Moist Blueberry Pound Cake

There is nothing like a moist piece of pound cake. Especially with some fresh fruit and ice cream! It’s one of my favorite recipes, and I’m so excited share it with you. This blueberry pound cake is not only easy to whip up, it’s moist, beautifully dense, and sweet enough to satisfy any sweet tooth. I hope you enjoy this delicious blueberry pound cake as much as I do!

Ingredients for your moist blueberry pound cake

You don't need that many items to make this recipe, but here is a quick list below for your convenience. You’ll need these 9 ingredients to make your pound cake. You will also need a hand mixer for this recipe. Here’s your shopping list!

• Unsalted Butter

• Sugar

• Sour Cream

• Large Eggs

• Vanilla Extract

• Allpurpose Flour

• Baking Powder

• Salt

• Frozen Blueberries

Tips for the best pound cake!

Baking a pound cake is easier than you would think. I'm here to give you all the tips and tricks to make the perfect cake.

• Do I need all of this sugar : The answer is yes! This is not a healthy recipe. The full amount of sugar is needed for the taste and texture of your pound cake. Not adding all of the sugar can make your cake not only less sweet, but also more dense and dry. Although this cake has some extra fat in it to help with moisture, the sugar in the recipe also helps to draw in that moisture.

• Should the batter be thick? : Yes your batter should be thick. The thickness of the batter is going to give our cake that dense pound cake texture we lover.

• Can I use greek yogurt instead of sour cream: Yes you can. However I recommend plain greek yogurt as a substitute. Your cake will also have a slightly different flavor.

• Can I use fresh blueberries instead of frozen: Fresh blueberries can be substituted for the frozen blueberries. However the frozen blueberries will hold up better in the oven. Fresh blueberries although delicious, will burst in the over very quickly.

• How do I know when it’s done :  Your cake is done when a tooth pick of knife comes out clean. When the cake comes out of the oven it will have a slight crust on the top. Don’t let it fool you. Double check with a tooth pick or knife in the deepest part of the cake. If there is any question regarding doneness put the cake back in the oven for a few more minutes. After the cake cools the crust on the cake will soften.

• When can I cut the cake : You will need to wait for the cake to completely cool off before cutting it. This will help the cakes dense texture to settle and rest. Cutting the cake early will not affect the taste of the cake, but the dense texture look we want will be slightly compromised. It will be worth the wait. Trust me!

• How do I store the pound cake: Once sliced you can store this cake in an air tight container for up to 5-7 days.

Yield: 12

Author: Brittanie Owens

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Blueberry Pound Cake

There is nothing like a moist piece of pound cake. Especially with some fresh fruit and ice cream! It’s one of my favorite recipes, and I’m so excited share it with you.

Prep time: 30 MinCook time: 85 MinTotal time: 1 H & 55 M

Ingredients

• 170 g Unsalted Butter
• 250 g Sugar
• 115 g Sour Cream
• 2 Eggs, Large
• 9.86 ml Vanilla Extract
• 208 g Allpurpose Flour
• 5 g Baking Powder
• 3 g Salt
• 37 g Frozen Blueberries
• 1 T Allpurpose Flour (to roll the blueberries in)

Instructions

1. In a bowl add your softened butter and sugar. Using your hand mixer, cream the butter and sugar mixture until its creamy and fluffy.
2. Add your sour cream to the batter and blend until the sour cream is fully incorporated and smooth. You don't want to see any chunks of sour cream in your batter.
3. Add your eggs and vanilla extract to the batter and mix until smooth.
4. Scrap down the sides of your mixing bowl to prepare for your dry ingredients.
5. Add your allpurpose flour, baking powder, and salt to the batter. Mix until fully incorporated and well incorporated. Be careful not to over mix. The batter for this recipe should be thick but spreadable.
6. Set your batter aside and prepare your frozen blueberries
7. Toss the frozen blueberries in one tablespoon of allpurpose flour just until coated.
8. Prep your loaf pan with pan spray or line with parchment paper.
9. Spread 1/3 of your cake batter evenly in the bottom of your loaf pan and lightly press 1/3 of the coated blueberries into the batter.
10. Repeat this step two more times.
11. Be sure to let a few blueberries poke out the top of the batter.
12. Preheat your oven to 350 degrees.
13. Bake your pound cake for 85 to 90 minutes. A tooth pick should come out clean when done.
14. Let the cake cool completely before slicing.

Hi I’m Brittanie

Baking is my love language, and the kitchen is where I feel most at home. I find joy in creating recipes from scratch—experimenting with flavors, textures, and ingredients until something magical comes together. Whether it's the perfect flaky pie crust or a new twist on classic cookies, I love sharing that joy with others. For me, baking isn’t just about sweets (though I’m always down for a warm brownie); it’s about creativity, connection, and a little bit of everyday magic.