The very best blueberry pound cake is a classic Southern summertime dessert! It’s rich, buttery, and dense, with a moist crumb, a beautiful golden brown exterior, and pops of fresh, juicy berries in every bite.
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If you love blueberry recipes, don’t miss these popular sour cream blueberry muffins, Aunt Mary’s blueberry bread, my easy blueberry cobbler, and this blueberry jam without pectin, too!
The BEST pound cake ever!!!! I have made them for several people and they all say it’s the best they’ve ever had!!! Follow her recipe, you will be happy you did!!!!!!! Thank you
– Rhett
The Best Blueberry Pound Cake Recipe – Buttery, Moist, and Bursting with Flavor!
Few desserts are more classically Southern than a pound cake. From a classic cream cheese pound cake to lemon cream cheese pound cake, 7UP pound cake, and chocolate pound cake, we love them all! If you’re looking for a fresh summertime twist that’s perfect for your 4th of July picnic, Memorial Day celebration, or a just a casual Sunday cookout, this moist blueberry pound cake is the treat of the season.
It has that crisp exterior and soft, buttery crumb that we all know and love, maintaining the dense pound cake texture without feeling dry or crumbly. Add plenty of plump, juicy blueberries and a dusting of powdered sugar, and this treat is totally over the top. Bake it in advance and enjoy the cake for days — when hosting holiday gatherings, sipping tea with a friend who drops by, or at a large church potluck. No matter the season or the occasion, a classic Southern blueberry pound cake recipe is always well received!
Ingredient Notes and Substitutions
- Fresh summer blueberries are always my preference — for both taste and texture. If you don’t have any fresh berries available, the cake will work with frozen blueberries. Do not thaw the frozen berries before tossing them with flour and folding them into the batter. Also, be aware that the juices from frozen berries can “bleed” and turn the batter an odd shade of bluish-green.
- Cake flour (rather than all-purpose flour) gives the cake a more tender crumb, and an extra-light, extra-fluffy texture. I use Swans Down.
- Properly measure the flour by spooning it into the cup and lightly leveling with the straight edge of a knife. Packing the measuring cup too tightly and using too much flour will result in a dry cake.
- Use a block of full-fat Philadelphia cream cheese that’s softened at room temperature. Do not use whipped cream cheese or spreadable cream cheese from a tub. The cream cheese helps the cake stay moist and dense, similar to how sour cream or yogurt add moisture to baked goods. This ingredient also contributes flavor and richness, since it’s slightly salty, very creamy, and full of fat (a key to delicious pound cake).
- We love the combination of vanilla extract for rich, warm flavor with almond extract, which adds a slightly fruity, floral taste.
- Start with room temperature ingredients (not cold). This makes it easier to cream the butter, sugar, cream cheese, and eggs, and ensures maximum volume and lift for your cake.
How to Make Blueberry Pound Cake
This easy blueberry pound cake recipe comes together with just a handful of simple ingredients. You’ll find detailed directions in the recipe card below, but here’s the overview with my tips:
- Use some of the flour to coat the blueberries. The flour absorbs the berries’ juices, which helps them stay suspended in the cake. The thick batter also supports the berries so that they don’t sink to the bottom.
- Mix together the batter in the bowl of a stand mixer, scraping the sides of the bowl regularly. Be sure to cream the butter and sugar until the mixture has a light and fluffy consistency, at least 3-4 minutes. Whipping this air into the batter will help the cake rise during baking. Fold in the flour-coated blueberries.
- Pour the cake batter into a well greased and floured Bundt cake pan. I use the Nordic Ware “Anniversary” 12 cup Bundt pan, but any similar 12-cup Bundt pan or tube pan will work. Do not use a smaller pan or the batter may spill over the top. I use a nonstick baking spray to coat the pan, which ensures that the cake pops right out at the end!
- Place in a cold oven, turn the temperature to 300°F, and bake for about 2 hours. By cooking the cake at a lower temperature for a longer period of time, you achieve an extra-deep brown, thicker, more flavorful crust — a product of the Maillard reaction and caramelization of the sugars in the batter. This is one of the secrets to an exceptional Southern pound cake! Don’t leave the cake in the pan for too long after baking — about 10-15 minutes is plenty. After that, condensation will start to form and the moisture will negatively impact the crust.
- Once it has had a chance to completely cool on a wire rack, dust the cake with powdered sugar, slice, and serve!
Serving Suggestions
This blueberry pound cake with cream cheese is absolutely delicious served plain. Finish it with a dusting of powdered sugar or a tart lemon icing. Don’t forget that glass of sweet tea or a warm mug of coffee on the side! You can make it even fancier with some fresh berries (or other fresh fruit) and a dollop of whipped cream. You can never go wrong with a scoop of vanilla ice cream either.
