A simple soft and moist blueberry pound cake bursting with fresh blueberries in every bite. It is topped with a sweet vanilla glaze and more fresh blueberries to create a delicious treat that will impress everyone!
Why you'll love it
This pound cake is tender, soft, and full of complex flavor thanks to the combination of cream cheese and sour cream. It doesn't dry out or get overly dense as a brick like your traditional pound cakes. The bursts of blueberries add a welcome jammy contrast in the cake.
- It's a soft and moist buttery cake, unlike your traditional heavy and dense pound cakes
- Juicy blueberries add a delicious fruity seasonal twist everyone will love
- Great with a scoop of vanilla ice cream
Key ingredient overview
These are some of the key ingredients you'll need and why. You can find the full list of ingredients and measurements in the recipe card below.
- Cream cheese - Using full-fat brick cream cheese is the secret to moist and tender pound cake
- Sour cream - This also adds moisture, tenderness, and a slight tang that complements the blueberries
- Blueberries - Ripe, sweet blueberries work the best here, but you can also use frozen unthawed blueberries
- Cake flour - Pound cake is typically very dense and can be almost like a brick. This cake is dense, yes, but by using cake flour, it lessens how heavy and dense the cake feels so it is not brick-like
Substitutions
- Berries - You can use frozen blueberries (I love the frozen wild blueberries) if you do not have fresh berries or any of your other favorite berries like blackberries.
- Yogurt - If you do not have sour cream, plain Greek yogurt is an excellent substitution
- All-purpose flour - If you do not have cake flour use all-purpose flour. For every cup of flours, substitute a tablespoon of the flour with cornstarch
⭐Note! You can generally use gluten-free baking mix at a 1 to 1 ratio, if you need to make this gluten-free.
Instructions
The steps to making this pound cake is very similar to most cake recipes, which means it is a very simple process for most bakers.
- Preheat your oven to 325F. Grease and flour your 9x5 inch loaf pan. Alternatively, you can line the pan with parchment paper.
- Add the butter, sour cream, cream cheese, and vanilla extract to the bowl of a stand mixer and beat on medium-high using the paddle attachment until well-combined, smooth, and creamy.
- Scrape the bottom and sides of the bowl and then add in the eggs. Beat well on medium-high speed until fully combined.
- Mix together the dry ingredients into a separate bowl. Add the blueberries and a tablespoon of flour together into a small bowl.
- Slowly add the dry ingredients to your wet ingredients and mix on low speed just until there are no streaks of flour.
- Scrape the bottom and sides of the bowl once more and them gently fold in the blueberries.
- Pour the batter into your prepared pan and bake until golden brown. About 40 - 45 minutes, or until the top is golden brown or a toothpick inserted into the center of the cake comes out with a few moist crumbs clinging to it.
- Let the cake cool on a wire rack before topping with your icing..
⭐Note! If you find the top of the cake is browning too fast before the cake is finished baking, you can cover the top with aluminum foil
Amanda's expert tips
The most important way to ensure you get the best results is to make sure you are correctly measuring your ingredients, particularly the all-purpose flour. You should fluff up the flour and then spoon it into your measuring cup then sweep of the excess. If you want to make sure you get consistent results, you can convert the recipe to metric and use a kitchen scale.
Take the time to let your ingredients come to room temperature. It helps everything to emulsify and come together into a smooth, irresistible batter.
Slowly mix the flour mixture into the wet ingredients and only mix just until there are no streaks of flour. This helps to ensure you get a tender crumb and not dense or heavy.
Don't skip on tossing the blueberries in flour. It helps the blueberries to stay suspended in the batter without sinking to the bottom.
If the top of the cake begins to brown before the cake is fully finished baking, cover the top loosely with aluminum foil.
Wait for the cake to cool on a cooling rack until it is as close to room temperature as possible, this is so the icing doesn't melt completely when you pour it over the cake.
Variations
There are a few ways you can make small changes to your pound cake to enhance it or switch it up to your own personal tastes
- Lemon zest - Incorporating the zest of a lemon and a tablespoon or two of lemon juice in the cake batter and in the icing will add a nice brightness and complexity and creating a luscious blueberry lemon pound cake
- Cream cheese glaze - A tablespoon or two of full-fat cream cheese in the glaze can add tanginess and give a delicious cheesecake-vibe
- Streusel - Sprinkle my buttery streusel topping over the batter for a sweet, crunchy top layer. You can flavor the streusel topping with cinnamon, lemon zest, or just vanilla extract.
Equipment
I prefer to make my cakes using a stand mixer, however, a hand mixer paired with a large bowl will also work.
The best baking pan is a light - colored metal pan because it will heat the cake through evenly without overbrowning. I recommend this baking pan. You can also use a loaf-shaped bundt pan.
Storage
Store the blueberry pound cake in an airtight container. without the fresh blueberries on top. It should last for up to three days like this. You can store the plain cake in the freezer wrapped in plastic wrap and stored in an airtight container. It should last for a month.
FAQ
Yes, absolutely. Any berry would work in this recipe! If you decide to use larger fruit like strawberries, dice them to about the same size as blueberries.
Yes! You can use frozen berries. Do not thaw them prior to using them.
Yes, you can double the recipe. It works in a classic Bundt pan when you double the recipe, or make two loaf pound cakes. If you use a larger Bundt pan, keep in mind it will take longer for the cake to bake.
Recipe Card
Blueberry Pound Cake
Ingredients
- ¾ cup unsalted butter room temperature
- 4 oz full fat brick cream cheese room temperature
- 1 ¼ cups granulated sugar
- 3 tablespoons full fat sour cream room temperature
- 2 teaspoons vanilla extract
- 3 large eggs room temperature room temperature
- 1 ½ cups cake flour
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- 1 ¼ cups blueberries tossed in all-purpose flour
Powdered Sugar Glaze
- ¾ cup powdered sugar
- 1 tablespoon milk or heavy cream room temperature
- 1 tablespoon melted butter
- ¼ teaspoon vanilla extract
- small pinch of salt
Instructions
- Preheat your oven to 325F. Grease and flour your 9x5 inch loaf pan. Alternatively, you can line the pan with parchment paper.
- Add the butter, sour cream, cream cheese, and vanilla extract to the bowl of a stand mixer and beat on medium-high using the paddle attachment until well-combined, smooth, and creamy.
- Scrape the bottom and sides of the bowl and then add in the eggs. Beat well on medium-high speed until fully combined.
- Mix together the dry ingredients into a separate bowl. Add the blueberries and a tablespoon of flour together into a small bowl.
- Slowly add the dry ingredients to your wet ingredients and mix on low speed just until there are no streaks of flour.
- Scrape the bottom and sides of the bowl once more and them gently fold in the blueberries.
- Pour the batter into your prepared pan and bake until golden brown. About 40 - 45 minutes, or until the top is golden brown or a toothpick inserted into the center of the cake comes out with a few moist crumbs clinging to it.
- Make the icing while the cake cools. Mix everything together in a small bowl until smooth
- Let the cake cool on a wire rack before topping with your icing and finished with fresh blueberries, if desires
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