Blueberry Pound Cake
User Reviews
4.6
Blueberry Pound Cake
Description
Blueberry Pound Cake merges traditional pound cake ingredients like butter, sugar, eggs, and flour with sour cream to add moisture and richness. Lemon zest and juice add a citrus brightness complementing the fresh blueberries folded into the batter. The cake is baked in a loaf pan at a moderate temperature to ensure even cooking, avoiding overmixing to keep the texture soft rather than dense. A vanilla bean glaze adds moisture and subtle vanilla flavor on top.
The finished cake has a slightly crisp crust and a moist, tender crumb scattered with juicy blueberries. The lemon and vanilla layers provide balance and complexity to the classic pound cake base. Slices can be served on their own or paired with tea or coffee.
Storing the cake at room temperature preserves its soft texture better than refrigeration. Freezing is possible without the glaze, which can be added after thawing. Frozen blueberries can be used without thawing, with slight adjustments to baking time.
Ingredients
Blueberry Pound Cake
- 1 1/2 cups all-purpose flour 215g plus 1 tbsp, divided
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 8 tbsp unsalted butter 113 g, room temperature
- 1 1/3 cups granulated sugar 262g
- 3 egg room temperature, large
- 1 1/2 tbsp lemon zest 7g
- 1/4 cup lemon juice 59 mL
- 2 tsp vanilla extract made from vanilla bean
- 1/2 tsp almond extract
- 1/2 cup sour cream 120g full-fat, room temperature
- 1 1/2 cups Blueberry 249 g, divided
Vanilla Bean Glaze
- 3/4 cup powdered sugar
- 1 tsp vanilla bean paste
- 2 tbsp milk
Instructions
- Blueberry Pound Cake
- Preheat the oven to 325 degrees F/165 degrees C. Grease the bottom and sides of a 9×5 inch loaf pan and line with parchment paper.
- In a medium size mixing bowl, sift the all-purpose flour, baking soda, baking powder, and kosher salt with a sifter or whisk. Set aside.
- Cream the unsalted butter and granulated sugar in a large mixing bowl using an electric hand mixer on medium speed (or a stand mixer using the paddle attachment on medium speed) until the mixture is light and fluffy, about 4-5 minutes.
- Beat in the room temperature eggs one at a time, mixing until they are just combined before adding the next one.
- Add the lemon zest, lemon juice, vanilla paste or extract, almond extract, and sour cream and mix just until combined.
- Stir in the flour mixture with a silicone spatula in batches just until well incorporated in the wet ingredients. Don't over mix, or you'll end up with dense cake.
- Toss 1 cup of the blueberries with 1 tablespoon of all-purpose flour in a separate small bowl. This will ensure your blueberries are well-distributed throughout the pound cake instead of sinking to the bottom.
- Gently fold the flour-dusted blueberries into the pound cake batter using a silicone spatula.
- Pour the cake batter into the prepared loaf pan, give the pan a few hearty taps onto the countertop and sprinkle the remaining blueberries on the top.
- Bake for 55 to 65 minutes, checking for doneness with a cake tester or toothpick inserted into the center of the cake. When it comes out with a few crumbs and no wet batter, your cake is ready.
- Cool in the pan for 30 minutes before lifting out of the pan with the parchment paper to a wire rack to finish cooling down.
- Vanilla Glaze
- In a medium size mixing bowl, whisk together all the ingredients for the glaze when ready to serve the pound cake.
- Once the baked cake is cooled completely and placed onto a serving plate, generously pour the lemon glaze evenly over the top.
- The glaze will set up over the pound cake within 10-15 minutes.
- Serve your blueberry pound cake glazed and at room temperature.
Notes
- Keep the pound cake wrapped or sealed at room temperature to maintain moisture for 2 to 3 days.
- Freeze the cake without glaze by wrapping it well and place in a freezer bag; thaw overnight at room temperature before serving.
- Frozen blueberries may substitute fresh ones; use directly without thawing and adjust baking time slightly if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 125kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 67mg | 22% |
| Sodium | 207mg | 9% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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