Fresh Blueberry Pound Cake
Do you love blueberry pound cake? You are going to love this easy recipe for blueberry pound cake. It is the best blueberry pound cake that also features a lemon glaze.
Pound cake is a classic cake. If you like the taste of blueberries, you are going to love the addition to blueberries to this blueberry pound cake.
Pound cake is a dessert that is commonly made for special occasions. It doesn’t have to be just for special occasions. This pound cake with blueberries is a moist cake. Even though it is called blueberry pound cake it still has a light texture.
Variations to Blueberry Pound Cake
- Add Lemon – Blueberry and lemon goes great together. There are two ways to add lemon to this recipe. You can add the lemon glaze. Or you can add lemon zest to the batter.
- Frozen Blueberries – If you only have frozen blueberries, you can use them. Be sure to let them thaw out and drain the excess water away.
Why do I need to coat the blueberries in flour?
When making blueberry pound cake the recipe says to dredge the blueberries in the flour. Do not skip this step. It is important to not skip this step. When you coat the blueberries in flour it helps to prevent the blueberries from sinking in the batter. If you skip this step, the blueberries will all sink and you will only have blueberries in the bottom of your pound cake.
How to Make Fresh Blueberry Pound Cake
Ingredients
1 C. butter-softened
4 eggs
3 c plain flour, divided
1 tsp baking powder
2 c sugar
1 tsp vanilla
½ tsp salt
2 c fresh blueberries
Optional glaze: ⅔ c.confectioner sugar
1-2 T Real-Lemon juice
Stir to blend. Drizzle over cake
Directions
Cream butter & sugar.
Add eggs one at a time & beat until fluffy. 
Stir in vanilla.
Sift together 2 c. flour, salt, & baking powder. Add to cream mixture & beat well. 
Dredge blueberries in the remaining 1 cup flour. 
Fold in blueberries to the batter. 
Bake in preheated oven @ 350* for 1 hour & 15 min.
Fresh Blueberry Pound Cake
Ingredients
- 1 C. butter-softened
- 4 eggs
- 3 c plain flour divided
- 1 tsp baking powder
- 2 c sugar
- 1 tsp vanilla
- ½ tsp salt
- 2 c fresh blueberries
Optional glaze: ⅔ c.confectioner sugar
- 1-2 T Real-Lemon juice
- Stir to blend. Drizzle over cake
Instructions
- Cream butter & sugar.
- Add eggs one at a time & beat until fluffy. cream butter and sugar, egg for blueberry pound cake
- Stir in vanilla.
- Sift together 2 c. flour, salt, & baking powder. Add to cream mixture & beat well. add flour to sugar and butter for blueberry pound cake
- Dredge blueberries in the remaining 1 cup flour. dredge blueberries in flour
- Fold in blueberries to the batter. fold in blueberries for pound cake
- Bake in preheated oven @ 350* for 1 hour & 15 min.
