Mouthwatering Blueberry Pound Cake Recipe

Welcome food lovers, I am excited to share my latest recipe for Blueberry Pound Cake. If you’re looking for a delicious dessert that will leave your taste buds wanting more, then look no further than this moist and fruity cake.

The beauty of this recipe is that it’s simple and easy to make, yet it always looks and tastes impressive. The combination of juicy blueberries and tangy lemon creates a flavor that is perfectly balanced, making it a great choice for a summer evening treat.

Moreover, the pound cake is loved around the world because of its dense and buttery texture. Because it can be customized to your liking with nuts, fruits, and other unique flavors, there’s no end to the possibilities.

So why not try this recipe? It’s bound to be a crowd-pleaser!

Why You’ll Love This Recipe

Blueberry Pound Cake
Blueberry Pound Cake

Eager to indulge in a heavenly dessert that pairs the irresistible sweetness of blueberries with the rich and moist texture of pound cake? Look no further than this lemon blueberry pound cake recipe that I am about to share with you. Trust me; this recipe will have everyone asking for seconds.

What makes this particular blueberry pound cake unique is its combination of sweet and tangy flavors, which gives it an incredible depth of flavor. The addition of lemon juice, grated lemon zest, and lemon low-fat yogurt makes this cake taste not only exquisite but also refreshing. This dessert is perfect for warmer days, where the citrusy aroma is guaranteed to awaken your senses and satisfy those cravings.

Additionally, the fresh blueberries added to the cake batter create juicy pockets of sweetness throughout each slice. With every bite, you’ll enjoy a burst of tangy and sweet flavors that simply melt in your mouth. Not to mention a clean, fresh sensation afterward that will leave you feeling delighted and craving more.

If you’re worried about indulging in too much sugar, don’t fret because this recipe replaces some butter with light cream cheese and uses less granulated sugar than traditional cakes. Hence, making it a healthier option without sacrificing any flavor.

Lastly, since it’s easy to make in advance or store leftovers at room temperature or in the refrigerator and still maintain its moisture, this blueberry pound cake recipe is ideal for potlucks, gatherings, or just for yourself as a tasty snack throughout the week.

Therefore, whether you’re looking for something moist and comforting to enjoy with your favorite warm beverage or need an impressive dessert to serve at your next event, this blueberry pound cake recipe is a must-try.

Ingredient List

 Satisfy your sweet tooth with a slice of this Blueberry Pound Cake
Satisfy your sweet tooth with a slice of this Blueberry Pound Cake

Here are the ingredients you’ll need to make the perfect blueberry pound cake:

Dry Ingredients:

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients:

  • 2 sticks unsalted butter, softened at room temperature
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 tablespoon grated lemon zest
  • 2 teaspoons vanilla extract
  • 1 cup lemon low-fat yogurt
  • 1 tablespoon fresh lemon juice

Blueberry Mixture:

  • 2 cups fresh blueberries

Cream Cheese Glaze:

  • 4 oz light cream cheese, softened at room temperature
  • 3 tablespoons unsalted butter, softened at room temperature
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • 1½ cups powdered sugar, divided (1 cup for glaze and ½ cup for topping)

The Recipe How-To

 Bursting with juicy blueberries in every bite
Bursting with juicy blueberries in every bite

Now, it is time to jump into the most interesting part of this article! In this section, I will guide you step-by-step on how to make the best Blueberry Pound Cake you have ever tasted. Get ready to experience a perfect balance between sweetness and tanginess from the blueberries and lemony flavor.


Before you start mixing ingredients, make sure that you have all of them in your pantry.

  • 2 sticks of unsalted butter at room temperature (1 cup)
  • 3 cups of all-purpose flour, divided
  • 1 teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon of salt
  • 2 cups of granulated sugar
  • 6 large eggs, at room temperature
  • 1 tablespoon of grated lemon zest
  • 2 tablespoons of fresh lemon juice
  • 1 teaspoon of vanilla extract
  • ½ cup of sour cream, at room temperature
  • 3 cups of fresh blueberries


  1. Preheat your oven to 350°F (175°C). Grease a 12-cup bundt pan with cooking spray or butter.

  2. In a medium bowl, whisk together 2¾ cups of the flour, baking powder, baking soda, and salt.

  3. With an electric mixer on medium speed, beat the butter and cream cheese in a large bowl until smooth.

  4. Add in granulated sugar until light and fluffy. Beat in eggs, one at a time followed by the grated lemon zest and juice plus vanilla extract.

  5. Reduce speed to low and gradually add flour mixture followed by sour cream alternating once per portion ending with flour mixture.

  6. Toss fresh blueberries in remaining ¼ cup flour before gently stirring them into the batter using a spatula.

  7. Pour cake batter into bundt pan and bake for approximately 60-70 minutes or until a toothpick comes out with a few moist blueberry crumbs attached.

