Blueberry Pound Cake is moist, delicate, and delicious. Topped with a light and buttery glaze, it has just the right amount of sweetness to enjoy with a cup of coffee for dessert — or even for breakfast!
Reasons to Make Blueberry Pound Cake
- It’s freezer friendly.
This blueberry dessert is very freezer friendly, and pound cake is an easy dessert to thaw and serve whenever you need it.
Cutting slices before freezing is a smart idea. It allows you to take out only as many pieces as you want. The rest stays in the freezer for later. This prevents you from having to thaw the whole loaf at once.
- Very little prep!
With just under 15 minutes of prep time, loaf cake recipes like this are an excellent option when you’re busy, but you want to serve a delicious homemade dessert.
- Easily incorporate other flavors.
Blueberries go great with so many other fruits! Add in raspberries, cherries, strawberries, plums, peaches, nectarines, or bananas for a fun mix and mash of flavors.
Ingredient Notes and Substitutions
- Blueberries – We use frozen blueberries in this recipe, however you can use fresh if you’d like.
By the way, if you have any extra berries, consider using them to make some homemade blueberry Pop Tarts!
- Flour – We use simple, accessible all-purpose flour. Light and airy cake flour also works, but be aware that it will lighten up the consistency of your loaf cake.
- Unsalted Butter – If using salted butter, omit the additional salt in this recipe.
- Milk – Any kind of milk works fine for the batter, but use whole milk for the butter glaze to get the thick, luscious, and silky texture we’re looking for.
- Powdered Sugar – If you want a truly thick glaze, use powdered rather than granulated sugar.
Blueberry Pound Cake Variations
- Make a lemon blueberry pound cake.
This is a very popular option for blueberry desserts, because of the complementary flavors of sour lemons and sweet berries.
To convert this blueberry cake recipe to make a lemon blueberry pound cake, simply add a tablespoon of lemon zest and 2 tablespoons of freshly squeezed juice.
- Add flavorings to the glaze.
You can use fruit juice or blended fruit, or your favorite flavoring extract like almond or orange for a more floral flavor.
Replace milk with the amount of extract or juice you’re using for a thick glaze featuring the flavors you want the most.
Blueberry Cake Recipe Tips
- Let the butter soften.
Allow the butter to sit for 30 minutes to an hour at room temperature to let it soften before using it. This will make for a light and airy cake. Don’t let it get too warm, though.
For it to properly blend together with the sugar, the temp of the butter should be between 60°F – 70°F.
- Avoid overmixing the batter.
Like with most baked goods, overmixing overworks the gluten in the flour, and too much of that gluten will result in an unpleasant consistency.
Luckily, this is easy to avoid. Once you add the dry ingredients, only mix until just combined.
- Make adjustments while baking as needed.
The top may begin to brown too quickly, for a few reasons. It depends on your oven, the exact ingredients you use for this blueberry cake recipe, and even the altitude you’re at.
If the top is browning too quickly, just cover the pan with foil until baking is complete.
Blueberry Pound Cake FAQ
In addition to overmixing the batter overbaking can leave the cake dry and crumbly. As soon as it a toothpick comes out clean with no wet batter, get it out of the oven!
Yes, — dense cakes (pound cakes, cheesecakes, and so on) tend to crack on top. This is normal and expected.
This is because the center takes a long time to bake through while the top finishes baking much sooner. And as the center continues to bake, it releases moisture that bursts through the top, causing the crack.
One surefire method of baking really soft yet dense pound cakes is the “cold oven” method.
With this technique, you do not preheat the oven and bake at a slightly lower temperature of 325ºF. This may take 20 to 30 minutes longer than when you preheat and bake at 350ºF.
Try it and see if you prefer the results!
Storing and Freezing
Our blueberry cake recipe is really leftover-friendly! The important part is storing in an airtight container to prevent the glaze from hardening and the dessert from drying out.
It can be refrigerated for up to a week, and frozen for a couple of months.
Blueberry Pound Cake
- 9×5-inch loaf pan
- Stand Mixer - OR
- electric hand mixer
- large mixing bowl
- small mixing bowl
- 8 ounces unsalted butter room temperature (8 oz = 1 cup or 2 sticks)
- 1 cup white sugar
- 4 large eggs room temperature
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ cup milk any kind
- 1 teaspoon vanilla extract or almond extract
- 2 cups frozen blueberries
- 1 cup confectioners sugar
- 1 tablespoon melted butter optional
- 2 tablespoons whole milk or more (for a thinner consistency)
- Preheat the oven to 350ºF. Lightly grease sides and bottom of loaf pan with butter or oil, or line with parchment paper. Set aside.
- In a large mixing bowl, use an electric mixer on medium-high speed to cream the butter until very light in color and texture. Use a spatula to scrape down the insides of the bowl as needed.
- Add the sugar to the bowl and continue mixing on medium-high for 2-3 minutes, until well combined. Add eggs, one at a time, fully incorporating one before adding the other. Continue mixing on medium speed until mixture is light and fluffy, scraping down the bowl as needed.
- In a small bowl, whisk together the flour, baking powder, and salt. With the mixer running on low speed, add 1/2 cup flour mixture and 1/4 cup milk to the mixing bowl at a time. When adding final 1/4 cup milk, also include vanilla or almond extract. Mix ingredients just until combined; avoid over mixing.
- Fold the frozen blueberries gently into the batter, then pour batter into the prepared loaf pan. Use an offset spatula or the back of a large spoon to smooth down the top of the batter.
- Place the pan on the center rack of the preheated oven. Bake at 350ºF for 60 minutes, until the top is springy and a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool in the pan for 5 minutes.
- Run a bread knife around the inside edges of the pan to loosen the cake. Turn the cake out onto a wire cooling rack to cool completely.
- If desired, drizzle glaze over the top of the cake, or serve topped with whipped cream, ice cream, or a dusting of confectioners sugar.
Butter Glaze (Optional)
- Add powdered sugar and melted butter to a small mixing bowl, and stir to combine using a silicone or wooden spoon. Pour in the milk and whisk well to combine.The glaze should be glossy and slightly thick, but still fluid. To reach a thinner consistency, add more milk, 1 teaspoon at a time. To thicken, add more powdered sugar.