“A soft and moist classic pound cake loaded with fresh blueberries and drizzled with a vanilla butter glaze! Like eating a blueberry muffin in pound cake form!”

Watch me make this blueberry pound cake from start to finish!

Is it blueberry season yet??? I’m so pumped about this gardening season because I am ready, honey!! I promise I’m not going to become one of those people who ALWAYS talk about their gardens, LOL, but my blueberry bushes are sprouting, and I’m dreaming of all the things I’m going to make! Blueberry muffins cookies, blueberry brownies, lemon blueberry cake, blueberry biscuits…..BRING IT!!!

I’ve got something else to add to the blueberry recipe line up! This blueberry pound cake went down this week and I couldn’t wait to share it with y’all.

fresh blueberry pound cake recipe

Have you ever made blueberry pound cake? It’s been so long since I made one. I pulled this beauty out of the oven at 6 pm, and by 9 pm, it was halfway gone! A fresh pound cake is never safe around here!

We plated this cake with a scoop of vanilla ice cream, and the rest was history! It was like eating a hot blueberry muffin in cake form.

Let’s get into this blueberry pound cake!

What I love about this blueberry pound cake

There are so many things to love about this blueberry pound cake recipe because of its delicious flavor. One is that it is loaded with fresh blueberries—a whopping three cups! I get sad when a cake is made with blueberries, and there are barely any blueberries inside.

The texture of this cake is incredible! It is so tender and moist, with a nice golden crust and a delicious vanilla butter glaze. Like all pound cake, this blueberry pound cake gets even better the next day! 

blueberry pound cake

Fresh or frozen blueberries

I’ve only made this pound cake with fresh, ripe blueberries, so I really can’t vouch for the frozen kind. Usually, fresh and frozen blueberries are interchangeable in cake recipes, so it could be worth a try. 

If you using frozen blueberries, I’d probably let them thaw and then pat them dry. You don’t want to introduce too much liquid in a pound cake recipe, or it can become a bit soggy in texture. 

To prevent the blueberries from sinking to the bottom, we will give them a light coating of flour. This will help them stay suspended in the batter while it’s baking. The result is a pound cake sprinkled with blueberries with each slice.

How to Make A Blueberry Pound Cake

INGREDIENTS (the full recipe is at the bottom of this post)

CAKE

  • blueberries, washed and completely air-dried
  • all-purpose flour
  • baking powder
  • salt
  • unsalted butter, room temperature
  • granulated sugar
  • large eggs, room temperature
  • vanilla extract
  • almond extract
  • whole milk

GLAZE

  • Powdered sugar
  • unsalted butter, melted
  • whole milk
  • vanilla extract
  • salt

INSTRUCTIONS (full recipe at the bottom of post)

  1. Preheat the oven to 325 F. Grease a 10 or 12-cup bundt cake pan (see note) with a thin layer of shortening, getting all the crevices (I use butter-flavored shortening for this. It gives the crust a nice golden crunch and buttery flavor), and then very lightly coat it with flour. Set aside. (If making a loaf cake , use two 9.5-inch loaf pans.) Set aside.
  2. Place the washed and dried blueberries into a medium bowl (be sure to remove any stems) and toss with flour. Set aside.
  3. Add flour, baking powder, and salt to a large bowl. Whisk together well to combine the dry ingredients. Set aside.
  4. In another large bowl, cream the butter until fluffy and creamy with an electric mixer or stand mixer.
  5. Gradually add sugar while mixing at low speed. Mix for about 3 minutes until creamed and combined. (set a timer to ensure you’re mixing long enough but not overdoing it).
  6. Mix in the eggs one at a time, just until combined. Keep the mixer on low speed.
  7. Gradually mix the flour mixture into wet ingredients alternating with milk. Mix until the flour is completely combined and the batter is fluffy. (Keep the mixer on low speed. Be sure to scrape down the sides of the bowl regularly.)
  8. Stir in the vanilla extract and almond extract.
  9. Very gently fold in the blueberries. (leave any excess flour in the bowl)
  10. Spoon pound cake batter evenly into the prepared bundt pan. Shake and tap the pan on the counter to even out the batter and release any air pockets. (You can smooth the top with a spatula if desired.)
  11. Place on the middle rack and bake for 1 hour and 20-30 minutes (check on it at the 70-minute mark) or until a cake tester or toothpick inserted into the pound cake comes out clean. (Ovens vary, and you may need to add or subtract a few more minutes to the total time.) To be on the safe side, I peel up a piece of the cake to ensure it’s done. Since this is the bottom of the cake, nobody will see it.
  12. Place the pan on a cooling rack until the pan is cool enough to touch but still warm.
  13. Run a knife along the edges, and gently push the cake away from the pan’s side to ensure it isn’t sticking before you flip it over. (You can also carefully trim off that top crust to make the cake sit flatter if desired.)
  14. Carefully remove the cake from the pan, and place it on a wire rack to cool completely.
  15. Once cooled, mix the glaze ingredients together and drizzle on the glaze. (You can add more milk to make the glaze thinner if needed)
  16. Once the glaze has hardened, slice the cake and serve. *Remember, pound cake is one of those desserts that gets even better the next day.

