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Blueberry Pound Cake

4.03 avg. rating (80% score) - 58 votes

Blueberry Pound Cake

Easy and elegant, this blueberry pound cake is studded with wild Maine blueberries tossed in cinnamon and sugar, then topped with a sweet glaze.

Learn more with additional photos by viewing the Blueberry Pound Cake blog.

Ingredients

  • Cooking spray
  • 2 cups fresh blueberries (or frozen blueberries)
  • 2 tablespoons cinnamon
  • 5 tablespoons sugar
  • 2-1/4 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 3 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2-1/2 teaspoons vanilla
  • 1/3 cup orange juice or milk
  • 1 cup confectioners' sugar
  • 2 tablespoons sweet butter, very soft
  • 1 tablespoon lemon zest (optional)

Instructions

Grease standard 12-cup Bundt pan with cooking spray.

Mix blueberries, cinnamon, and 5 tablespoons sugar and set aside.

Mix together additional sugar, vegetable oil, and eggs.

Add flour and baking powder to mixture. Add salt, vanilla, and orange juice in batter and beat well.

Spread 1/3 of batter into the bottom of the pan. Top with 1/2 of blueberry mixture, forming a ring around the center of the pan. Repeat, ending with the batter.

Bake at 350 degrees or until a toothpick inserted in the center comes out clean, 75-90 minutes. Cool slightly. Remove cake from pan.

Mix confectioners' sugar, butter, and lemon zest (if using) to make icing and drizzle on cake. Add a little milk if the consistency is too thick.

Comments
  • Catherine

    I sprayed the heck out of the bundt pan, but the cake stuck in there anyhow. The icing was pretty thick, too, even after adding over a tablespoon of milk. I was hoping it would melt and drip down the sides, but it didn’t. I hope at least it will taste good.

    Reply
  • This sounds delicious!! Going by the market today after work for blueberries!

    Reply
  • Debra

    With this season’s fresh blueberries, I got out the recipe again. It was just as wonderful as I remembered it from last season. This time I tried lemonade instead of milk or orange juice and it was delicious! Didn’t even wait to ice it! Yum! Gave some to a neighbor and she loved it so much she asked for the recipe, too!

    Reply
  • Hi Christopher. You can substitute 1 cup of melted butter for the 1 cup of oil without any other adjustments. Just be sure to let it cool a bit before adding.

    Reply
  • Christopher

    I would like to substitute butter for the 1 cup of oil. Would 1 1/4 of a cup of butter be correct and what adjustment should be make to reduce the liquid added given the water that will be added with the butter? Thank you.

    Reply
  • Hi Cindy. The recipe calls for 3 cups of flour. It’s listed under the eggs in the ingredients list. Thanks!

    Reply
  • Great tips! Thanks for sharing, Debra! We’re so glad that you and your family enjoyed the blueberry pound cake.

    Reply
  • Forgot to add: first time I made the cake, I used milk instead of orange juice (the choices offered in the recipe). The second time I decided to try apple cider, out of curiosity. I liked the cider version the best (I don’t like orange juice so I never have it in the house).

    Reply
  • Found this recipe when I went to the website to print out a copy of the apple cider muffin recipe. It looked good so I tried it – delicious! I had no issues with the blueberries sinking; between the cinnamon/sugar coating, and the thickness of the batter, they stayed where they were supposed to. I would recommend not using extra large eggs; I used large eggs and the batter consistency was just right. If it’s too thin, the blueberries will sink and you will need to coat with flour. Following the recipe I also found the icing was too thick to drizzle (and I melted the butter rather than using soft butter). I solved this by adding lemon juice, rather than lemon zest, to the icing and it worked a treat. If you don’t like the lemon, just use a little water. Finally, my oven tends to be hot, which will cook the outer parts of the cake, but leave the center soggy. I compensate by lowering the temp and increasing the cooking time and it comes out fine, cooked through but still moist and delicious. Apart from the above, this is a really good recipe and I am now completely hooked, as is my family!

    Reply
  • I was wondering what sized bunt cake pan was used? That wasn’t mentioned.

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  • janice

    Made it today, June 5, 2014, and it’s absolutely delicious. My only advice would be to generously grease the bundt pan. I had a hard time getting mine out.

    Reply
  • Having pounds of freshly-picked Michigan blueberries, I was looking for a new use for them. This was it! Although I didn’t have a bundt pan, I used a deep casserole dish. After 65 minutes the center was still not done, but the sides were well-browned and I could remove it from the dish. I turned it upside down and baked it for 3 more minutes in the microwave, which set the center. The cake received absolutely rave reviews from the four parties who shared it, even one who normally doesn’t eat sweets. And he praised it profusely. This recipe will become a regular in our home.

    Reply
  • I read the previous comment about the berries falling to the bottom of the cake. I simply coated them with flour, about 2 tablespoons, and then added the cinnamon and sugar. The berries were distributed thoughout the cake.
    It has gotten rave reviews from my family of pound cake lovers!

    Reply
  • This was wonderful, however all the blueberries dropped to the bottom of the pound cake once it was cooked. I woulds uggest adding 1/2 the berries to the top of the batter when the pound cake is half cooked. The blueberries will sink down into the batter but not drop to the bottom. Also 2 T of butter wasn’t enough to mix with 1 cup of confectioner’s sugar. I wasn’t able to drizzle the icing.

    Reply

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