Okay, confession time: I once tried to make a “fancy” blueberry cake with six different glazes and a garnish so complicated I needed a fork for the garnish alone. This cake? It laughs in the face of culinary drama. It delivers buttery crumb, pockets of juicy blueberries, and a smell that makes the whole house stop what it’s doing. I call it my go-to comfort bake when I want something impressive with almost no fuss — and yes, it still makes me proud when I slice into that perfect, tender crumb. Bonus: you’ll get sticky blueberry drips on your hands and a reason to eat cake for breakfast.
Quick Facts
- Yield: Serves 8
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
Why This Recipe is Awesome
This blueberry pound cake balances a rich, buttery crumb with bright, juicy blueberries so every bite feels like dessert and breakfast in one. It comes together with pantry staples, bakes in a single loaf pan, and smells like a warm bakery right in your kitchen. It’s simple enough for weeknight baking, show-stopping enough for Sunday guests — and yes, it’s so forgiving that even your distracted self can still pull off a perfect loaf.
Ingredients
For the Main Dish:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature (1 stick)
- 1/2 cup sour cream (or plain Greek yogurt)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 lemon)
- 1 cup fresh blueberries (if frozen, do not thaw)
- Optional: 1 tablespoon all-purpose flour to toss with blueberries (keeps them from sinking)
For the Sauce / Garnish (if applicable):
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice (fresh)
- A few extra fresh blueberries and lemon slices for garnish
How I Make It
Step 1:
First, I preheat the oven to 350°F and grease a 9×5-inch loaf pan, then line it with parchment so the cake lifts out like a little sunbeam. In a bowl I whisk together 1 1/2 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. That dry mix smells faintly toasty and keeps the texture light.
Step 2:
I cream the 1/2 cup unsalted butter and 1 cup sugar in a stand mixer or with hand beaters until pale and fluffy — it should look like soft clouds and make a slight swooshing sound. Then I add the eggs one at a time, scraping down the bowl, and stir in 1 teaspoon vanilla and the bright pop of 1 tablespoon lemon zest.
Step 3:
Next I add the dry ingredients in two additions, alternating with 1/2 cup sour cream, mixing just until combined. The batter should feel silky and ribbon off the spoon. If you coated the blueberries with that extra tablespoon of flour, fold them gently into the batter now so they don’t break and bleed too much color.
Step 4:
Pour the batter into your prepared pan and smooth the top. Sprinkle any leftover blueberries on top for a rustic look. Bake at 350°F for about 55–65 minutes, or until the top grows golden and a toothpick inserted near the center comes out with a few moist crumbs — not wet batter. You’ll smell sweet, lemony butter as the edges brown and the kitchen turns cozy.
Step 5:
Let the cake cool in the pan for 15 minutes, then lift it out and cool on a rack. Meanwhile whisk 1 cup powdered sugar with 1–2 tablespoons lemon juice to a pourable glaze and drizzle over the cooled loaf. Slice and serve with extra berries. If you can, wait 20 minutes for the glaze to set — fighting the first slice is the hardest part and also the most delicious.
Pro Tips
- Use room-temperature butter and eggs for a smooth, even emulsion; cold ingredients resist and make the batter lumpy.
- If your blueberries are frozen, do not thaw them — toss them in a tablespoon of flour and fold in frozen to prevent color streaks and sinking.
- Test doneness at 55 minutes and then check every 5 minutes: ovens vary, and you want a slightly golden top, not a dried-out loaf.
- For extra flavor, swap half the sour cream for full-fat Greek yogurt — it keeps the crumb tangy and tender.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap sour cream for equal plain Greek yogurt — you’ll keep moisture with a tangy note.
- Use 1:1 gluten-free flour blend in place of all-purpose flour; expect a slightly different crumb and a bit more tenderness.
- To go dairy-free, use a plant-based butter and replace sour cream with a dairy-free yogurt. The flavor shifts a touch, but the cake stays delightful.
- If you lack fresh blueberries, use frozen (straight from the freezer) or substitute chopped strawberries — remember to toss them in flour first.
Variations & Tips
- Add a streusel topping (brown sugar, butter, flour, cinnamon) for a crunchy crown.
- Fold in 1/2 cup chopped toasted almonds for texture and a nutty flavor.
- Swap lemon zest for orange zest for a sweeter citrus twist.
- Make a lavender-blueberry loaf: steep 1 teaspoon culinary lavender in the sour cream for 10 minutes, then strain before using.
- Try browned butter in place of softened butter for a toasty, caramel-like undertone — brown it carefully and cool slightly first.
- Turn this into muffins: fill a lined muffin tin 2/3 full and bake for 20–25 minutes at 350°F.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the loaf, cool completely, and wrap tightly. Store at room temperature for up to 2 days or refrigerate for up to 5 days. Warm slices in a 350°F oven for 5–8 minutes or microwave briefly before serving.
- Can I double the recipe?
- Sure thing. Use two loaf pans and rotate their positions halfway through baking for even browning. Bake time stays similar, but check doneness starting at 50 minutes.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect a slightly denser, moister crumb.
- How do I know it’s done?
- Look for a golden top and slightly pulled-away edges. A toothpick should come out with a few moist crumbs but no raw batter. If you jiggle the pan, the center should feel set, not wobbly.
- What if I don’t have ingredient X?
- If you lack sour cream, use plain yogurt. No fresh berries? Use frozen pockets of berries from the freezer or a splash of jam folded in for a berry swirl.
How I Like to Serve It
I slice this warm for lazy weekend breakfasts with coffee, or I plate it with a scoop of vanilla ice cream for dessert after a casual dinner. It travels beautifully to potlucks and sits happily on picnic blankets. In summer I serve it with fresh peaches; in winter I add a dusting of cinnamon-sugar to the top for cosy vibes.
Notes
- Store wrapped at room temperature for 2 days, or refrigerate up to 5 days. Reheat slices briefly for a just-baked feel.
- If you make muffins, bake to an internal temp around 200°F (if you use a thermometer) or until a toothpick comes out clean.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece!