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Blueberry Pound Cake:

3 cups (390 grams) all-purpose flour, divided

1 teaspoon (4 grams) baking powder

1/2 teaspoon (2 grams) kosher salt

2 cups (300 grams) fresh blueberries (one dry pint)

1 cup (225 grams) unsalted butter, at room temperature

1 3/4 cup (350 grams) granulated white sugar

4 large eggs (220 grams), at room temperature

1 1/2 teaspoons (6 grams) pure vanilla extract

Lemon Glaze: (Optional)

1 1/4 cups (150 grams) confectioners sugar (powdered or icing sugar), sifted

1/2 tablespoon (7 grams) melted butter

3 - 4 tablespoons (30 - 40 grams) freshly squeezed lemon juice

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Blueberry Pound Cake: Preheat your oven to 325 degrees F (165 degrees C) and place the oven rack in the center of the oven. Butter and flour (or spray with a non stick vegetable/flour spray) a 10 inch (25 cm) bundt pan.

In a separate bowl, whisk or sift 2 1/2 cups (325 grams) of the flour with the baking powder and salt.

Place the blueberries in a separate bowl and toss the berries with the remaining 1/2 cup (65 grams) of flour (this will help prevent the blueberries from sinking to the bottom of the pan during baking.)

In the bowl of your electric stand mixer, fitted with the paddle attachment, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and vanilla extract and continue to beat, on medium high speed, until light and fluffy (about 5 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed. Add the flour mixture and mix, on low speed, just until combined. Gently fold in the blueberries. Place the batter in the bundt pan, smoothing the top with the back of a spoon or offset spatula.

Bake in preheated oven for about 60 to 70 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Remove from oven and place on a wire rack to cool for about 15 minutes before removing from pan. Let cool completely.

Lemon Glaze: In a bowl, stir the sugar with the melted butter and lemon juice until smooth and of pouring consistency. Add more lemon juice or sugar if needed. Pour the glaze over the top of the cake, allowing it to drip down the sides. Let the glaze dry before covering. This cake can be covered and stored in the refrigerator for several days or it can be frozen.

Makes 1 - 10 inch (25 cm) cake.


When fresh blueberries are in season you must try this buttery rich Blueberry Pound Cake that is wonderfully dense and moist and full of juicy sweet blueberries. I like to cover the cake with a tangy lemon glaze which provides a nice citrus flavor plus it helps to balance both the sweetness and richness of the cake.

It is important when making pound cakes to have the butter and eggs at room temperature as this enables the maximum amount of air to be beaten into the batter. There is a tendency for the batter to curdle when adding the eggs but having the eggs at room temperature and adding each egg separately will help to prevent this. But don't worry if it does curdle as once the flour is added the batter will smooth out. The cake is baked in a bundt (tube) pan and if you are using a dark colored bundt pan, reduce the oven temperature to 300 degrees F (149 degrees C). The reason we do this is because a dark colored pan absorbs more of the energy coming from the oven walls so it becomes hotter and transmits heat faster than a light colored pan. Reducing the oven temperature slightly will help compensate for this.

Blueberries are rich in antioxidants, high in fiber, high in potassium, and low in sodium. You will need 1 dry pint (2 cups - 300 grams) of fresh blueberries for this cake. Because blueberries are often sold in plastic containers, check the underside of the container for any wet spots or staining. I usually open the container to make sure that the blueberries are firm, plump, and fragrant. Tossing the blueberries in a little flour helps to prevent them from falling to the bottom of the cake during baking.