  8. Allow cake to cool in the pan for 10 minutes before inverting onto wire rack to cool.


Don’t overmix the batter when adding flour and fresh blueberries, otherwise your cake could turn out tough. It’s important to stay within the recommended mixing time, neither more nor less.

Congratulations! You have successfully made a delicious Blueberry Pound Cake! Let’s proceed to the next section of this article and find out some helpful tips for making it even better.

Substitutions and Variations

 Experience the perfect blend of sweet and tangy flavors
Experience the perfect blend of sweet and tangy flavors

One of the best things about baking is how customizable it can be. Once you get a good basic recipe down, you can adjust it to your liking and create something truly unique. This blueberry pound cake recipe is no exception! Here are some substitutions and variations you can make:

– Lemon Blueberry Pound Cake: If you want to blend two flavors that go together like peanut butter and jelly, try making this cake with lemon zest or juice. Simply swap out the vanilla extract for fresh lemon juice or zest and enjoy a slightly tangy spin on this classic cake.

– Cream Cheese Blueberry Pound Cake: For those who love cream cheese, swap the light cream cheese in the recipe for regular cream cheese. This will give your cake a tangy flavor and velvety texture.

– Gluten-Free Blueberry Pound Cake: To make this recipe gluten-free, substitute wheat flour with almond flour or any other gluten-free flour mix of your choice. You can also add xanthan gum to help bind it all together.

– Vegan Blueberry Pound Cake: Replace butter, eggs, and cream cheese with vegan alternatives such as applesauce, mashed bananas, flaxseed meal, nut milk, or vegan cream cheese. However, since this recipe relies heavily on dairy products, it might be challenging to create a perfect vegan pound cake.

– Fruit Substitutions: Experiment with different fruit options like raspberries or blackberries instead of blueberries to change up the flavor profile of this classic cake.

Overall, feel free to get creative with your ingredients and remember that experimentation is key when baking. Just be sure to keep track of the substitutions so you know what works well for future reference!

Serving and Pairing

 Elevate your dessert game with this classic British cake
Elevate your dessert game with this classic British cake

The Blueberry Pound Cake is a fantastic treat to serve for any occasion. It has the perfect amount of sweetness from the blueberries and the granulated sugar, making it a great dessert or snack at any time of day. Once you have baked this beautiful cake, you can serve it as is or add some extra flair with a dollop of whipped cream and a sprinkle of fresh blueberries.

The Blueberry Pound Cake can be paired with many different beverages, depending on your preference. For the ultimate pairing experience, I recommend serving this cake with a hot cup of coffee or tea. The warmth of these drinks will complement the coolness of the cake while also bringing out its flavor.

For those who prefer cold beverages, an iced tea or lemonade will pair perfectly with this dessert. The tartness of lemon juice in these drinks provides a tangy contrast to the sweetness in the cake that will make your taste buds dance.

If you are looking for something stronger to pair with your cake, try serving it alongside a glass of port wine or sherry. The richness of these wines will complement the texture and taste of the cake, creating a decadent experience.

No matter how you choose to serve and pair your Blueberry Pound Cake, it is sure to be a delight that everyone will enjoy.

Make-Ahead, Storing and Reheating

 Indulge in the rich and buttery taste
Indulge in the rich and buttery taste

Blueberry Pound Cake Recipe

Once you’ve made this delectable blueberry pound cake, there are a few things to note in terms of preserving it for future enjoyment.

Make-Ahead: This blueberry pound cake is perfect for making ahead of time, as it can keep for several days when stored properly. To prepare in advance, make the cake and allow it to cool completely. Once cooled, wrap the cake tightly in plastic wrap and place it in an airtight container. Store the container in the refrigerator for up to three days or freeze it for up to one month.

Storing: When storing this blueberry pound cake, you’ll want to ensure that it stays moist and fresh. Store covered at room temperature for up to 2 days or store in the refrigerator wrapped in plastic wrap and covered with aluminum foil for up to a week.

Reheating: To reheat the cold cake, simply slice off a portion and microwave on high for 10-15 seconds until warm. The microwave will help revive the moistness of the pound cake. Remember not to reheat too much as it can dry out the pound cake.

Pro-Tip: Adding fresh blueberries on top of each slice will enhance its flavor, especially when they have been picked from the bushes nearby your house. Add whipped cream or powdered sugar brushed over them after garnishing with fresh blueberries which will provide an extra burst of sweetness.

Now that you know how to make, store and reheat this delicious blueberry pound cake recipe, you can be sure that every slice will be just as fresh and tasty as the first!

Tips for Perfect Results

 Impress your guests with a beautifully baked cake
Impress your guests with a beautifully baked cake

One of the essential parts of ensuring perfect results for this blueberry pound cake recipe is to measure all ingredients accurately. The slightest change in ingredient measurements can cause a significant difference in the final product. Therefore, make sure to use measuring cups and spoons rather than guesstimating the measurements.

Another critical element for success is to bring all ingredients (except for cold ones like butter and cream cheese) to room temperature before mixing them. By bringing them to room temperature, it allows them to mix evenly and ensures that the cake will bake uniformly.

