Soft and Moist Blueberry Pound Cake
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This classic soft and moist Blueberry Lemon Pound Cake is bursting with so much flavor. It’s full of lemon zest and juicy blueberries that will burst in your mouth. No matter if you have it as a mid day snack, breakfast or with ice cream as dessert, this classic loaf cake recipe will live in your kitchen for years!
Lately I’ve been longing for making classic recipes. Just the thought of certain timeless recipes make me feel safe and at home, like classic chocolate cake or simple sweetened condensed milk cookies. There’s nothing more I’m enjoying now than to have a cup of tea in one hand and an old baking book on my lap, like the book worm I am and the world has never seen. In one of those journeys I realized that a classic blueberry pound cake was long overdue in this blog.
How it’s even possible that I haven’t published that recipe yet? I have to admit I’ve been somewhat guilty of letting trends get up to my mind sometimes, with many receiving a blueberry twist. But you know, for someone that has in her freezer piles of them always waiting for the next shoot, not having yet shared a classic blueberry pound cake feels unacceptable.
But the wait is soo over my friends! It’s finally here! This is my recipe for the best blueberry pound cake made from scratch and with lots of love!
This pound cake is made with 2 full cups of juicy blueberries It's like discovering little pockets of joy nestled within the soft, buttery crumb of the cake. Plus, you know that if there are blueberries, there has to be some lemon in the recipe as well. The combination of these two brings so much brightness and creates a perfect balance of flavors! The tartness of the lemon notes contrast beautifully with the natural sweetness of the blueberries, creating a burst of zest in every bite!
And let's not forget about the texture! Besides the lemon, this blueberry pound cake is made with some cream cheese in the actual batter for a creamy-and-dense yet tender crumb and a very nice tang in every bite. I top it up with a crumble topping to add more texture and pockets of sugary goodness. I’m telling you, this is a very good one!
You only need basic baking ingredients and little less than two hours to make this blueberry pound cake. You may use fresh or frozen blueberries. I prefer using frozen because there less risk of them breaking when being mixed. If using fresh, I like to place in the freezer the ones I’ll be using at the beginning of the process, this ways they will be firmer when ready to add to the batter.
Now here are my steps when making this cake:
How to make the best Blueberry Pound Cake:
As just mentioned, if using fresh blueberries, start by placing them in the freezer. This is totally optional but I prefer to work with firmer blueberries.
Prepare a 9” x 5” loaf cake pan by lining with parchment paper or greasing with plenty of butter.
Take out the butter to make it softer. Dot not let it become too warm. If that happens, place it in the fridge a few minutes.
Preheat your oven to 325°. I like to bake this cake at a lower temperature for a softer and tender crumb.
Pound cakes can be a bit moody when it comes to how much air you incorporate into the batter. Too much or too little and the cake won’t rise properly. It’s important to follow the suggested times and cues to make sure you hit the perfect mark.
Finish mixing this batter by hand to prevent over mixing.
To prevent a clump of blueberries at the bottom of the cake, it’s a good idea to spread some of the batter before the blueberries are added at the bottom of the pan. Then add the blueberries and lemon zest, gently mix and then scrape into the pan. Do not fill the pan until the top! Just ¾ of it so the cake rise nice and rounded . (I didn’t noticed how much batter I was adding to the pan while making the video and had to remove some when I was about to place it in the oven.)
Top with crumble topping if you want and bake according to the instructions below. Drizzle with a simple vanilla glaze made by mixing confectioner’s sugar with a bit of lemon juice and milk.
This cake can be in a cool and dry area the first day after baked. After that, store in the fridge, if there’s some still around : )
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My pretty loaf cake pan, which comes with an adorable mini loaf pan as well.
Pre-cut parchment paper to have it easier in the kitchen.
My trusted stand-mixer. I highly recommend making this recipe with a stand mixer instead of an electric hand mixer.
This beautiful ceramic large mixing bowl is one of my favorites!
3 recipes I think you’ll love if you’re loving this one:
Soft and Moist Chocolate Chip Banana Bread
Super Moist Lemon Blueberry Cake
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Can’t wait to hear how fast you will be baking this cake on the comments section below. Remember to take a pic and tag me at Instagram (@devamadeo), TikTok (@DevAmadeo) or Facebook (@DevAmadeo). Have a sweet blueberry baking season!
