This Blueberry Pound Cake is so delicious and full blueberries. It is super soft and moist and topped with a vanilla glaze. This pound cake has the most amazing texture and a family favorite.
This blueberry pound cake is incredibly delicious. It is full of blueberries and complemented with lemon zest, that really brightens up the flavor. It is topped with a beautiful vanilla glaze and decorated with fresh blueberries. This blueberry pound cake recipe is so easy and that the most soft and moist texture. This delicious buttery cake has a perfectly golden brown crust and full of blueberry flavor.
For more easy recipe, try Chocolate Sour Cream Pound Cake, Banana Sponge Cake and Nutella Loaf Cake.
WHY THIS RECIPE WORKS
- Blueberry Pound Cake: This pound cake is super soft and delicious, and is full of blueberries
- Vanilla glaze: The pound cake is topped with a simple vanilla glaze.
- Simple decoration: This cake is decorated with the fresh blueberries, making for a no-fuss kinda of cake.
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Lemon zest: The lemon zest gives a bright flavor to the pound cake and really complements the blueberries.
- Butter: Let the butter come to room temperature before using it.
- Eggs: Let the eggs come to room temperature before baking.
- Sour cream: Sour cream makes for a a super soft and tender cake. Measure out the sour cream and let it come to room temperature.
- Blueberries: I recommend using frozen blueberries for the cake and to decorate with fresh blueberries.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Blueberry Pound Cake. This recipe needs a stand mixer with a paddle attachment, or a hand mixer. You will need 21,5 x 11,5 cm /8,5x4,5 inch loaf pan lined with parchment paper.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 160ºC/ 320ºF conventional oven. Prepare a 21,5 x 11,5 cm /8,5x4,5 inch loaf pan lined with parchment paper.
STEP 1: Add the granulated sugar to a bowl and add half the zest of a lemon. Message the sugar and lemon zest together. Add the butter to the granulated sugar and using a stand mixer, with a paddle attachment, or a hand mixer, mix it together on high speed for 3 minutes.
STEP 2: Now add the eggs one at a time into the mixture and on medium speed mix it in until combined.
STEP 3: Continue by adding ½ of the dry ingredients and on low speed. Then add the sour cream, oil and vanilla extract and mix it in. Then add the other half of the flour mixture and give it a final mix until just combined. Scape down the sides of the bowl with a rubber spatula to make sure all the ingredients have been incorporated.
STEP 4: Toss the frozen blueberries in flour and add them to the cake batter. Using a rubber spatula gently fold them in.
STEP 5: Pour batter into the prepared pan. Take a butter knife and insert it into the top of the batter in the loaf pan and run it a straight line down the middle of the batter. Bake it for 1 hour and 25-30 minutes. Let the cake cool on a wire rack.
STEP 6: When the cake is fully cooled down, make the glaze. Mix all the ingredients together and pour it over the pound cake. Optionally, decorate it with fresh blueberries.
TIP: Use a serrated knife to cut perfect slices.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
I recommend using a cake tester. Once the time has passed, per the recipe, insert the cake tester in the center of the cake and once it comes out clean, with no cake batter on it, then it's done.
Yes, make the cake as instructed and store it in an airtight container or covered by plastic wrap.
Yes, you can replace it 1:1 with Greek yogurt.
Store the blueberry pound cake on the kitchen counter in an airtight container or covered by plastic wrap. It's best enjoyed within a 2-3 days.
Other Easy Cake Recipes To Try
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Blueberry Pound Cake
BLUEBERRY POUND CAKE
- 180 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 250 g granulated sugar
- Zest of ½ lemon
- 85 g butter room temperature
- 3 eggs room temperature
- 65 g oil room temperature
- 1 teaspoon vanilla extract
- 150 g sour cream 18% room temperature
- 150 g frozen blueberries + 1 teaspoon flour for coasting the blueberries
- 200 g powdered sugar
- 4-5 teaspoon water
- ½ teaspoon vanilla extract
- ½ teaspoon sour cream to thicken the glaze, optional
- Fresh blueberries for decoration
BLUEBERRY POUND CAKE
- Preheat the oven at 160ºC/320ºF conventional oven and prepare a loaf pan with parchment paper.
- Sift together the all-purpose flour, baking powder and salt and set it aside.180 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt
- Add the granulated sugar to a bowl and add half the zest of a lemon. Message the sugar and lemon zest together to release the oils of the lemon zest.250 g granulated sugar, Zest of ½ lemon
- Add the butter to the granulated sugar and using a stand mixer, with a paddle attachment, or a hand mixer, mix it together on high speed for 3 minutes.85 g butter
- Scrape down the sides of the bowl and add the eggs one at a time into the mixture and on medium speed mix it in until combined.3 eggs
- Continue by adding ½ of the flour mixture and on low speed. Then add the sour cream, oil and vanilla extract and mix it in. Then add the other half of the flour mixture and give it a final mix until just combined. Scape down the sides of the bowl with a spatula to make sure all the ingredients have been incorporated.65 g oil, 1 teaspoon vanilla extract, 150 g sour cream 18%
- Toss the frozen blueberries in flour and add them to the cake batter. Using a rubber spatula gently fold them in.150 g frozen blueberries + 1 teaspoon flour
- Pour the cake batter into the prepared loaf pan. Take a butter knife and insert it into the top of the batter in the loaf pan and run it a straight line down the middle of the batter. Bake it for 1 hour and 25-30 minutes.
- Let the cake cool on a cooling rack. After 10 min, gently remove the cake from the cake tin and let it cool down completely.
- Mix all the ingredients together and pour it over the pound cake. Optionally, decorate it with fresh blueberries.200 g powdered sugar, 4-5 teaspoon water, ½ teaspoon vanilla extract, ½ teaspoon sour cream, Fresh blueberries for decoration
Hello, do you use salted or unsalted butter?
Hi. I use salted as Danish butter is not overly salted. But you can use either 🙂
This is the best pound cake I’ve ever had! The texture of it is absolutely amazing! I highly recommend to try it