Blueberry Pound Cake
Indulge in the irresistible charm of this homemade Blueberry Pound Cake—a moist, buttery loaf bursting with plump, juicy blueberries in every bite. Perfectly balanced with a hint of vanilla and a tender crumb, this classic dessert is elevated by a simple technique of coating the berries in flour to keep them beautifully suspended throughout the batter. Made with pantry staples and ready in just over an hour, this easy blueberry pound cake recipe is ideal for special occasions or a casual tea-time treat. Serve it as is, or dust it with powdered sugar for a touch of elegance. Whether as a comforting breakfast bite, a delightful afternoon snack, or a stunning dessert centerpiece, this blueberry pound cake is guaranteed to impress!
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Recipe Information
Ingredients
- 230 grams unsalted butter, softened
- 300 grams granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 260 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 120 milliliters whole milk, room temperature
- 150 grams blueberries
- 1 tablespoon all-purpose flour (for dusting blueberries)
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a standard loaf pan, or line it with parchment paper for easy removal.
In a large mixing bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake batter.
Gently fold the floured blueberries into the batter using a spatula, ensuring even distribution.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
4240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.3 g | 275% | |
| Saturated Fat | 127.0 g | 635% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1258 mg | 419% | |
| Sodium | 1996 mg | 87% | |
| Total Carbohydrate | 535.9 g | 195% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 320.7 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 338 mg | 26% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 793 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
