.
- Use Fresh Blueberries: Opt for fresh blueberries when possible. Frozen berries release more liquid during baking due to the freezing process breaking down cell walls. This additional moisture can thin the batter out before the starch sets and I find it leads to more sinking. If you’re using frozen berries, one way to mitigate the release of excess juice is to add them to your batter straight from the freezer without thawing.
- If using frozen blueberries, choose the small ones labelled as “Wild Blueberries”. The other varieties are high-bush blueberries and are much larger. The bigger frozen blueberries will cause cold pockets and uneven baking in the batter (which makes them more likely to sink).
- Layer Your Batter: Scoop a layer of batter into the cake pan BEFORE you mix in the blueberries. Stir the blueberries into the remaining batter, and finish filling the cake pan. This really helps ensure that the blueberries stay throughout the cake.
- Check Your Baking Powder: If your baking powder is old, it might not be aerating your batter as much as it should be, making it harder for the blueberries to stay suspended.
Yes, there is a difference between the two. Pound cake is a type of cake that traditionally contains a pound of each of its main ingredients: flour, butter, eggs, and sugar. On the other hand, Bundt cake is a type of cake that is baked in a Bundt pan and can be made with various ingredients and flavors.
To keep your pound cake moist, store it in an airtight container at room temperature. You can also brush the cake with a simple syrup to add moisture.
If a pound cake falls after you take it out of the oven, it may be due to underbaking or overmixing the batter.
Proper storage is crucial to keep your cake fresh and moist. Here are some simple tips to ensure your cake doesn’t dry out:
Cool Completely: Before you store the cake, ensure it’s cooled completely. Storing a warm cake can cause condensation, leading to a soggy cake or even mold.
Airtight Container: Once cooled, store your cake in an airtight container. This will prevent air from getting to the cake, which can dry it out.
Plastic Wrap: If you don’t have a suitable airtight container, wrap the cake tightly in plastic wrap. If you’ve cut the cake, press the plastic wrap directly onto the cut sides to seal in moisture.
Avoid the Fridge: While it might seem like a good idea to store cake in the fridge, the cold air can actually make your cake dry out faster. It’s better to store your cake at room temperature unless it has a perishable filling or frosting.
Freeze for Longer Storage: If you don’t plan on eating the cake within a few days, freezing is a great option. Wrap the cake tightly in plastic wrap, then a layer of aluminum foil to protect against freezer burn. When ready to eat, thaw it at room temperature while still wrapped, to avoid condensation on the cake itself.
- Room temperature ingredients are key: Make sure your butter, cream cheese, and sour cream are at room temperature before you start. This will ensure that they cream together properly and create a smooth batter.
- Coat your blueberries in flour: This will help prevent them from sinking to the bottom of the cake while it bakes. It’s a simple step that makes a big difference.
- Don’t overmix: Once you’ve added the flour mixture to the wet ingredients, mix just until everything is combined. Overmixing can lead to a tough, dry cake.
- Check the internal temperature: While the cake should be golden brown on top and spring back when lightly pressed, the most reliable way to tell if it’s done is to check the internal temperature. Use a meat thermometer to ensure that the cake has reached 190ºF.
Variations and Substitutions
Why not mix things up a bit? Even the most dedicated blueberry pound cake fans might appreciate a little variety. Here are some tasty twists and tempting trades you might consider:
- Blueberry Lemon Pound Cake: Infuse a little zesty flair into your pound cake by adding the grated lemon zest to the batter. You can then use the juice to make a lemon glaze (just swap in a couple of tablespoons of lemon juice in place of some of the cream in the glaze recipe in the note section).
- Berry Swap: Blueberries, we love you, but let’s give other berries a chance. Try swapping in raspberries or blackberries for a different, yet equally delicious, fruit vibe (and if you love blackberries, don’t miss this Blackberry Cobbler).
- Chocoholic Choice: Toss in a handful of mini chocolate chips for a touch of chocolatey decadence. Blueberries and chocolate? It’s a match made in pound cake heaven!
- Cream Cheese Frosting: Yes, our pound cake is plenty moist, but why not gild the lily with a dollop of cream cheese frosting? It adds a tangy, creamy counterpoint that makes each bite even more irresistible. Use half the frosting recipe from this Moist Carrot Cake with Cream Cheese Frosting recipe.
Other Blueberry Recipes You’ll Love
If you’re as mad about blueberries as we are, you’re in luck! Here are some other delightful blueberry recipes from Foodess.com that you simply must try:
- Blueberry Sour Cream Muffins: Start your day with a burst of brightness! These Lemon Blueberry Sour Cream Muffins combine the zesty freshness of lemon with the sweetness of blueberries in a fluffy, moist muffin. It’s the perfect pick-me-up breakfast or snack.
- Blueberry Bran Muffins: Don’t let the bran throw you; these Moist Blueberry Bran Muffins are sweet, soft and delicious.
- Blueberry Pudding Cake: This self-saucing Blueberry Pudding Cake is like blueberry pie and cake had a baby. So yummy.
- Frozen Yogurt Bark: Kids and adults alike adore this quick, healthy Frozen Yogurt Bark. Top it with blueberries or whatever other fruit you like.
Blueberry Pound Cake Recipe
- ⅔ cup butter
- ½ cup cream cheese
- 2 tbsp oil
- 1 ⅛ cups sugar
- 3 eggs
- 2 tsp vanilla extract
- 1 ½ cups flour
- 2 tsp baking powder
- ½ tsp salt
- 1 ¼ cup blueberries fresh or frozen
- Preheat oven to 350ºF. Prepare a loaf pan by lining with parchment paper.
- Add butter, cream cheese and oil to bowl of a standing mixer fitted with the paddle attachment. Beat on medium-high speed until very light and fluffy, about 3 minutes.
- Add sugar and beat another 2 minutes. Reduce speed to medium low and beat in eggs one at a time, scraping down sides of bowl between additions. Beat in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder powder and salt. With mixer speed on low, gradually add the flour mixture to the butter mixture. Beat just until combined.
- Spoon a layer of this batter into prepared loaf pan.
- Fold blueberries into remaining batter, and add to the layer of bare batter at the bottom (this prevents the blueberries from sinking).
- Bake for 50-65 minutes or until top springs back when lightly pressed. (The most reliable way to tell if it’s done is to check the internal temperature – a cake will be set at 190ºF and won’t lose moisture).
- 1 cup confectioners’ sugar
- 4-6 tbsp whipping cream
- 1/4 tsp pure vanilla extract
- pinch of fine sea salt
Last Updated on September 2, 2023 by Jennifer Pallian BSc, RD