This Blueberry Pound Cake with a vanilla glaze is moist, sweet and over the top delicious! It's the perfect dessert or breakfast to whip up in the Summer when blueberries are in season. Be prepared to watch it get devoured!
Summer is all about being outside and cooking on the grill, and you won't find me baking much. However, when I am Summer baking, it's all about berries, like in these Lemon blueberry cookies and White Chocolate Raspberry Muffins. I just can't help myself!
This blueberry pound cake is one of those must have recipes in Summer. Loads of fresh blueberries fill the inside of this moist pound cake for the most gorgeous Summer dessert!
Why You'll Love This Recipe:
- It's moist, delicious and full of fresh blueberries
- This pound cake is great for breakfast, dessert or a quick snack
- It only takes about 20 minutes to prep, then goes right into the oven for baking
All Purpose Flour- A versatile flour for making for breads, cakes and more.
Eggs- Pound cake calls for a lot of eggs for the dense and spongy texture.
Sour Cream- Adds fat into the cake batter for a moist and rich batter.
Fresh Blueberries-This bread is perfect for Summer with fresh berries. I highly suggest using fresh berries, as frozen creates more moisture in the batter.
Powdered Sugar, Vanilla Extract, Milk- Creates a simple vanilla glaze.
*You also need a 10 inch bread loaf pan. Other sizes may create different cook times.
See recipe card below for full information on ingredients and quantities.
Want a less sweet pound cake? Just leave off the vanilla glaze!
Like it really sweet? Add in a ½ cup of white chocolate chips to the batter with the blueberries. Don't forget to try my White Chocolate Cookies too!
For a boost of tart flavor, sprinkle on ½ teaspoon of lemon zest over the glaze.
I haven't tested frozen blueberries in this recipe, but I don't suggest them, as they might add more water to the batter.
Prefer unsalted butter? Use 1 cup of unsalted butter and add an extra ½ teaspoon of salt into the dry ingredients.
Don't have a stand mixer? You can use a hand mixer and large bowl instead for this recipe.
How to Make Blueberry Pound Cake with Vanilla Glaze:
Step 1: Preheat the oven to 350 degrees. Spray the bottom and sides of a loaf pan with vegetable spray or butter. Line the bottom with a piece of parchment paper. Set aside.
Step 2: Into a medium sized bowl, whisk together the flour, baking powder and ½ teaspoon of salt. Set aside.
Step 3: Into a stand mixer on medium low speed, cream together the softened butter and granulated sugar until light and fluffy.
Step 4: Add in the eggs and 2 teaspoons of vanilla extract until combined. Plop in the sour cream and continue to mix on medium low speed. Scrape down the sides of the bowl as needed. Note: It's ok that it looks curdled or chunky. The dry ingredients will fix this.
Step 5: Reduce the stand mixer speed to low. Pour in the flour mixture in two batches, until just combined.
Step 6: Use a spatula or spoon to gently stir the fresh blueberries into the batter.
Step 7: Pour the batter into the loaf pan. Bake for 60-75 minutes on the center rack, until the inside is fully cooked. Note: Use a toothpick to test. Insert into the center of the cake. When pulled out, it should look like crumbs, not wet batter.
Step 8: Allow the cake to cool for at least an hour before removing from the loaf pan onto a baking rack. Run a butter knife around the edges (if needed) and it should pop right out.
Step 9: Create the vanilla glaze by whisking together the powdered sugar, milk, 2 teaspoons of vanilla and ⅛ teaspoon salt.
Step 10: Pour the glaze over the top of the pound cake and allow it to set for about 5 minutes. Slice and enjoy!
- Be sure to leave the butter and eggs at room temperature for 1 hour before preparing the batter.
- I highly recommend a 10 inch bread loaf pan. Other sizes may create different cook times.
- For a simple removal of the pound cake from the loaf pan, spray the bottom and sides with vegetable cooking spray and line the bottom of the pan with a piece of parchment paper.
- To keep the cake moist, do not over mix the batter.
- When adding in the sour cream, the wet ingredients will look chunky or curdled. Don't worry, the dry ingredients will smooth it out!
- Allow the pound cake to cool completely before removing from the pan and adding the glaze.
- If the glaze is too thick, add a teaspoon of milk until desired consistency. If it gets too thin, add in a tablespoon of powdered sugar, until desired consistency.
My secrets to a moist pound cake include using sour cream in the recipe and not over mixing the batter.
It hasn't baked all the way through. Use the toothpick test and sink the toothpick down into the center of the cake. When you pull it back out, it should have crumbs, not wet batter. Continue to cook in 5 to 10 minute increments if it looks wet.
The best way is to set yourself up for success from the beginning. Spray the entire inside of the loaf pan with vegetable oil spray or coat with butter. Line the bottom with parchment paper after coating with spray. This will help the parchment paper stay in place. After baking, allow the cake to cool completely. Use a butter knife to run around the outsides of the pound cake. Get a baking rack ready and the pound cake should plop right out of the pan. I usually pop it out into the palm of my hand, then set it right on the baking rack for glazing.
I suggest keeping the pound cake whole and slicing as you need it to keep a really moist and soft pound cake. Place it on a serving tray or plate and cover with plastic wrap or store in a sealed container and keep the cake in the fridge. Allow the slice of cake to sit at room temperature for 30 minutes before eating for the best taste. Enjoy within three days.
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If you tried this Blueberry Pound Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!Print