Moist, fruity, and bursting with flavor, this Blueberry Pound Cake is a delightful blend of tart berries, creamy yogurt, and citrusy lemon zest. Whether you serve it for brunch, dessert, or a midday snack, this cake delivers a perfect balance of sweetness and tang in every slice.
If you love our Lemon Poppy Seed Loaf or Greek Yogurt Coffee Cake, this blueberry version offers a juicy, berry-packed twist you won’t want to miss.
What is Blueberry Pound Cake?
Blueberry Pound Cake is a rich, dense cake made with a combination of cane sugar, cream cheese, yogurt, and both all-purpose and whole wheat pastry flour. It’s packed with blueberries and brightened with lemon zest and juice for a refreshing finish. As the saying goes, the way to a man’s heart is through his stomach — and this cake is definitely a keeper!
Why You’ll Love This Recipe
Moist and Tangy: Greek yogurt and cream cheese make it incredibly tender and flavorful.
Perfectly Sweet: Cane sugar, lemon, and blueberries create a balanced taste.
Great for Any Occasion: Serve it for brunch, dessert, or a sweet snack with tea or coffee.
If you’ve enjoyed our Strawberry Yogurt Cake, this one is another fruity favorite to add to your baking list.
How to Make Blueberry Pound Cake
Quick Overview
Beat the wet ingredients, fold in the dry ingredients and blueberries, then bake until golden. This simple recipe creates a bakery-worthy result every time.
Ingredients:
- 2 cups cane sugar
- 1/2 cup light butter
- 1/2 (8 oz) block 1/3-less-fat cream cheese, softened
- 3 large eggs
- 1 large egg white
- 2 cups all-purpose flour, divided
- 1 cup whole wheat pastry flour
- 2 cups fresh or frozen blueberries
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup plain Greek yogurt
- 2 tsp vanilla extract
- 1 tsp lemon juice
- 1 tsp lemon zest
- Cooking spray
Step-by-Step Instructions:
- Preheat Oven: Set oven to 350°F. Coat a 10-inch tube pan or large loaf pan with cooking spray.
- Cream Butter and Sugar: In a large bowl, beat cane sugar, butter, and cream cheese at medium speed for about 5 minutes until well-blended.
- Add Eggs: Add eggs and egg white one at a time, beating well after each addition.
- Prepare Blueberries: In a small bowl, toss blueberries with 2 tbsp flour to coat. This helps prevent them from sinking in the batter.
- Mix Dry Ingredients: In another bowl, combine remaining flour, baking powder, baking soda, and salt.
- Combine Ingredients: Add dry ingredients to the sugar mixture alternately with yogurt, beginning and ending with the flour mixture.
- Add Flavorings and Berries: Fold in the floured blueberries, vanilla extract, lemon juice, and lemon zest.
- Bake: Pour the batter into the prepared pan. Bake at 350°F for 1 hour and 10 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool: Cool the cake in the pan for 10 minutes. Remove from the pan and cool completely before slicing.
What to Serve with Blueberry Pound Cake
- A dollop of whipped cream or scoop of vanilla ice cream
- Fresh berries or lemon curd
- A hot cup of coffee or iced tea
Top Tips for Best Results
- Toss Blueberries in Flour: Prevents sinking during baking.
- Don’t Overmix: Keeps the cake light and tender.
- Use Fresh Zest and Juice: Enhances the brightness and balance of flavor.
Storing and Reheating Tips
- Storage: Store at room temperature in an airtight container for up to 3 days.
- Refrigeration: Keeps well in the fridge for up to 5 days.
- Freezing: Freeze slices individually for up to 2 months.
- Reheating: Microwave slices for 10–15 seconds for a just-baked feel.
FAQs
Can I use all-purpose flour only?
Yes, but adding whole wheat pastry flour boosts texture and nutrition.
Can I use frozen blueberries?
Yes, just don’t thaw them first to avoid discoloring the batter.
Can I use low-fat yogurt?
Yes, but full-fat yogurt offers richer flavor and better texture.
What can I use instead of cream cheese?
You can use sour cream or additional Greek yogurt for a similar texture.
Conclusion
This Blueberry Pound Cake is a deliciously moist, fruit-filled dessert that works beautifully for any occasion. Easy to make and bursting with fresh flavor, it’s the kind of cake that feels both indulgent and comforting.
Ingredients
- 2 cups cane sugar
- 1/2 cup light butter
- 1/2 (8 oz) block 1/3-less-fat cream cheese, softened
- 3 large eggs
- 1 large egg white
- 2 cups all-purpose flour, divided
- 1 cup whole wheat pastry flour
- 2 cups fresh or frozen blueberries
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup plain Greek yogurt
- 2 tsp vanilla extract
- 1 tsp lemon juice
- 1 tsp lemon zest
- Cooking spray
Instructions
- Preheat oven to 350°F. Coat a 10-inch tube pan or large loaf pan with cooking spray.
- In a large bowl, beat sugar, butter, and cream cheese for about 5 minutes until fluffy.
- Add eggs and egg white one at a time, beating well after each addition.
- Toss blueberries with 2 tablespoons flour to prevent sinking.
- In a separate bowl, combine remaining flour, baking powder, baking soda, and salt.
- Add dry ingredients to the wet mixture alternately with yogurt, beginning and ending with dry ingredients.
- Fold in floured blueberries, vanilla, lemon juice, and lemon zest.
- Pour batter into pan and bake for 1 hour and 10 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes before transferring to a wire rack. Cool completely before slicing.
Notes
You can use frozen blueberries (do not thaw), and substitute sour cream for cream cheese if needed. For added flavor, drizzle with lemon glaze before serving.