When baking a pound cake, it is crucial not to overmix the batter. Overmixing can cause the gluten in the flour to develop, ultimately producing a tough and dense cake. So, mix only until no lumps remain and then stop mixing.

Add lemon zest or lemon juice to give this blueberry pound cake recipe a burst of citrus flavor. You can either mix lemon zest into the batter or add a tablespoon or two of lemon juice with the blueberries when folding them into the batter.

To prevent your fresh blueberries from sinking into the bottom of your pound cake while it’s baking, toss them lightly with some flour before mixing them into your batter. The flour coating helps to keep them suspended throughout your cake instead of sinking to the bottom.

Finally, after baking your blueberry pound cake, let cool completely before cutting it. Slicing too soon after baking may cause the cake to fall apart and potentially ruin its appearance. Also, be sure to use a sharp chef’s knife when cutting so that you achieve lovely even slices.

By following these tips, you will be able to make an outstanding moist blueberry cream cheese pound cake that your friends and family will love.


Now that you’ve got the hang of making this delicious Blueberry Pound Cake recipe, you may have some questions about the ingredients and substitutions that can be used or how to fix some common issues. Fear not, here in the FAQ section, I’ve answered some of the most frequent inquiries to make sure your baking experience goes as smoothly as possible. So let’s dive in and find out all you need to know!

What’s the difference between bundt cake and pound cake?

Many people wonder about the variations between pound cakes and bundt cakes. While any type of cake can be transformed into a bundt cake simply by using a bundt pan, the distinction lies in the ingredients and texture. Historically, pound cakes were created to be solid and rich, using a pound of butter, sugar, eggs, and flour in each recipe.

Why is pound cake so dry?

When the cake turns out to be dry, it could be a result of over-baking or if insufficient butter or sugar is added. Another possibility to keep in mind is if too much flour was added. To remedy this, reducing the oven temperature or taking the cake out sooner are options to consider.

Bottom Line


Congratulations, fellow bakers! You have now mastered the art of making the perfect blueberry pound cake. From its moist and fluffy texture to its sweet and tangy flavor, this dessert is sure to impress any crowd. This recipe is perfect for any occasion – from a family dinner to a special celebration. The combination of blueberry and lemon creates a unique and refreshing taste, making it a popular choice for summertime gatherings.

But don’t just take my word for it. Try this recipe out for yourself and see how it stacks up against other pound cake recipes. I guarantee that you will not be disappointed with the results.

Remember, practice makes perfect. Don’t be afraid to experiment with different substitutions and variations to make this recipe truly your own. Share your creations with others and spread the love of homemade baked goods.

So go forth, my baking friends, and continue to wow your taste buds with the best blueberry pound cake recipe around. Happy baking!

Blueberry Pound Cake

Blueberry Pound Cake Recipe

Pleasant pound cake recipe from The Complete Cooking Light Cookbook. Very nice with a cup of coffee or tea.
Course Dessert
Cuisine American
Keyword < 4 Hours, Berries, Brunch, Dessert, For Large Groups, Fruit, Oven, Weeknight
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Servings 1 10inch cake
Calories 290kcal


  • 2 cups granulated sugar
  • 1/3 cup butter or 1/3 cup margarine, softened
  • 1/2 cup light cream cheese, softened (Neufchatel)
  • 3 large eggs
  • 1 large egg white
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour, divided
  • 2 cups blueberries, fresh or frozen
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (8 ounce) carton lemon low fat yogurt
  • cooking spray
  • 1/2 cup sifted powdered sugar
  • 4 teaspoons lemon juice


  • Preheat oven to 350 degrees F.
  • Beat granulated sugar, butter, and cream cheese at medium speed of a mixer until well blended (about 5 minutes).
  • Add eggs and egg white, 1 at a time, beating well after each addition.
  • Beat in vanilla.
  • Lightly spoon flour into dry measuring cups, and level with a knife.
  • Combine 2 tablespoons of flour with blueberries in a small bowl; toss to coat.
  • Combine remaining flour, baking powder, baking soda, and salt.
  • Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
  • Fold in blueberries.
  • Pour batter into a 10-inch tube pan (angel food cake pan) coated with cooking spray.
  • Sharply tap pan once on counter to remove air bubbles.
  • Bake at 350 degrees F for 1 hour and 15 minutes, or until a wooden pick inserted in center comes out clean.
  • Cool cake in pan 10 minutes on a wire rack; remove cake from sides of pan.
  • Cool 15 additional minutes on wire rack; remove cake from bottom of pan.
  • Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake.
  • Cut into slices using a serrated knife.


Serving: 110g | Calories: 290kcal | Carbohydrates: 52.6g | Protein: 5.3g | Fat: 6.8g | Saturated Fat: 3.8g | Cholesterol: 50.9mg | Sodium: 218.2mg | Fiber: 1.1g | Sugar: 33.6g

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