For a July 4th or Memorial Day celebration, garnish each slice with red berries (such as strawberries or raspberries). It’s a red, white, and blue theme!
Preparation and Storage Tips
- The pound cake will stay fresh when covered at room temperature for 4-5 days — it does not need to be refrigerated. To extend the life of your cake, wrap it tightly and store it in the refrigerator for up to 1 week or freeze for up to 3 months.
- How to Store: For the refrigerator or countertop, you can just wrap the cake tightly with plastic wrap. For the freezer, I recommend a layer of plastic wrap, followed by another layer of aluminum foil to prevent freezer burn.
- The cake is best when prepared 1 day in advance. The flavors come together and it gets more moist as it rests!
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Blueberry Pound Cake
Ingredients
- 2 cups fresh blueberries
- 3 cups bleached cake flour (such as Swans Down brand), divided
- 3 cups granulated sugar
- 1 ½ cups (3 sticks) salted butter, softened at room temperature
- 1 (8 ounce) package cream cheese, softened at room temperature
- 6 large eggs, at room temperature
- ⅛ teaspoon kosher salt
- 1 ½ tablespoons pure vanilla extract
- ½ teaspoon almond extract
- Optional, for dusting: powdered sugar
Instructions
- Grease and lightly flour a tube pan or Bundt pan; set aside. Do not preheat the oven. In a medium bowl, toss together the blueberries with ¼ cup of the flour. Set aside.
- In a large bowl, use the paddle attachment on an electric stand mixer to cream together the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add the cream cheese; beat until smooth, about 30 seconds. With the mixer on low speed, add the eggs, one at a time, mixing well after each addition. Scrape the sides and bottom of the bowl periodically. Gradually add remaining 2 ¾ cups of the flour, mixing on low speed after each addition, and scraping the bowl as needed. Mix just until combined, about 1 minute total. Add the salt, vanilla extract, and almond extract; beat until smooth. Gently fold in the flour-coated blueberries and any extra flour from the bowl.
- Transfer the batter to the prepared pan. Tap it a couple of times on the counter to release any big air bubbles.
- Place the pan on a rack in the lower third of the cold oven. Shut the oven, and turn the temperature to 300°F. Bake the cake until a wooden toothpick inserted into the center of the cake comes out clean, about 1 hour and 50 minutes – 2 hours. Let the cake cool in the pan for 10 minutes, then invert on a serving plate or wire rack to cool completely.
- Once cool, dust powdered sugar on top of the cake.
Notes
Nutrition
Recipe Variations
- Omit the almond extract. Add 1-2 teaspoons of lemon extract. Alternatively, use the zest from 2 lemons and 1 tablespoon of fresh lemon juice.
- Instead of dusting with powdered sugar, drizzle with a sweet and tart lemon glaze. To make the lemon glaze, whisk together 1 ¼ cups of confectioners sugar with 2-3 tablespoons of freshly-squeezed lemon juice and 1 teaspoon of vanilla extract. Add extra powdered sugar to thicken the glaze, or thin the glaze with extra lemon juice.
- If you don’t have a Bundt pan or a tube pan, you can use two 8 ½ x 4 ½-inch loaf pans. Alternatively, cut the ingredients in half to make just 1 blueberry pound cake loaf.
- If using unsalted butter, add an extra ½ teaspoon – ¾ teaspoon of salt to the batter.
More Blueberry Dessert Recipes to Try
Old Fashioned Blueberry Buckle
1 hour hr
Easy Blueberry Cobbler
45 minutes mins
Blueberry Yum Yum
3 hours hrs 30 minutes mins
Originally published in June, 2023, this post was updated in May, 2025.
I was so happy to fine your recipes,it’s also gave me option to usedon other fruit recipes
We’re happy to have you here and hope you enjoy the recipes, Naomi!
The BEST pound cake ever!!!! I have made them for several people and they all say it’s the best they’ve ever had!!! Follow her recipe, you will be happy you did!!!!!!! Thank you
Thank you so much, Rhett! We’re happy to hear it’s such a hit for you.
OMG! That is such a delicious recipe! My son has gone gluten free, so I made it with gluten free flour and it is amazing! I am a Home Ec. teacher by trade and am bringing some to school this week for my staff to enjoy too! I recommend you to ALL of my friends, as ALL of your recipes are m-m-GOOD!
Thank you so much for such a kind review, Kathy! We’re so glad you enjoyed the recipe.