This Blueberry Pound Cake is a fruity take on an old fashioned pound cake. Bursting with juicy blueberries and a fresh citrus glaze, this is a great recipe to serve the next time you have guest over for dinner!
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❤️ Why you'll love it
Simple ingredients: it is an easy recipe with basic baking ingredients you probably already have on hand.
Blueberry fans: studded with sweet blueberries, this is a good pound cake to make for the blueberry lover.
Great texture and flavor: this pound cake has the texture of a traditional pound cake with a close tight crumb packed with buttery flavor.
🥘 Ingredients
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Please see the recipe card for full ingredient list and instructions
Unsalted butter and cream cheese: these both will need to be at room temperature, so they will mix together without lumps.
Citrus fruit: use either lemons, limes, or orange. For this particular recipe I made a lemon glaze, but any citrus fruit works here.
🔪 Instructions
- Pre heat oven to 350 degrees F.
- In a large bowl, using an electric mixer on medium speed, cream butter, cream cheese, and sugar for 5 minutes, or until smooth and creamy. Scrape the sides of the bowl periodically while mixing to ensure all ingredients are blended.
- Add the eggs, egg white, 1 at a time, beating well after each addition. Add the vanilla extract and mix until combined.
- Combine 2 tablespoons of the flour and the blueberries in a small bowl; toss well.
- In a medium bowl, combine the remaining flour, baking powder, baking soda, and salt. Add the flour mixture to the sugar mixture alternately with the yogurt, beginning and ending with dry ingredients.
- Fold in the blueberry mixture. Pour cake batter into a 10-inch bundt cake pan prepared pan. Using the back of a tablespoon, gently smooth the top of the cake to even it out.
- Bake at 350° for 1 hour, or until a cake tester inserted in center comes with just a few crumbs that cling and top is golden brown.
- Cool the cake in the pan on a wire rack for 10 minutes; remove from pan. Combine the powdered sugar and lemon juice in a small bowl. Drizzle over warm cake.
🥄 Equipment
Bundt pan: this is a tube pan that is circular and has a hole in the center of the pan.
Electric mixer: I highly recommend an electric mixer for best results. A stand mixer can also be used.
Large rubber scraper: for scraping down the sides of the pan and folding the blueberries into the batter.
🥫Storage
Room temperature: cake can be store in an airtight container on the counter top up to 4 days.
Freezer: store in an airtight freezer safe container up to 3 months.
📖 Variations
- Substitute frozen blueberries for the fresh blueberries, be sure they are not thawed out, use them frozen.
- Use lemon or almond extract in place of vanilla extract.
- Sour cream can be substituted for the greek yogurt
💭 Tips
- Place a piece of aluminum foil or parchment paper beneath the wire rack to catch any drips from the glaze.
- Flour does not need to be sifted; just stir with a spoon and lightly spoon flour into the measuring cup and level off the handle of the spoon. Don't tap cup, or pack flour.
- When mixing flour into the wet ingredients, be sure to mix on low speed to prevent flour from flying out of the bowl.
📚 Related Recipes
Blueberry fans will love these Soft Blueberry Cookies with Lemon Glaze!
This low carb recipe for Lemon Pound Cake has intense lemon flavor.
This Blueberry French Toast Casserole is perfect for Sunday brunch.
Lime fans will love this Key Lime Pound Cake!
Cherry Pound Cake with Lime Glaze is another delicious fruit studded treat.
Berries with Ginger Lime Dressing make a delicious fresh side dish or dessert.
Orange Blueberry Muffins are a citrus berry match made in heaven!
🍽 Serve with...
Serve this classic dessert with a cup of hot coffee, tea, or scoop of vanilla ice cream.
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📖 Recipe
Blueberry Pound Cake
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 2 cups granulated sugar
- ⅓ cup unsalted butter , softened
- 4 ounces cream cheese , softened
- 3 large eggs
- 1 large egg white
- 3 cups all-purpose flour , divided
- 2 cups fresh blueberries
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 ounce greek yogurt
- 1 teaspoons vanilla extract
- Cooking spray
- ½ cup powdered sugar
- 4 teaspoons citrus juice
Instructions
- Pre heat oven to 350 degrees F.
- In a large bowl, using an electric mixer on medium speed, cream butter, cream cheese, and sugar for 5 minutes, or until smooth and creamy. Scrape the sides of the bowl periodically while mixing to ensure all ingredients are blended.
- Add the eggs, egg white, 1 at a time, beating well after each addition. Add the vanilla extract and mix until combined.
- Combine 2 tablespoons of the flour and the blueberries in a small bowl; toss well.
- In a medium bowl. Combine the remaining flour, baking powder, baking soda, and salt. Add the flour mixture to the sugar mixture alternately with the yogurt, beginning and ending with dry ingredients.
- Fold in the blueberry mixture. Pour cake batter into a 10-inch bundt cake pan prepared pan. Using the back of a tablespoon, gently smooth the top of the cake to even it out.
- Bake at 350° for 1 hour, or until a cake tester inserted in center comes with just a few crumbs that cling and top is golden brown.
- Cool the cake in the pan on a wire rack for 10 minutes; remove from pan. Combine the powdered sugar and lemon juice in a small bowl. Drizzle over warm cake.
- Serve warm if desired.
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