Creamy, juicy, and bursting with fresh berry flavor, this Blueberry Pound Cake is the kind of comforting dessert that disappears faster than you can say “slice me another.” With a tender, buttery crumb and pockets of sweet-tart blueberries, it’s perfect for afternoon tea, brunch, or a cozy weekend treat. Fun fact: adding a touch of lemon zest and Greek yogurt keeps the cake moist and brightens the flavor without extra fuss.
This recipe stands out because it’s simple to make, uses pantry-friendly ingredients, and yields a cake with a rich texture thanks to cream cheese folded into the batter. Families love it because even picky eaters ask for seconds. If you enjoy classic pound cakes, be sure to explore other twists like this blueberry pound cake variations on the blog for more inspiration. Get your pan ready — this one’s a keeper!
What is Blueberry Pound Cake?
Ever wonder why it’s called a pound cake when it doesn’t weigh a pound? Why does the blueberry get top billing when the cake is what everyone raves about? Maybe it’s because the original pound cake used a pound of each main ingredient — butter, sugar, eggs, and flour — and bakers just kept tweaking the formula. So why “Blueberry Pound Cake”? Because someone brilliant realized tossing in a few cups of berries turns that old-school classic into a juicy, modern favorite. Who wouldn’t agree that “the way to a man’s heart is through his stomach.” Try this playful twist and see if the legend holds true!
Why You’ll Love This
- Irresistible texture: The combination of butter, cream cheese, and Greek yogurt makes the crumb unbelievably tender and rich, while lemon zest and juice brighten every bite.
- Wallet-friendly and comforting: Making this at home costs far less than buying bakery slices. A bag of blueberries (fresh or frozen) and a few pantry staples give you a bakery-quality cake without the price tag.
- Flavorful finish: Fresh or frozen blueberries create juicy bursts, and the subtle tang from cream cheese and yogurt balances the sweetness beautifully. A light dusting of powdered sugar or a simple glaze takes it over the top.
If you’re fond of classic comfort bakes, this cake pairs nicely in spirit with our 7-Up pound cake recipe, but it’s brighter and fruitier thanks to the berries and lemon. Ready to bake? Let’s do it.
How to Make
Quick Overview
This Blueberry Pound Cake is delightfully straightforward: creamed butter, sugar, and cream cheese form the base, eggs add structure, and a mix of flours keeps the texture substantial but tender. Blueberries are tossed with a bit of flour so they stay suspended in the batter instead of sinking. Expect about 20 minutes prep and roughly 70 minutes baking for a total time of about 1 hour 30 minutes including cooling. The standout is the moist, lemon-kissed crumb studded with juicy berries.
Ingredients
- 2 cups cane sugar
- 1/2 cup light butter, softened to room temperature
- 1/2 (8 oz) block 1/3-less-fat cream cheese, softened to room temperature
- 3 large eggs, room temperature
- 1 large egg white, room temperature
- 2 cups all-purpose flour, divided
- 1 cup whole wheat pastry flour
- 2 cups fresh or frozen blueberries, rinsed and patted dry if fresh
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup plain Greek yogurt, room temperature
- 2 tsp vanilla extract
- 1 tsp lemon juice
- 1 tsp lemon zest, finely grated
- Cooking spray as needed for the pan
Directions
- Preheat oven to 350°F. Coat a 10-inch tube pan or large loaf pan with cooking spray and set aside.
- In a large bowl, beat cane sugar, light butter, and softened cream cheese for about 5 minutes until the mixture is light, fluffy, and pale in color. Scrape the bowl as needed to ensure even mixing.
- Add eggs and egg white one at a time, beating well after each addition so the batter remains smooth and emulsified.
- Toss blueberries with 2 tablespoons of the all-purpose flour to prevent them from sinking in the batter. This step helps distribute berries evenly.
- In a separate bowl, whisk together the remaining flour (measure after removing the 2 tablespoons), whole wheat pastry flour, baking powder, baking soda, and salt until well combined.
- Add dry ingredients to the wet mixture alternately with Greek yogurt, beginning and ending with the dry ingredients. Mix on low speed and stop as soon as ingredients are incorporated — overmixing develops gluten and makes the cake dense.
- Gently fold in the floured blueberries, vanilla extract, lemon juice, and lemon zest with a rubber spatula to avoid breaking the berries and to maintain a tender crumb.
- Pour batter into the prepared pan, smoothing the top with a spatula. Bake for about 1 hour and 10 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes before transferring to a wire rack. Cool completely before slicing to get neat slices.
What to Serve With
Serve slices warm or at room temperature. Pairing ideas:
- A dollop of whipped cream or a scoop of vanilla ice cream for dessert.
- A simple lemon glaze or honey drizzle to complement the lemon notes.
