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Blueberry Pound Cake


Moist, dense and chocked full of fresh berries. Serve as is or with vanilla ice cream or prepared whipped cream. Summer never tasted so good!

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  • 1 stick (1/2 cup) butter, softened
  • 2 cups sugar
  • 3 extra-large eggs, room temperature
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 cups fresh blueberries, rinsed and drained on paper towels
  • 1 cup whole milk


Adapted from


Step 1

Set butter and eggs out 25-30 minutes before beginning the cake.

Meanwhile, grease and flour a 10-inch tube cake pan; set aside. Preheat oven to 325 F.

In a large mixing bowl, whisk or sift together the flour, baking powder, and salt. Gently stir the blueberries into flour mixture. Set aside.

In another large mixing bowl, beat the butter and sugar with an electric mixer on medium speed until mixture is well combined, 4-5 minutes. Beat in eggs, one at a time, beating just until each one is incorporated. Using a spatula, stir the blueberry/flour mixture into the butter mixture until no flour is still visible. Gradually pour the milk around and through the batter, gently lifting and folding it in just until moistened throughout. Spoon batter in the prepared pan.

Bake for 1 to 1 1/4 hours or until the center tests done with a wooden toothpick.

Cool in pan on a wire rack for 15 minutes. Run a narrow blade metal knife or spatula around the edges of cake to loosen. Remove cake from pan; cool completely on the wire rack.


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