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Fresh Blueberry Pound Cake Recipe

Homemade Fresh Blueberry Pound Cake Recipe is full of sweet blueberries and lemon. It's luscious and moist. Great for pot-lucks, this cake recipe is always a crowd-pleaser.
Course Dessert
Cuisine American/Southern
Keyword Blueberries, bundt cake, cake, pound cake, pound cake recipe
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings 16 servings
Calories 517kcal
Author Paula Jones

Ingredients

  • 4 cups all-purpose flour plus 2 tablespoon divided
  • 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

Instructions

  • Spray a tube pan with non-stick spray.
  • Preheat oven to 350 degrees F
  • Cream butter and sugar until light and fluffy
  • Add eggs one at a time, beating 1 minutes after each addition
  • Add flour and buttermilk alternately, beginning and ending with flour
  • Add vanilla, lemon zest and lemon juice. Mix to combine
  • Pour 1/2 batter into tube pan.
  • Add 2 tablespoons flour to blueberries to coat.
  • Add blueberries to remaining 1/2 of batter
  • Pour on top of plain batter in tube pan
  • Bake at 350 degrees for 90 minutes, test with a long, thin skewer. Cook another 5 to 10 minutes or more until cake is cooked. When tested with a long skewer no crumbs or dry crumbs will cling to skewer.
  • Cool on wire rack 30 minutes before inverting onto a serving tray.

Notes

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Nutrition

Calories: 517kcal | Carbohydrates: 66g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 142mg | Sodium: 250mg | Potassium: 113mg | Fiber: 1g | Sugar: 40g | Vitamin A: 859IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 2mg