Blueberry Pound Cake
A moist and flavorful blueberry pound cake featuring fresh blueberries folded into a rich, buttery batter. Its tender crumb and burst of berry goodness make it perfect for breakfast, brunch, or dessert, appealing to fruit lovers and those craving a comforting homemade treat.
Ingredients
Instructions
- Preheat oven to 325°F (160°C).
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Sift together 2 cups of flour, salt, and baking powder.
- Gradually add the sifted dry ingredients to the creamed mixture, stirring thoroughly.
- Dredge blueberries in the remaining flour.
- Gently fold the blueberries into the batter.
- Pour the batter into a greased and sugared tube pan.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a tablespoon of lemon zest. If you don't have fresh blueberries, frozen ones can be used, but reduce baking time slightly. For a fun twist, try adding a teaspoon of almond extract along with the vanilla. Ensure all ingredients are at room temperature for better mixing.
Serving Suggestions
Slice and serve the Blueberry Pound Cake plain or with a dollop of whipped cream for a delightful treat. It pairs beautifully with a cup of tea or coffee. For added indulgence, drizzle a light lemon glaze over the top. This cake also complements a serving of Quick Cottage Cheese Fruit Salad for a refreshing contrast.
Storage & Reheating
Store leftover Blueberry Pound Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 3 months. To enjoy, thaw at room temperature or reheat gently in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Pound Cake contains roughly 526 calories, with 3g protein, 58g carbohydrates, and 2g fat. It is an excellent source of vitamin C (44% of the Daily Value), dietary fiber (25% of the Daily Value), and calcium (24% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2243mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use another type of fruit instead of blueberries?
Yes, you can substitute blueberries with raspberries or chopped strawberries. Just keep in mind that different fruits may alter the baking time slightly and could add more moisture to the batter.
What can I do if my cake is too dense?
If your Blueberry Pound Cake turns out dense, ensure you haven't overmixed the batter after adding the flour. Also, check that your baking powder is fresh, as expired leavening agents can lead to denser cakes.
Is it possible to make this recipe gluten-free?
Absolutely! You can substitute all-purpose flour with a gluten-free baking blend. Make sure it contains xanthan gum or add a teaspoon to help with the cake's structure.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).