Go Back
Blueberry Pound Cake Recipe with Fresh Berries and Lemon Glaze

Blueberry Pound Cake Recipe

A rich, buttery Bundt cake packed with fresh blueberries and finished with an optional lemon glaze. This classic fruit dessert makes about 12 servings.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1 cup (227 g) Unsalted butter, softened
  • 2 cups (400 g) Granulated sugar
  • 4 eggs Large eggs, room temperature
  • 2 teaspoons Vanilla extract
  • 3 cups (375 g), divided All-purpose flour
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Salt
  • 1 cup (240 ml) Whole milk, room temperature
  • 2 cups (about 300 g) Fresh blueberries
  • 1 tablespoon All-purpose flour, for coating blueberries
Optional Glaze
  • 1 1/2 cups (170 g) Confectioners’ sugar
  • 2–3 tablespoons Lemon juice or milk
  • 1 teaspoon, optional Finely grated lemon zest

Method
 

Step-by-Step
  1. Heat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch Bundt pan or 10-inch tube pan, paying special attention to the center tube, ridges, and lower corners.
  2. Toss the blueberries with 1 tablespoon of all-purpose flour immediately before using. Set them aside while you prepare the batter; this light coating helps limit sinking and excess moisture around the fruit.
  3. Whisk the remaining flour with the baking powder and salt in a medium bowl. This distributes the leavening and seasoning evenly before the dry ingredients are added to the batter.
  4. Beat the softened butter and granulated sugar on medium speed for 3–5 minutes, until the mixture is pale and fluffy. Scrape the bowl once or twice so the butter creams evenly.
  5. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, stopping to scrape the bowl if the batter begins collecting along the sides.
  6. Add the flour mixture in three additions, alternating with the milk in two additions. Mix only until the batter is combined, since prolonged mixing can make the finished cake less tender.
  7. Gently fold in the floured blueberries with a flexible spatula. Use slow, broad strokes to keep the berries whole and avoid crushing them into the batter.
  8. Transfer the batter to the prepared pan and smooth the top. Tap the pan lightly on the counter once or twice to settle large air pockets, but do not knock out all the air created during creaming.
  9. Bake for 65–75 minutes, or until a skewer inserted near the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover the cake with foil during the final 15–20 minutes.
  10. Cool the cake in the pan for about 20 minutes, then carefully invert it onto a wire rack. Let it cool completely for at least 1 hour before glazing or slicing.
  11. For the glaze, whisk the confectioners’ sugar with 2–3 tablespoons of lemon juice or milk until pourable, then stir in the optional lemon zest. Drizzle it over the completely cooled cake and allow it to set briefly before serving.

Notes

Room-temperature butter, eggs, and milk create a smoother batter. The cake is done at approximately 200–210°F (93–99°C) in the center, or when a tester shows only moist crumbs. Frozen blueberries may be used without thawing, although they can create purple streaks. Store the cooled cake covered at room temperature for up to 3 days.