Elene's Blueberry Pound Cake

Aug 1, 2025
by Abby Dach
- 4.0 / 5 ( 1 Ratings)
1 Likes

PREP TIME

20 mins
COOK TIME

35 mins
TOTAL TIME

55 mins
SERVING

10 People
VIEWS

3

A delightful Blueberry Pound Cake, bursting with juicy blueberries, perfect for a brunch or a sweet afternoon treat. Its tender crumb and bright flavor will make it a new favorite.

Ingridients

Adjust Servings

Cooking spray

3 cups cake flour, divided

1 teaspoon baking powder

0.5 teaspoon salt

2 cups white sugar

1 cup unsalted butter, at room temperature

4 large eggs

1 teaspoon vanilla extract

2 cups fresh blueberries

Nutrition

Carbohydrate

78 g
Cholesterol

123 mg
Fiber

1 g
Protein

6 g
Saturated Fat

12 g
Sodium

325 mg
Sugar

43 g
Fat

21 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as a Bundt® pan) with cooking spray. (5 minutes)

02

Step

In a medium bowl, whisk together 2 3/4 cups of the cake flour, baking powder, and salt. Set aside. (3 minutes)

03

Step

In a large bowl, cream together the sugar and butter with an electric mixer until light and fluffy. (5 minutes)

04

Step

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until well combined. (3 minutes)

05

Step

Gradually add the flour mixture to the wet ingredients, mixing until just combined. Do not overmix. (5 minutes)

06

Step

Gently toss the blueberries with the remaining 1/4 cup of cake flour. This helps prevent them from sinking to the bottom of the cake. (3 minutes)

07

Step

Fold the floured blueberries into the batter. (2 minutes)

08

Step

Pour the batter into the prepared pan and spread evenly. (1 minute)

09

Step

Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 35-40 minutes. (35-40 minutes)

10

Step

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. (10-15 minutes)

For an extra touch of flavor, consider adding a lemon zest to the batter.
If you don't have cake flour, you can make your own by using all-purpose flour and substituting 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch per cup.
To prevent the top of the cake from browning too much, you can tent it with aluminum foil during the last 15 minutes of baking.
Store the cooled cake in an airtight container at room temperature for up to 3 days.

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Abby Dach

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.