Blueberry Pound Cake

I didn’t bake this blueberry pound cake to impress anyone. I made it because I wanted something warm and familiar… something that feels like home without being heavy or fussy.

It started with a handful of blueberries that were getting a little too soft in the fridge. I wasn’t in the mood for muffins, and I didn’t want a layer cake either.

I wanted something I could slice, enjoy quietly, maybe with tea, maybe with a late breakfast. This cake gave me that — and then some.

The batter comes together easily, no tricks. But what I love most is how the blueberries don’t sink — they stay right where they should, dotted through every bite.

The top bakes into this soft golden crown, and once it’s cooled, I drizzle a smooth lemon glaze over it — not too thick, not too runny. Just enough to melt slightly into the cake and give it that sweet little shine.

I’ve made this cake again and again, and it still makes the kitchen smell like something good is happening. It’s honest, soft, and easy to love — and that’s really all I ever want from a pound cake.

Table of Contents

Blueberry Pound Cake Recipe

Ingredients

For the Cake:

1 cup (226g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
4 large eggs, room temperature
2 ½ cups (312g) all-purpose flour
2 tsp baking powder
½ tsp fine salt
½ cup (120ml) whole milk, room temperature
2 tbsp fresh lemon juice
1 ½ tsp vanilla extract
1 ½ cups (225g) fresh blueberries (plus 1 tbsp flour to toss)
Zest of 1 lemon

For the Glaze:

1 cup (120g) powdered sugar, sifted
1 ½ tbsp lemon juice
1 tbsp milk (adjust as needed for consistency)
¼ tsp vanilla extract

Instructions

Preheat your oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy lifting.
Toss the blueberries with 1 tablespoon flour. This keeps them from sinking to the bottom of the cake.
In a large bowl, beat the softened butter and granulated sugar on medium-high speed for about 4 minutes, until very pale and fluffy.
Add the eggs, one at a time, beating well after each addition. Scrape down the bowl between each egg.
Mix in the lemon zest, lemon juice, and vanilla extract. The mixture may look slightly curdled — that’s okay.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the flour mixture to the wet mixture in 3 additions, alternating with the milk in 2 additions (start and end with the flour). Mix just until combined — do not overmix.
Gently fold in the flour-coated blueberries using a silicone spatula. Fold slowly so the batter doesn’t turn purple.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
If the top starts browning too quickly, loosely tent with foil during the last 15 minutes.
Let the cake cool in the pan for 15 minutes, then lift it out using the parchment and let it cool fully on a wire rack.
Whisk together powdered sugar, lemon juice, vanilla extract, and milk in a small bowl until smooth and pourable. If it’s too thick, add a tiny splash of milk; if too runny, add more powdered sugar.
Once the cake is fully cooled, drizzle the glaze generously over the top. Let it set for 10–15 minutes before slicing.
Use fresh, firm blueberries to avoid too much bleeding into the batter.
For that signature golden crack on top: after pouring the batter into the pan, run a knife dipped in melted butter lengthwise down the center before baking.
The glaze should be thick enough to slowly drip, not run straight off — test it on the edge of a spoon before pouring.

How Do I Keep Blueberries From Sinking In Pound Cake?

If your blueberries keep sinking to the bottom, it’s likely because the batter is too thin or the berries are too heavy. Here’s how to fix it:

Coat them in flour: Toss blueberries with 1 tablespoon of flour before folding them into the batter – this helps them stick to the cake instead of slipping down.
Use fresh, firm berries: Soft or overripe berries are heavier and more likely to sink.
Thicker batter works better: Pound cake batter should be thick. If it’s too runny, berries will fall straight to the bottom.
Fold gently, don’t stir hard: Mixing too aggressively can push all berries downward.
Layer them in: Add a layer of batter, then a few berries, and repeat – don’t mix them all in at once.

Why Did My Blueberry Pound Cake Turn Out Dense?

A dense cake usually means something went off during mixing or measuring.

Overmixing the batter: Too much mixing adds air early on but knocks it out later, leading to a heavy cake.
Too much flour: Always spoon and level your flour – don’t scoop it directly with the measuring cup.
Cold butter or eggs: Ingredients must be room temperature or they won’t blend smoothly.
Wrong ratio of wet to dry: Too much liquid or too little leavening will make the cake heavy and wet.
Old baking powder: If it’s expired or weak, the cake won’t rise properly.

