This blueberry pound cake has a tender, buttery crumb and is studded with fresh blueberries for a fruity twist. It’s straightforward to prepare, and every bite is moist, rich, and flavorful.
A Butter Lover‘s Dream
Pound cake is one of my favorite desserts to bake because it’s so versatile and nearly foolproof. Its rich, buttery flavor and dense yet tender texture make it a treat that everyone enjoys. Whether served as is or paired with a dollop of whipped cream or fresh fruit, it’s always a crowd-pleaser.
They say blueberries are packed with nutrients and are especially healthy for children, so I make sure to stock up whenever they’re in season.
When I bought some fresh, plump blueberries recently, I decided to put them to good use.
I turned part of the batch into a sweet and tangy blueberry jam, perfect for spreading on toast or pancakes.
With the rest, I couldn’t resist whipping up a batch of this delightful blueberry pound cake. The juicy bursts of blueberries baked into the buttery cake make it an irresistible treat for the whole family!
Why You‘ll Love This Recipe
- Simple and reliable: Uses common pantry staples and easy-to-follow steps.
- Rich and buttery: The creamy combination of butter and cream cheese creates an indulgent texture.
- Customizable sweetness: Adjust the sugar level to suit your taste.
- Versatile: Enjoy it fresh, or store it for a quick treat anytime!
Ingredients
- 90g unsalted butter, softened
- 50g powdered sugar (adjust sweetness to taste)
- 50g cream cheese, softened
- 2 room-temperature eggs
- 2g baking powder
- 130g cake flour
- 50–100g fresh blueberries (as preferred)
Instructions
Soften Ingredients
- Cut the butter into small pieces and let it soften at room temperature until it’s soft enough to leave a dent when pressed lightly. Allow the cream cheese to soften as well.
Cream Butter and Cream Cheese
- Place the softened butter and powdered sugar into a large mixing bowl. Using an electric mixer on low speed, blend until the sugar is fully incorporated.
- Increase the speed to medium-high and whip until the butter becomes light and fluffy, doubling in volume.
- Add the softened cream cheese and beat on medium-high speed until smooth and creamy.
Add Eggs
- Add eggs in two batches to the creamed mixture. Mix on low speed after each addition until fully incorporated. Avoid overmixing to prevent separation.
Sift in Dry Ingredients
- Combine the cake flour and baking powder, then sift the mixture into the wet ingredients.
- Using a silicone spatula, gently fold the dry ingredients into the batter with a cutting and folding motion. Mix until smooth and glossy, ensuring no dry flour remains. Do not overmix.
Add Blueberries
- Wash the blueberries, pat them dry with paper towels, and gently fold them into the batter.
Prepare the Mold
- Line the cake mold with parchment paper or foil for easy removal. Pour the batter into the mold and level the surface with a spatula.
Bake the Cake
- Preheat the oven to 170°C (340°F). Place the cake mold in the middle rack and bake for about 45 minutes.
- If the cake browns too quickly on top, cover it with foil to prevent burning. Use a toothpick to check doneness; it should come out clean when inserted into the center.
Cool and Serve
- Remove the cake from the oven and let it cool on a wire rack for 5–10 minutes. Take the cake out of the mold and cool completely before slicing.
Notes
- Softening Butter and Cream Cheese: Proper softening is key to achieving a smooth and airy batter.
- Blueberry Tips: Patting the blueberries dry prevents extra moisture from affecting the cake’s texture.
Frequently Asked Questions
- Can I use frozen blueberries?
Yes, you can! Be sure to rinse and pat them dry before adding to the batter. Tossing them lightly in flour can help prevent them from sinking. - How should I store the cake?
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. - Can I double the recipe?
Absolutely! Use a larger mold and adjust the baking time accordingly. Check for doneness with a toothpick.
Moist and Buttery Blueberry Cake
This blueberry pound cake is rich, buttery, and bursting with juicy blueberries in every bite. Easy to make and perfect for any occasion, it’s a delightful treat that pairs wonderfully with tea, coffee, or as a dessert!
Servings: 2
Ingredients
- 90 g unsalted butter softened
- 50 g powdered sugar adjust sweetness to taste
- 50 g cream cheese softened
- 2 room-temperature eggs
- 2 g baking powder
- 130 g cake flour
- 50 –100g fresh blueberries as preferred
Instructions
Soften Ingredients
- Cut the butter into small pieces and let it soften at room temperature until it's soft enough to leave a dent when pressed lightly. Allow the cream cheese to soften as well.
Cream Butter and Cream Cheese
- Place the softened butter and powdered sugar into a large mixing bowl. Using an electric mixer on low speed, blend until the sugar is fully incorporated.
- Increase the speed to medium-high and whip until the butter becomes light and fluffy, doubling in volume.
- Add the softened cream cheese and beat on medium-high speed until smooth and creamy.
Add Eggs
- Add eggs in two batches to the creamed mixture. Mix on low speed after each addition until fully incorporated. Avoid overmixing to prevent separation.
Sift in Dry Ingredients
- Combine the cake flour and baking powder, then sift the mixture into the wet ingredients.
- Using a silicone spatula, gently fold the dry ingredients into the batter with a cutting and folding motion. Mix until smooth and glossy, ensuring no dry flour remains. Do not overmix.
Add Blueberries
- Wash the blueberries, pat them dry with paper towels, and gently fold them into the batter.
Prepare the Mold
- Line the cake mold with parchment paper or foil for easy removal. Pour the batter into the mold and level the surface with a spatula.
Bake the Cake
- Preheat the oven to 170°C (340°F). Place the cake mold in the middle rack and bake for about 45 minutes.
- If the cake browns too quickly on top, cover it with foil to prevent burning. Use a toothpick to check doneness; it should come out clean when inserted into the center.
Cool and Serve
- Remove the cake from the oven and let it cool on a wire rack for 5–10 minutes. Take the cake out of the mold and cool completely before slicing.