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Soft and Moist Blueberry Pound Cake
Ingredients
Crumble topping:
◯ Butter, cold - 1 TBSP
◯ Flour - ½ cup, 60g
◯ Natural granulated sugar - ¼ cup, 50g
Cake:
◯ All-purpose flour, preferably unbleached - 1 ½ cup, 200g
◯ Fine sea salt - ¼ Tsp
◯ Baking powder - ⅛ Tsp
◯ Butter, preferably European style for more fat content, softened- 14 TBSP, 200g, plus about 2 TBSP for greasing the pan
◯ Cream cheese, softened - 4oz (½ brick), 112g
◯ Vegetable oil - 1 TBSP, 12g
◯ Vanilla extract - 1 TBSP
◯ Natural granulated sugar - 1 ⅓ cup, 269g
◯ Large eggs, at room temperature - 3
◯ Lemon zest - 1 TBSP, about the zest of 1 medium lemons
◯ Blueberries, fresh or frozen - 2 cups, 264g
Vanilla glaze:
◯ Confectioner’s sugar, sifted - ½ cups, 67g
◯ Freshly squeezed lemon juice - about 1 to 2 Tsp
◯ Drizzle of any kind of milk
Details:
Yield:
A 9” x 5” loaf cake
Total time:
1.5 hours
Active time: 20 minutes to make the cake batter
Baking time:
60-70 minutes
Equipment:
9” x 5” loaf cake pan, stand-mixer or electric hand mixer, parchment paper for lining the pan.
Steps:
Making the crumble:
In a bowl mix with your fingers or two butter knives the tablespoon/14g of butter, the half cup/60g of flour and the ¼ cup/50g of sugar until th emixture looks crumbly and the butter is in pea sized pieces. Place in the fridge until ready to use. It should be cold when added to the top of the cake.
Making the cake:
Preheat oven to 325°. Grease a 9” x 5” loaf cake pan with butter or line with parchment paper.
Over a large bowl sift together the 1 ½ cup/200g of flour, the ¼ teaspoon of salt and the ⅛ teaspoon of baking powder.
In the bowl of a stand mixer with the paddle attachment or with an electric mixer with the beaters, beat the 14 tablespoons/200g of butter in high speed (#6 in the Kitchen Aid) for 2 minutes to make it fluffy. Add the 4 ounces/112g of cream cheese in chunks and beat just to incorporate it with the butter. Add the tablespoon/12g of oil and the tablespoon/12g of vanilla and mix in high speed for 2 minutes. With the mixer running, add the 1 ⅓ cup/269g of sugar slowly until incorporated.
Stop mixer and scrap down the sides and through the bottom and sides of the bowl to make sure there’s no sugar stuck. Bring speed to high again and beat for 3 minutes. Please take note that if you are using a hand electric mixer, you should add one to two minutes at each step. Add eggs, one at a time, and beat until they are fully incorporated. Stop mixer and scrape down once more. Beat for 30 seconds to make sure everything is well incorporated.
Bring speed to the lowest (#1 in the KA) and add the flour mixture until most of has been incorporated, leaving about ¼ cup on the bowl. Spread about ⅓ of the batter in the loaf pan. Add the tablespoon of lemon zest, the 2 cups/269g of blueberries and the remaining flour. Finish mixing by hand with a folding motion using a rubber spatula or wooden spoon.
Transfer remaining batter to prepared pan, making sure there are no gaps between the batter and the walls. Sprinkle the crumble topping on top and add extra blueberries to decorate.
Bake for 55 to 65 minutes, until top is deep golden brown and a toothpick comes out clean when you insert it through the very center of the cake, which would be opened. Do not open oven door before 55 minutes of baking. If cake’s done, turn off oven and open oven door. Wait about a minute or two before taking it out completely.
In the meantime, make the vanilla glaze (recipe below). Wait until the is completely cooled down before pouring the glaze, otherwise it will melt.
Cut and serve! It will be good for a few days in a dry cool area or for a week in the fridge, just gently reheat or let it come down to room temperature.
Making the vanilla glaze:
Mix the ½ cup/67g of sugar with the one or two tablespoons of lemon juice and the drizzle of milk until thick but still runny. Add more sugar if you want it thicker or add more liquid to make it runnier. Drizzle lightly on top.
