This moist blueberry pound cake is made with pantry staples, packed with juicy blueberries, and topped with a homemade blueberry cream cheese frosting that is bursting with flavor!
Pound cake is such an easy recipe when you need a dessert on the fly. Usually they require only simple ingredients and the prep work is simple. They also freeze well, so it’s a great make ahead idea too. Even though glazes are often used to pour over top, I’m topping today’s buttery cake with blueberry cream cheese frosting.
If you have more fresh blueberries to get rid of, try these blueberry lemon blondies, mini blueberry pies, or my Chantilly cake. You can also make blueberry butter that is the perfect breakfast spread and so simple because it’s cooked in the crock pot!
- all-purpose flour – don’t over measure! This is a common baking mistake and can make a dry, tough cake. Stir the flour to fluff it up, spoon it gently into the measuring cup, then use a knife to level off the top of the measuring cup.
- fresh sweet blueberries – wild blueberries will be the sweetest, but ripe berries from the grocery store are available year round and work great.
- baking powder – helps the cake to rise, so make sure it’s not expired.
- unsalted butter – allow the butter to soften to room temperature, it shouldn’t be melted or cold and hard. The butter contributes flavor to the fat content and works in conjunction with the shortening.
- shortening – has a higher melting point than butter making a fluffier and moister cake.
- granulated sugar – adds sweetness and caramelizes when baking for a tender crumb.
- large eggs – bring to room temperature before adding to the batter.
- vanilla extract – rounds out the flavor and adds just a touch of vanilla.
- buttermilk – the tanginess goes well with the blueberry flavor and makes for a moist cake. Bringing the buttermilk to room temperature helps the ingredients blend more thoroughly and helps the cake bake evenly.
- Blueberry Cream Cheese Frosting – this is our homemade recipe, and it’s delicious!
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Top this delicious blueberry pound cake with our favorite cream cheese frosting filled with fresh blueberries, a vanilla glaze, or with a scoop of vanilla ice cream. A light dusting of powdered sugar is simple and classic as well.
Substitutions and Variations
- No shortening – substitute a third stick of butter for the shortening if desired.
- Lemon blueberry bundt cake – add some lemon zest and the juice from 1 large lemon to the batter. You can also mix powdered sugar with lemon juice to make a glaze and pour over top. The fresh lemon flavor adds a nice contrast and pairs well with blueberries. Lemon zest can also be added to the batter and/or the glaze.
- Pan Size – you can also make this cake in a loaf pan (or cupcakes), but you may have extra batter leftover and the baking time will need to be reduced. Use the same recipe and instructions if you are using a 9-inch tube pan.
PREP: Grease a 9-inch bundt pan with cooking spray and preheat the oven to 325 degrees.
Step 1: Measure and add the flour to a large bowl; remove 1 tablespoon of the flour. Toss the fresh berries in the tablespoon of flour. Then add the baking powder to the remaining flour and stir.
Step 2: Cream the butter, sugar, and shortening using an electric mixer on medium speed. Scrape down the sides of the bowl as needed.
Step 3: Add each egg one at a time. Beat on high speed for 30 seconds after adding each one. Mix in the vanilla.
Step 3: Rotate between adding the buttermilk and dry ingredients. Stir just until combined with a rubber spatula after each addition. Fold in the blueberries.
Step 4: Pour the cake batter into the prepared pan and bake for 75-80 minutes.
Pro Tip: Insert a toothpick into the center of the cake to test for doneness. It should only come out with a few moist crumbs.
Step 5: Cool in the pan for 20 minutes. Then let the cake cool on a wire rack the rest of the way.
Step 6: Once the blueberry bundt cake has cooled completely, pour a simple glaze or pipe our blueberry cream cheese frosting over top of the cake and let it run down the sides.
SERVE: Cut a thick slice of buttery cake and serve with a scoop of ice cream and enjoy!
- If using a stand mixer, use the paddle attachment for mixing.
- Tossing the berries in flour keeps them from sinking to the bottom of the cake.
- Room temperature eggs add more volume to the pound cake.
- When greasing the pan, I recommend non-stick spray, versus flouring.
- The cake should turn on to the rack easily if it was greased well. If not use a serrated knife around the edge to release the sides.
The pound cake originally got its name because the recipe called for a pound of flour, butter, sugar, and eggs.
Cover the cake with plastic wrap or store in an airtight container for up to 1 week.
Place the pound cake in a freezer-safe container or wrap it in a layer of plastic wrap and a layer of aluminum foil and freeze for up to 3 months.
Pound cakes are denser than, and typically do not rise high, like a lighter, fluffy cake. However, there are three key factors in this particular blueberry pound cake recipe contributing to proper rise. Creaming together the butter, shortening, and sugar until light and fluffy incorporates air into the mixture, creating tiny air pockets that expand during baking and help the cake rise.
Beating in room temperature eggs, one at a time, traps air and provides additional lift during baking. And, of course, we use baking powder as a chemical leavening agent to provide extra lift.
If you tried this Blueberry Pound Cake Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Blueberry Pound Cake
- 3 cups all-purpose flour
- 2 cups fresh blueberries
- 1 teaspoon baking powder
- 1 cup unsalted butter softened
- ½ cup shortening
- 2 ¾ cups granulated sugar
- 4 eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ recipe Blueberry Cream Cheese Frosting
- Preheat oven to 325°F. Spray 9-inch bundt cake pan with nonstick cooking spray and set aside.
- Measure flour into a medium bowl. Remove one tablespoon of flour and toss it with the blueberries. Add the baking powder to the bowl with the remaining flour and stir to combine.
- Cream together butter, shortening, and sugar in the bowl of a standing mixer or large mixing bowl.
- Add eggs one at a time, beating on high speed for 30 seconds after each addition. Add in the vanilla extract.
- Rotate between adding the flour mixture and the buttermilk, stirring minimally between each addition.
- Fold in the blueberries.
- Pour batter into the prepared bundt pan and bake for 75-80 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool for 20 minutes, then turn out onto a wire rack to cool the rest of the way.
- Top the cooled cake with a simple glaze or top with blueberry cream cheese frosting. (We used a ½ recipe of blueberry cream cheese frosting and heated just a few seconds in the microwave to achieve a more pourable consistency.)