Tips for making the BEST blueberry pound cake

  • Grease and flour the pan. Cakes loaded with blueberries are prone to stick to the pan. Be sure to light grease the ENTIRE inside of the bundt pan or loaf pans (getting all the crevices) with butter-flavored shortening and then coat with a light layer of flour.
  • Use the sweetest, ripest blueberries. Since you’ll be getting blueberries with every bite, make sure that they are sweet! Unripe blueberries are firm and bitter and don’t make for a good blueberry pound cake.
easy blueberry pound cake recipe

Common questions

Can I add a lemon glaze? Sure! Blueberries and lemons play well together, so. The lemon glaze would taste fantastic. For this recipe, try replacing some of the milk with lemon juice and/or adding a bit of lemon extract and lemon zest.

Can I add different berries? Yes, you can try raspberries or blackberries for a different twist!

Can you add sour cream or Greek yogurt? Sour cream or yogurt is not needed for this recipe. With just regular whole milk, it’ll be plenty moist and dense.

Can I turn this recipe into a lemon blueberry pound cake? Yes, you can add lemon juice, zest, and extract to the batter to create a lemon-flavored pound cake.

blueberry pound cake recipe

How to store Blueberry Pound Cake

Store this pound cake in an airtight container on the counter for up to three days or in the fridge for 5-7 days. To freeze, slice it and wrap the slices in plastic wrap and then in aluminum foil. Place in an airtight container and freeze. When ready to eat, let the slices thaw out on the counter.

Looking for more pound cake recipes? Check out these out!

fresh blueberry pound cake recipe

Get the Recipe: Fresh Blueberry Pound Cake

5 from 4 ratings
A soft and moist classic pound cake loaded with fresh blueberries and drizzled with a vanilla butter glaze! Like eating a blueberry muffin in pound cake form!
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Servings: 12 people
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Ingredients
 

  • 3 cups fresh blueberries (washed, air-dried)
  • ¼ cup all-purpose flour

BATTER

  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ cups unsalted butter (3 sticks)
  • 3 cups granulated sugar
  • 5 eggs (room temperature)
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon almond extract
  • 1 cup whole milk

GLAZE

  • 1 cup powdered sugar
  • 3 tablespoons unsalted butter (melted)
  • 2 tablespoons whole milk
  • ¼ teaspoon vanilla extract
  • 1 pinch salt

Instructions
 

  • Preheat the oven to 325 F. Grease a 10 or 12-cup bundt cake pan (see note) with a thin layer of shortening, getting all the crevices (I use butter-flavored shortening for this. It gives the crust a nice golden crunch and buttery flavor), and then very lightly coat it with flour. Set aside. (If making a loaf cake, use two 9.5-inch loaf pans.) Set aside.
  • Place the blueberries into a medium bowl (be sure to remove any stems) and toss with flour. Set aside.
    3 cups fresh blueberries (washed, air-dried), ¼ cup all-purpose flour
  • To make the cake, add flour, baking powder, and salt to a large bowl. Whisk together well to combine the dry ingredients. Set aside.
    3 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt
  • In another large bowl, cream the butter until fluffy and creamy with an electric mixer or stand mixer.
    1½ cups unsalted butter (3 sticks)
  • Gradually add sugar while mixing at low speed. Mix for about 3 minutes until creamed and combined. (set a timer to ensure you're mixing long enough but not overdoing it).
    3 cups granulated sugar
  • Mix in the eggs one at a time, just until combined. Keep the mixer on low speed.
    5 eggs (room temperature)
  • Gradually mix the flour mixture into wet ingredients alternating with milk. Mix until the flour is completely combined and the batter is fluffy. (Keep the mixer on low speed. Be sure to scrape down the sides of the bowl regularly.)
    1 cup whole milk
  • Stir in the vanilla extract and almond extract.
    1 tablespoon pure vanilla extract, ½ teaspoon almond extract
  • Very gently fold in the blueberries. (leave any excess flour in the bowl)
  • Spoon pound cake batter evenly into the prepared bundt pan. Shake and tap the pan on the counter to even out the batter and release any air pockets. (You can smooth the top with a spatula if desired.)
  • Place on the middle rack and bake for 1 hour and 20-30 minutes (check on it at the 70-minute mark) or until a cake tester or toothpick inserted into the pound cake comes out clean. (Ovens vary, and you may need to add or subtract a few more minutes to the total time.) To be on the safe side, I peel up a piece of the cake to ensure it's done. Since this is the bottom of the cake, nobody will see it.
  • Place the pan on a cooling rack until the pan is cool enough to touch but still warm.
  • Run a knife along the edges, and gently push the cake away from the pan's side to ensure it isn't sticking before you flip it over. (You can also carefully trim off that top crust to make the cake sit flatter if desired.)
  • Carefully remove the cake from the pan and place it on a wire rack to cool completely.
  • Once cooled, mix the glaze ingredients together and drizzle on the cake. (You can add more milk to make the glaze thinner if needed)
    1 cup powdered sugar, 3 tablespoons unsalted butter (melted), 2 tablespoons whole milk, ¼ teaspoon vanilla extract, 1 pinch salt
  • Once the glaze has hardened, slice the cake and serve. *Remember, pound cake is one of those desserts that gets even better the next day.

Video

Notes

Pan size: I use a 10-cup bundt pan. The cake will rise a bit over the edge of the pan. You can also use a 12-cup pan. Just be sure to check on it at the 1-hour mark and adjust the cooking time.
Cuisine: American, southern
Course: Dessert
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