Can I Bake Blueberry Pound Cake In a Bundt Pan?

Yes, you can use a Bundt pan instead of a loaf or regular cake pan — just adjust a few things for best results.

Grease the pan really well: Use softened butter or oil and get into all the grooves to avoid sticking.
Watch the baking time: A Bundt pan may bake faster or slower depending on your oven – check with a toothpick after 50 minutes.
Don’t overfill: Leave at least 1½ inches from the top so it doesn’t overflow.
Let it cool longer: Give it 15–20 minutes before flipping, so it doesn’t break apart.

Can I Make Blueberry Pound Cake Without Lemon?

Yes, lemon is optional — it adds brightness, but you can skip it if you prefer a plain blueberry flavor.

Use a touch of vanilla: A little extra vanilla can round out the taste.
Try orange zest instead: It’s a milder citrus option if you want something different.
Use full-fat milk or a dash of yogurt: Adds richness to replace the lemon’s sharpness.

Can I Add Cream Cheese To The Batter?

Yes, and it makes the pound cake extra moist and rich. But you’ll need to slightly adjust the recipe.

Use room-temperature cream cheese: Cold cream cheese won’t blend smoothly.
Reduce butter slightly: If using 4 oz cream cheese, reduce butter by about 2 tbsp.
Beat until smooth: Cream cheese should be fully mixed before adding other ingredients.
Don’t overbake: Cream cheese adds moisture, so check for doneness a few minutes earlier.

Can I Make Blueberry Pound Cake Ahead Of Time?

Yes, blueberry pound cake actually tastes better the next day once the flavors settle.

Wrap it well: After cooling, wrap tightly in plastic wrap to keep it moist.
Store at room temperature: Up to 2 days is fine outside the fridge if your kitchen isn’t too warm.
Glaze later: If using glaze, add it just before serving so it stays fresh-looking.
Reheat gently: A few seconds in the microwave makes slices taste freshly baked.

How To Prevent Pound Cake From Cracking On Top?

A crack isn’t bad — in fact, it’s normal — but if you want a more even top, here’s what to do.

Use room-temperature ingredients: Cold ingredients can create uneven heat while baking.
Bake low and slow: A lower oven temperature helps the cake rise evenly without a hard crust forming too early.
Don’t overfill the pan: Batter too close to the top rises fast and splits.
Make a butter line: Drag a line of melted butter across the top of the batter before baking – it helps control where the cake splits.

Can I Use Cake Flour Instead Of All-Purpose Flour?

Yes, you can. Cake flour makes the cake softer and finer, but the structure will be more delicate.

Use slightly more: For every cup of all-purpose, use 1 cup + 2 tablespoons of cake flour.
Don’t overmix: Cake flour is already soft, so gentle mixing is key.
Expect a lighter texture: The crumb will be more tender and less dense than traditional pound cake.

Can I Freeze Blueberry Pound Cake Slices?

Yes, pound cake slices freeze beautifully if wrapped the right way.

Cool completely: Never freeze warm cake — moisture will turn into ice.
Wrap each slice: Use plastic wrap first, then place in a zip-top freezer bag.
Label and date: Use within 2 months for best flavor.
Thaw at room temp: Unwrap and let sit on the counter for about an hour before serving.

Why Is My Blueberry Pound Cake Dry?

Dry pound cake is usually the result of incorrect baking time or ingredient balance.

Overbaked: Even 5 extra minutes can dry it out. Always test early with a toothpick.
Too much flour: Make sure to measure flour correctly – spoon it into the cup and level off.
Not enough fat: Butter and eggs add moisture – don’t cut corners here.
Low-quality pan: Dark pans cook faster, which can dry the edges before the center is done.

What’s The Best Way To Store Blueberry Pound Cake Overnight?

Storing it the right way keeps it moist and soft for days.

Wrap tightly in plastic wrap: Make sure no air gets in — this prevents it from drying.
Use an airtight container: Place the wrapped cake in a container for double protection.
Keep at room temperature: If your kitchen is cool, it stays fresh for 1–2 days outside the fridge.
For longer storage: Refrigerate for up to 5 days, but always bring to room temp before eating for best texture.