This Blueberry Pound Cake takes the traditional, moist pound cake base and adds a burst of fresh blueberries. It's made with just a whisk in under an hour, and it's perfect for the summer months when blueberries are at their peak flavor!
I am a BIIIIIIIG blueberry fan, especially in baked goods. Check out my Lemon Blueberry Loaf, Lemon Blueberry Sheet Cake, and one of the most popular recipes on the blog... Cottage Cheese Blueberry Muffins!
Why You'll LOVE This Recipe
Easy: Loaf cakes are generally easy to make, and this blueberry pound cake is no exception! This recipe is made with simple ingredients and has straightforward instructions, meaning you can have a delicious homemade cake in no time!
Fresh: The addition of fresh, juicy blueberries in the cake and glaze provides a burst of freshness and pop of color in every slice.
Moist and Light Texture: Pound cakes are known for their moist texture, and when you add blueberries to the batter, they release their juices during baking and create a tender and moist cake that melts in your mouth with every bite.
Ingredients
- Vegetable Oil: Vegetable oil is the base of this cake and helps to make it moist!
- Granulated Sugar: Sugar sweetens the cake and also plays a role in the cake's texture by providing moisture and contributing to its tenderness.
- Sour Cream: Sour cream can be substituted with greek yogurt. It creates a light and tender cake!
- Eggs: Eggs provide structure by acting as a binding agent, helping to hold the cake together. Make sure to use room temperature eggs!
- Vanilla Extract: Vanilla rounds out the flavor of the cake!
- All-Purpose Flour: Flour provides structure for the cake. Make sure to measure properly by spooning and leveling flour into your measuring cups or by using a kitchen scale.
- Baking Powder: Baking powder is a leavening agent that helps the cake rise when it bakes.
- Salt: Salt enhances the flavor of the cake and helps to balance out the sweetness.
- Blueberries: The star of the show! Fresh blueberries provide the cake with its fruity flavor and an extra kick of vibrant color.
Step by Step Process
STEP 1: Preheat the oven to 350 degrees Fahrenheit. Then, spray and/or add parchment paper to a 9×5 inch loaf pan.
STEP 2: In a large bowl, mix oil, granulated sugar, room temperature sour cream, room temperature eggs, and vanilla until combined.
STEP 3: Add flour, salt and baking powder to the wet ingredients, and only mix until you see the dry ingredients disappear into the batter to avoid overmixing.
STEP 4: Fold floured blueberries into the batter until evenly dispersed throughout. Then, pour batter into the prepared loaf pan.
STEP 5: Bake for about 45-50 minutes or until a toothpick inserted into the center comes out with just a few crumbs
Blueberry Glaze
STEP 1: In a medium bowl, use a fork to squish the blueberries into the powdered sugar and milk. Mix until the blueberries are dispersed throughout and the mixture is smooth and combined.
STEP 2: Add additional milk by the ½ tablespoon to create a smoother glaze or additional powdered sugar by the tablespoon to thicken the glaze.
Frequently Asked Questions
Though I do recommend fresh blueberries, yes! You can use frozen blueberries, but be sure to thaw them first and drain off any excess liquid. The texture of the blueberries may be slightly different and can alter the texture of the cake, but the flavor should still be delicious.
Yes! Greek yogurt at room temperature is an awesome substitute for sour cream! I interchange the two all of the time!
You can absolutely experiment with other fruits if you prefer. Raspberries, strawberries, blackberries, or a combination of these fruits can be excellent alternatives to blueberries. Just keep in mind that different fruits have different moisture levels and can impact the texture of the cake.
Expert Tips
- Use fresh blueberries: For the best flavor and texture, use fresh blueberries.
- Flour the blueberries: To help prevent the blueberries from sinking to the bottom, toss them lightly in flour before adding them to the batter.
- Don't overmix the batter: Overmixing the batter can lead to a tough, dry cake. Mix just until the dry ingredients disappear into the wet ingredients.
- Allow the cake to cool: After removing the cake from the oven, let it cool in the pan for about 30. minutes before transferring it to prevent it from breaking or crumbling.
Storing
After the cake has baked and cooled, you can store it before decorating by wrapping it tightly in cling wrap at room temperature for up to 2 days or in the freezer for up to 4 months. Thaw at room temperature before decorating.
After the cake has been decorated, store it tightly covered, in an airtight container, or wrapped in cling wrap at room temperature for up to 4 days or in the freezer for up to 3 months. Thaw at room temperature or in the fridge before serving.
Related Recipes
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Blueberry Pound Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9x5 inch loaf 1x
- Category: Cake, Pound Cake, Blueberries
- Method: Bake
- Cuisine: American
Description
This Blueberry Pound Cake takes the traditional, moist pound cake base and adds a burst of fresh blueberries. It's made with just a whisk in under an hour, and it's perfect for the summer months when blueberries are at their peak flavor!
Ingredients
For the Cake
- 2 cups (280g) all-purpose flour
- 2 teaspoons (9g) baking powder
- ½ teaspoon (3g) salt
- ½ cup (110g) vegetable oil
- 1 cup (215g) granulated sugar
- 1 cup (250g) sour cream, room temperature
- 2 large (100g) eggs, room temperature
- 1 teaspoon (4g) vanilla extract
- 1 ½ cup blueberries, coated in flour
For the Glaze
- 1 cup (120g) powdered sugar
- ½-1 tablespoon (7-15g) milk
- 5 blueberries
Instructions
For the Cake
- Preheat the oven to 350 degrees Fahrenheit. Spray and/or add parchment paper to a 9×5 inch loaf pan. Set aside until later.
- In a large bowl, mix oil, granulated sugar, room temperature sour cream, room temperature eggs, and vanilla until combined.
- Add flour, salt and baking powder to the wet ingredients, and only mix until you see the dry ingredients disappear into the batter to avoid overmixing.
- Fold floured blueberries into the batter until evenly dispersed throughout. Then, pour batter into the prepared loaf pan.
- Bake for about 50 minutes or until a toothpick inserted into the center comes out with just a few crumbs. Cover the loaf pan with aluminum foil if the top is browning too quickly.
- After removing the bread from the oven, allow it to cool in the pan for 20-30 minutes. Then, remove the cake from the pan to finish cooling on a wire rack or plate.
For the Glaze
- In a medium bowl, use a fork to squish the blueberries into the powdered sugar and milk. Mix until the blueberries are dispersed throughout and the mixture is smooth and combined.
- The glaze should be thick but should fall from the fork when lifted out of the bowl. Add additional milk by the ½ tablespoon to create a smoother glaze or additional powdered sugar by the tablespoon to thicken the glaze.
- Pour the glaze over the cooled loaf cake before immediately sprinkling additional blueberries on top as desired.
- Store the cake tightly covered, in an airtight container, or wrapped in cling wrap at room temperature for up to 4 days or in the freezer for up to 4 months.
Notes
Roll the blueberries in flour: To prevent the blueberries from sinking to the bottom of the cake, gently toss them in a small amount of flour before folding them into the batter.
Prepare the pan properly: Make sure to thoroughly grease and parchment the baking pan to prevent the pound cake from sticking. This will help you easily remove the cake from the pan once it's baked.
Allow the cake to cool completely: After removing the cake from the oven, let it cool in the pan for about 30 minutes before transferring. Cooling the cake allows it to set properly and avoids it from breaking or crumbling when sliced. Do not decorate the cake until it has fully cooled to prevent the glaze from melting.
Keywords: Blueberry Pound Cake, Pound Cake, Blueberry Cake
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