Blueberry Pound Cake: A Moist and Buttery Delight
Blueberry pound cake is the perfect combination of rich, buttery texture and sweet, bursting blueberries in every bite. This moist and decadent loaf offers a delightful balance of flavors, making it a favorite for breakfast, dessert, or an afternoon treat. With its golden crust and tender crumb, it pairs beautifully with a hot cup of coffee or tea.
There’s something undeniably comforting about homemade blueberry pound cake. The aroma of vanilla and butter fills the kitchen as it bakes, promising a warm and inviting treat. The blueberries provide a pop of freshness, adding a juicy contrast to the dense and velvety cake, making every bite an indulgence.
Quick Recipe Highlights
- Flavor Profile: A rich, buttery base with the natural sweetness and slight tartness of fresh blueberries.
- Texture: Moist and dense with a tender crumb and juicy bursts of fresh berries creating a delightful bite.
- Aroma: Warm notes of butter, vanilla, and fresh-baked cake with fruity hints of blueberries.
- Visual Appeal: A beautifully golden crust with purple-streaked interiors from the plump blueberries.
- Skill Level Needed: Basic baking experience required, with simple mixing and folding techniques.
- Special Equipment: A standard loaf pan, hand or stand mixer, and a spatula for gentle ingredient folding.
Why You’ll Love This Recipe
This homemade blueberry pound cake is not just delicious but also incredibly simple to make. With basic pantry ingredients and fresh blueberries, it comes together effortlessly in just over an hour.
The moist texture and buttery flavor make it an instant crowd-pleaser. Whether served as a cozy breakfast treat or an elegant dessert for guests, this cake shines in any setting.
Unlike store-bought pound cakes that can be overly sweet or dry, this blueberry pound cake has the ideal balance of sugar and moisture. The fresh berries make it lighter and more refreshing while still indulging your sweet tooth.
Another reason to love this recipe is its versatility. You can adapt it with seasonal fruit, drizzle it with glaze, or even enjoy it plain with butter. Every variation offers a delightful new experience.
Lastly, this recipe is also freezer-friendly, making it easy to prepare in advance. Whether you make it ahead for brunch or grab a slice as an on-the-go snack, it’s a convenient option for any baking enthusiast.
Common Mistakes to Avoid
- Overmixing the batter: This can lead to a dense and tough cake instead of a soft and tender crumb.
- Using too many blueberries: Adding too many can cause excess moisture and create an overly soft texture.
- Not tossing blueberries in flour: This step helps prevent them from sinking to the bottom of the cake.
- Baking at the wrong temperature: A too-high temperature can cause the edges to burn while leaving the inside undercooked.
- Skipping room-temperature ingredients: Cold butter and eggs can lead to an uneven batter and affect the final texture.
- Overbaking: Checking with a toothpick after the recommended time helps prevent dry cake.
- Using a cold pan: A preheated or warm pan may alter how the cake rises and bakes evenly.
- Not allowing the cake to cool completely: Slicing too soon can lead to a crumbly texture and spoil the presentation.
The Recipe
Blueberry Pound Cake
Serves: 10
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Kitchen Equipment Needed
- Loaf pan (9×5 inch)
- Mixing bowls
- Hand or stand mixer
- Spatula
- Measuring cups and spoons
- Toothpick or cake tester
Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a bowl, combine flour, baking powder, and salt. Stir to mix evenly.
- In a separate large bowl, beat butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients, alternating with milk, and mix until just combined.
- Stir in vanilla extract.
- Toss blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Recipe Notes
- For a citrus twist, add lemon zest to the batter.
- Can be stored in an airtight container at room temperature for up to 3 days.
- Freeze slices individually for an easy grab-and-go treat.
