Name: Blueberry Pound Cake
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 180 g all-purpose flour; 1/2 tsp baking powder; 1/2 tsp salt; 250 g granulated sugar; Zest of 1/2 lemon; 85 g butter, room temperature; 3 eggs, room temperature; 65 g oil, room temperature; 1 tsp vanilla extract; 150 g sour cream 18%, room temperature; 150 g frozen blueberries; 1 tsp flour, for coating blueberries; 200 g powdered sugar; 4-5 tsp water; 1/2 tsp vanilla extract, for glaze; 1/2 tsp sour cream, optional for glaze; Fresh blueberries, for decoration

Why You’ll Love Blueberry Pound Cake Recipe

This cake is buttery, moist, and full of blueberry flavor. The lemon zest adds freshness, while sour cream keeps the crumb soft and rich. It’s perfect for brunch, dessert, holidays, or a simple afternoon treat with coffee or tea.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

180 g all-purpose flour
½ tsp baking powder
½ tsp salt
250 g granulated sugar
Zest of ½ lemon
85 g butter, room temperature
3 eggs, room temperature
65 g oil, room temperature
1 tsp vanilla extract
150 g sour cream 18%, room temperature
150 g frozen blueberries
1 tsp flour, for coating the blueberries
200 g powdered sugar
4–5 tsp water
½ tsp vanilla extract
½ tsp sour cream, optional, to thicken the glaze
Fresh blueberries, for decoration

Directions

Preheat the oven to 160ºC/320ºF using a conventional oven. Line a loaf pan with parchment paper.

Sift the flour, baking powder, and salt together, then set aside.

Add the granulated sugar to a bowl with the lemon zest. Rub them together to release the lemon oils and flavor the sugar.

Add the room-temperature butter to the lemon sugar. Using a stand mixer with the paddle attachment or a hand mixer, beat on high speed for about 3 minutes.

Scrape down the sides of the bowl. Add the eggs one at a time, mixing on medium speed until each egg is combined.

Add half of the flour mixture and mix on low speed. Add the sour cream, oil, and vanilla extract, then mix until combined. Add the remaining flour mixture and mix just until incorporated.

Toss the frozen blueberries with 1 teaspoon of flour. Gently fold them into the batter using a rubber spatula.

Pour the batter into the prepared loaf pan. Run a butter knife in a straight line down the center of the batter. Bake for 1 hour and 25–30 minutes, or until the cake is fully baked.

Let the cake cool on a cooling rack for 10 minutes. Carefully remove it from the pan and allow it to cool completely.

For the glaze, mix the powdered sugar, water, vanilla extract, and optional sour cream until smooth. Pour over the cooled cake and decorate with fresh blueberries if desired.

Servings and timing

Servings: 16 slices
Prep time: 15 minutes
Bake time: 1 hour 25–30 minutes
Total time: about 1 hour 45 minutes

Variations

Use fresh blueberries instead of frozen if preferred.

Add extra lemon zest for a stronger citrus flavor.

Replace the vanilla glaze with a lemon glaze by using lemon juice instead of water.

Add a small handful of white chocolate chips for a sweeter version.

Bake the batter in mini loaf pans, adjusting the baking time as needed.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate it for up to 5 days. Let it come to room temperature before serving.

To freeze, wrap the unglazed cake tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then glaze before serving.

To reheat a slice, warm it gently in the microwave for 10–15 seconds.

FAQs

Can I use fresh blueberries?

Yes, fresh blueberries work well. You can still toss them with a little flour to help keep them evenly distributed.

Can I use frozen blueberries without thawing?

Yes, use them straight from the freezer. Thawing can make them release too much juice into the batter.

Why do I coat the blueberries in flour?

Coating blueberries in flour helps prevent them from sinking to the bottom of the cake.

Can I make this cake without sour cream?

Yes, you can use Greek yogurt as a substitute, but sour cream gives the cake a richer texture.

Why is my pound cake dense?

Overmixing after adding the flour can make the cake dense. Mix only until the ingredients are combined.

Can I make this cake ahead of time?

Yes, this cake is great made a day ahead because the flavor and texture settle nicely.

How do I know when the cake is done?

A toothpick inserted into the center should come out clean or with a few moist crumbs.

Can I skip the glaze?

Yes, the cake is delicious on its own, but the glaze adds sweetness and a pretty finish.

Can I add more blueberries?

You can add a little more, but too many blueberries may make the cake too moist or heavy.

Can I use a different pan?

Yes, but baking time may change depending on the size and shape of the pan.

Conclusion

This blueberry pound cake is a moist, tender, and flavorful dessert with a lovely balance of butter, vanilla, lemon, and blueberries. Finished with a simple glaze, it’s elegant enough for guests but easy enough to enjoy any day.