- Fresh mixed greens with a citrus vinaigrette for a light brunch plate.
- Coffee, Earl Grey tea, or a sparkling lemonade for a refreshing contrast.
For a brunch spread, add a fruit salad and some savory quiche to balance the sweetness.
Top Tips for Perfecting
- Use room-temperature ingredients: Eggs, butter, cream cheese, and yogurt blend more uniformly when warm, giving a smoother batter.
- Prevent sinking berries: Toss blueberries with a little flour as instructed, and fold gently.
- Don’t overmix once the flour is added: Mix just until combined to keep the cake tender.
- Swap flours carefully: The recipe uses whole wheat pastry flour for a light whole-grain touch; if you substitute regular whole wheat, expect a denser crumb.
- If using frozen blueberries, do not thaw; toss frozen berries in flour and fold into batter straight from the freezer to reduce bleeding.
Storing and Reheating Tips
- Refrigeration: Store leftover slices in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving or warm gently.
- Freezing: Wrap cooled slices tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw in the refrigerator overnight or at room temperature for a few hours.
- Reheating: Warm slices in a 300°F oven for 8–10 minutes or microwave a single slice for 15–20 seconds. If frozen, thaw fully before reheating to avoid sogginess.
FAQs
Can I use frozen blueberries instead of fresh?
Yes. Use frozen blueberries straight from the freezer and toss them with flour as directed. Do not thaw to minimize color bleeding and soggy spots.
Can I make this in a regular loaf pan instead of a tube pan?
Yes. A large loaf pan works fine. Baking time may vary slightly; start checking at 60 minutes and bake until a toothpick comes out clean.
Is Greek yogurt necessary, or can I use sour cream?
You can substitute sour cream for Greek yogurt in a 1:1 ratio. Both add moisture and tang, but Greek yogurt is slightly thicker and higher in protein.
How can I make this cake more lemony?
Increase the lemon zest to 2 teaspoons and add an extra 1/2 teaspoon lemon juice. A light lemon glaze over the cooled cake also amplifies the citrus flavor.
Can I reduce sugar in this recipe?
You can reduce sugar slightly, but pound cakes rely on sugar for structure and moisture. Try reducing by 1/4 cup for a less sweet cake, but expect a modest change in texture.
Conclusion
This Blueberry Pound Cake is a fuss-free, crowd-pleasing recipe that delivers moist, buttery slices speckled with juicy berries and bright lemon notes. It’s simple enough for a weeknight bake and special enough for weekend gatherings — perfect for sharing with family and friends. If you want another take on a classic that’s loaded with blueberries and wonderfully moist, check out Fresh Blueberry Pound Cake – Loaded with Blueberries So Moist! — it’s a great companion read for more inspiration.
Blueberry Pound Cake
Equipment
- 10-inch tube pan
- Mixing Bowl
Ingredients
Ingredients
- 2 cups cane sugar
- 1/2 cup light butter, softened to room temperature
- 1/2 block 1/3-less-fat cream cheese, softened to room temperature
- 3 large eggs room temperature
- 1 large egg white room temperature
- 2 cups all-purpose flour divided
- 1 cup whole wheat pastry flour
- 2 cups fresh or frozen blueberries rinsed and patted dry if fresh
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup plain Greek yogurt room temperature
- 2 tsp vanilla extract
- 1 tsp lemon juice
- 1 tsp lemon zest finely grated
- Cooking spray as needed for the pan
Instructions
- Preheat oven to 350°F. Coat a 10-inch tube pan or large loaf pan with cooking spray and set aside.
- In a large bowl, beat cane sugar, light butter, and softened cream cheese for about 5 minutes until the mixture is light, fluffy, and pale in color. Scrape the bowl as needed to ensure even mixing.
- Add eggs and egg white one at a time, beating well after each addition so the batter remains smooth and emulsified.
- Toss blueberries with 2 tablespoons of the all-purpose flour to prevent them from sinking in the batter. This step helps distribute berries evenly.
- In a separate bowl, whisk together the remaining flour (measure after removing the 2 tablespoons), whole wheat pastry flour, baking powder, baking soda, and salt until well combined.
- Add dry ingredients to the wet mixture alternately with Greek yogurt, beginning and ending with the dry ingredients. Mix on low speed and stop as soon as ingredients are incorporated — overmixing develops gluten and makes the cake dense.
- Gently fold in the floured blueberries, vanilla extract, lemon juice, and lemon zest with a rubber spatula to avoid breaking the berries and to maintain a tender crumb.
- Pour batter into the prepared pan, smoothing the top with a spatula. Bake for about 1 hour and 10 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes before transferring to a wire rack. Cool completely before slicing to get neat slices.