Blueberry Pound Cake Recipe

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Indulge in the delightful flavors of summer with our scrumptious Blueberry Pound Cake Recipe! Bursting with juicy blueberries and boasting a buttery, moist crumb, this classic dessert is sure to become a favorite in your baking repertoire.

Whether enjoyed as a sweet treat with your morning coffee or as a decadent dessert after dinner, this blueberry pound cake is guaranteed to satisfy your cravings for something deliciously satisfying.


For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 1 1/2 cups fresh blueberries

For the Glaze (optional):

  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla extract


Preheat your oven to 325°F (160°C).

Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition.

Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, until fully combined.

Gently fold in the fresh blueberries, being careful not to crush them.

Pour the batter into the prepared loaf pan, spreading it evenly.

Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutritional Facts

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 320
  • Total Fat: 15g
    • Saturated Fat: 9g
    • Trans Fat: 0g
  • Cholesterol: 90mg
  • Sodium: 140mg
  • Total Carbohydrates: 43g
    • Dietary Fiber: 1g
    • Sugars: 28g
  • Protein: 4g


1. Can I use frozen blueberries instead of fresh?

Yes, you can substitute frozen blueberries for fresh in this recipe. However, be sure to thaw and drain them well before adding them to the batter to prevent excess moisture.

2. Can I omit the sour cream?

While sour cream adds moisture and richness to the cake, you can substitute it with plain Greek yogurt if desired.

3. How should I store leftovers?

Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze slices of cake for longer storage.

4. Can I make this cake ahead of time?

Yes, you can bake the cake in advance and store it tightly wrapped in plastic wrap or aluminum foil for up to 2 days before serving. Glaze the cake just before serving for the best results.

5. Can I double the recipe to make a larger cake?

Yes, you can double the ingredients to make a larger cake. Simply adjust the baking time accordingly and use a larger pan, such as a bundt pan, for best results.

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