Description
This blueberry pound cake is the kind of recipe that feels timeless and dependable. It combines the richness of a classic pound cake with the natural sweetness and slight tartness of blueberries, creating a dessert that’s both comforting and satisfying. Each slice is soft, buttery, and filled with bursts of juicy fruit, making it perfect for breakfast, afternoon tea, or a simple dessert after dinner. It’s easy enough for everyday baking but special enough to share with guests. Once you make it, it quickly becomes one of those recipes you return to again and again.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries (fresh or frozen)
Instructions
- Preheat oven to 170°C (340°F) and prepare a loaf pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and milk.
- In a separate bowl, mix flour, baking powder, and salt.
- Gradually combine dry ingredients with the wet mixture.
- Toss blueberries in flour and fold gently into the batter.
- Pour batter into the pan and smooth the top.
- Bake for 60–70 minutes until a toothpick comes out clean.
- Cool before slicing and serving.
Notes
- For the best flavor, use fresh, ripe blueberries when possible. If you prefer a slightly tangy twist, adding lemon zest can brighten the overall taste. Always avoid overmixing once the flour is added to maintain a soft texture.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8–10
- Calories: 320
- Sugar: 18g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg