Blueberry Pound Cake

5 from 2 votes

A classic Southern blueberry pound cake with cream cheese is the perfect summertime dessert!

Course Dessert

Cuisine American, Southern

Keyword blueberry pound cake, blueberry pound cake recipe, blueberry pound cake with cream cheese, blueberry poundcake, southern blueberry pound cake

Prep Time 20

Cook Time 2

Cooling Time 2

Total Time 4 20

Servings slices

Calories 469kcal

Author Blair Lonergan

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.

Video

Notes

Properly measure the flour by spooning the flour 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.

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 Bundt 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!

Nutrition