Blueberry Pound Cake Recipe

a slice of blueberry pound cake on a white plate.

5 from 2 reviews

Blueberry Pound Cake Recipe

I spent months testing cake batter mixing methods and ingredients to achieve Pound Cake Perfection. This Blueberry Pound Cake is a variation of my favorite sour cream pound cake.

Prep Time30

Bake Time55

Total Time1 25

Servings:16 slices

Ingredients

10 oz blueberries (2 cups, fresh or frozen)
1 teaspoon flour

Cake Batter

3 large eggs (room temp)
4 egg yolks (room temp)
2 teaspoon vanilla extract
1 large lemon
4 oz sour cream (½ cup, divided)
8 oz cake flour (1 ¾ cups, see note)
¼ teaspoon table salt
1 teaspoon baking powder
10 oz granulated sugar (1 ¼ cups)
8 oz unsalted butter (room temperature)

Lemon Glaze

8 oz confectioner sugar (2 cups)
2 oz lemon juice (¼ cup)

Instructions

Preheat the oven to 350 °F. Generously butter and flour a tube pan or Bundt pan.
Toss 10 oz blueberries with a teaspoon of water until moistened (see note). Sprinkle with 1 teaspoon flour and toss until the flour coats the berries to form paste. Set the berries aside while you make the cake batter.
Combine 3 large eggs, 4 egg yolks, 2 teaspoon vanilla extract, finely grated zest from 1 large lemon and half of the sour cream in a small bowl, whisk to combine and set aside.
Sift together 8 oz cake flour, ¼ teaspoon table salt, and 1 teaspoon baking powder in a mixing bowl. Add 10 oz granulated sugar to the flour and mix at low speed for 10 seconds. Add 8 oz unsalted butter to the flour and mix until combined. Add the remaining sour cream and increase the speed to medium. Mix for a full 2-3 minutes. The batter will lighten in color and texture. If using a hand mixer add another minute to the mixing time.
Scrape the bowl and beater thoroughly. On low speed, add the egg mixture in 3 increments, scraping the bowl after each addition. Mix just until the eggs are incorporated.
Pour ¼ the batter into the prepared pan and spread to cover the bottom of the pan. Fold the blueberries into the remaining batter and add that to the pan and spread to an even layer. Bake at 350°F until a toothpick inserted in the middle comes out clean (about 55 minutes).
Cool in the pan for 15-20 minutes before turning the cake out onto a cooling rack set over a clean sheet pan (see note).
Whisk together the confectioner's sugar and lemon juice to make the glaze. The glaze should be the consistency of thin pancake batter. Adjust the sugar and/or lemon juice to correct the thickness of the glaze. While the cake is still slightly warm drizzle the glaze over the cake. Allow the glaze to set before moving the cake to a serving platter.
Cool completely before slicing.

Notes

If you're using frozen blueberries you do not need to sprinkle water on the berries since they'll release moisture as they defrost. Toss the flour with still frozen berries and set them aside while you make the batter.

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Because of the moist blueberries in the cake, the top of the cake will settle as it cools down.

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