Blueberry Pound Cake

Blueberry Pound Cake make with butter, sugar and fresh blueberries. Elegant pound cake recipe that sweet & tender with bright blueberry flavor & dusted with powdered sugar.


  • 2 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter, softened
  • 11/2 cups white sugar + 3 TBSP sugar, divided
  • 4 eggs
  • 1 tsp vanilla extract
  • 2 cups fresh blueberries + about 1/3 cup more for top (about 12 oz total) 


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Grease your pan and sprinkle the 3 TBSP sugar on top of the oil, shaking and tapping the pan to move the sugar all around. This step can be left out if you'd like, but the added sugar on the outside makes a delicious sweet "crust" to the cake. 
  3. Mix together 2 3/4 cups flour, baking powder and salt. Set aside.
  4. In a large bowl, cream together 1 cup butter and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture.
  5. Wash the blueberries, then take 2 TBSP of the flour mixture and toss it with the blueberries in a bowl. The flour will lightly coat the blueberries. 
  6. Gradually beat the remaining flour mixture into the cake batter.
  7. Gently fold the blueberries into the batter, then pour it into the prepared pan. Dot the top of the cake with the remaining 1/3 cup of blueberries.
  8. Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Dust with powdered sugar.