Fresh Blueberry Pound Cake Recipe, luscious and creamy, this pound cake recipe is chock full of fresh blueberries. Spiking the homemade cake with fresh lemon zest and lemon juice brightens the flavor, making it a definite keeper!
Fresh Blueberry Pound Cake Recipe
It’s summer. I can tell because all I do is cart my kids to and from the pool and clean up after them running in and out of the house all day!
But, seriously, even though it’s true, I wouldn’t change anything. I do miss getting to actually concentrate on my site, but it’ll be over all too soon and I’ll miss the commotion. Bear with me for the next 2 months, okay?
Today, I’m sharing another pound cake recipe, Blueberry Pound Cake!
I have many Pound Cake recipes in my repertoire. I have Whipping Cream Pound Cake Recipe, Cream Cheese Pound Cake, Sour Cream Pound Cake, Greek Yogurt Pound Cake, Chocolate Pound Cake, Blue Ribbon Pound Cake, and the list goes on and on. As I’ve stated before, desserts, in particular, Pound Cake are my favorite thing to make.
Blueberry Pound Cake
I had such an ordeal making Blueberry Mango Cobbler and spent so much money on blueberries. One pint was almost $5 and I ended up going to the store three different times until I perfected the recipe. Two days later I was talking to my Mom about it and she said, “You’re not buying the blueberries are you?” I wanted to say “they’re not falling from the sky.” But refrained since she’s my mom and all. She went on to say, “My blueberries are loaded down. I’ll bring you some.” The next day she showed up with more than three gallons!
I had to find something to make with them. First up, this Fresh Blueberry Pound Cake Recipe. You’ll love it!!
Pound Cake Tips
- This cake has more flour and more butter than the other pound cake recipes I’ve shared with you. This made it really moist and creamy.
- It took 100 minutes to bake. (That’s 1 hour and 40 minutes.) This is no quick dessert recipe to make. It is well worth the two hours of your life though. Your oven may vary slightly in temperature (especially if it’s not calibrated), cook it until it’s done. Check doneness by carefully inserting a wooden pick (like a skewer) into the center of the cake. It is done when no crumbs or dry crumbs come out clinging to the pick.
- Even though I used all the tactics of baking so the blueberries would not sink to the bottom, they still sank. I dusted the blueberries in 2 tablespoons of flour before adding them to the batter. Also, I poured half the batter without blueberries into the bottom of the tube pan. Finally, I mixed the blueberries in the remaining batter and carefully spooned that batter into the pan. Maybe I had heavy blueberries. They all sank, but the cake was still phenomenal.
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Fresh Blueberry Pound Cake Recipe
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- 4 cups all-purpose flour plus 2 tablespoons divided, sifted then measured
- 3 cups granulated sugar
- 2 cups butter no substitute, at room temperature
- 1 cup buttermilk at room temperature
- 6 large eggs at room temperature
- 1 tablespoon vanilla
- 2 cups blueberries
- 1 medium lemon zested and juiced
- Grease a tube or bundt pan with solid vegetable shortening then sugar (or flour. I use sugar because it doesn't leave white spots like flour does.)
- Preheat oven to 350°F
- In the bowl of your electric mixer, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating until the yolk disappears into the batter before adding the next.
- Next, add flour and buttermilk alternately, beginning and ending with the flour. Stop the mixer and scrape the sides and bottom, then mix again.
- Add vanilla, lemon zest, and lemon juice. Mix to combine. Stop the mixer again and scrape the sides and bottom with a spatula. Mix again to combine.
- Pour ½ of the batter into your prepared pan.
- Add 2 tablespoons flour to the blueberries to toss to coat them.
- Sprinkle the blueberries over the batter. Next, top with the remaining batter and smooth the top.
- Bake at 350° for 90 minutes. Test for doneness with a long, thin wooden pick or cake tester. Cook another 5 to 10 minutes or more if needed. (When tested, no crumbs or dry crumbs will cling to the skewer.)
- Cool on a wire rack for 30 minutes before inverting onto a serving tray. Cool the cake completely before covering or frosting.
This cake is a terrific way to use fresh blueberries!
Perfect for breakfast on a lazy Sunday, yum!
Mmm..it looks so tasty!
Thanks so much!
Blair @ The Seasoned Mom says
You’re on a roll with the poundcake recipes, Paula! This addition of blueberries sounds delicious. Yummed! 🙂
I know, who knew there were so many variations 🙂 This one I really enjoyed.