Blueberry Pound Cake Recipe
This Blueberry Pound Cake is a buttery cake with a golden exterior and soft, moist crumb bursting with fresh blueberries.
Prep Time10 minutes mins
Cook Time1 hour hr 5 minutes mins
Course: Dessert
Cuisine: American
Keyword: blueberry pound cake
Servings: 10
- 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).
If you’d like to drizzle the cake with a vanilla glaze, whisk together:
- 1 cup confectioners’ sugar
- 1/4 tsp pure vanilla extract
Calories: 381kcal | Carbohydrates: 45g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 356mg | Potassium: 74mg | Fiber: 1g | Sugar: 29g | Vitamin A: 620IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg