Healthy Blueberry Pound Cake

Finding the perfect dessert for your weekend family gatherings or potluck parties can feel like a real challenge. Between juggling different taste preferences and trying to make something that’ll actually transport well without turning into a mess, it’s easy to get overwhelmed with all the options out there.

That’s why this blueberry pound cake has become my reliable go-to recipe. It’s wonderfully moist, travels beautifully, and has that classic homestyle taste that makes everyone feel like they’re sitting in their grandmother’s kitchen – plus, those pops of fresh blueberries add just the right amount of fruit flavor without being too sweet.

What Kind of Blueberries Should I Use?

Fresh blueberries are your best bet for this pound cake, though frozen ones can work in a pinch. If you’re using fresh berries, look for ones that are firm, deep blue in color, and have a slight silvery frost on the skin – these are signs of perfectly ripe blueberries. When shopping, give the container a gentle shake – if the berries move freely, they’re fresh, but if they stick together, they might be old or moldy. If you do need to use frozen blueberries, don’t thaw them first – add them to the batter while still frozen to prevent them from bleeding too much color into your cake.

Options for Substitutions

Here are some helpful substitutions you can try with this pound cake recipe:

• All-purpose flour: You can use cake flour for an even softer texture – just add 2 extra tablespoons per cup of flour called for. Self-rising flour works too, but remember to skip the baking powder and salt if you use it.
• Buttermilk: No buttermilk? Mix 1/2 cup regular milk with 1½ teaspoons of lemon juice or white vinegar, let it sit for 5 minutes before using. Plain yogurt thinned with a bit of milk works great too.
• Fresh blueberries: Frozen blueberries can work, but don’t thaw them first – fold them in while still frozen to prevent color bleeding. Other berries like raspberries or blackberries are nice alternatives too.
• Unsalted butter: If using salted butter, just reduce the added salt by 1/4 teaspoon. However, butter is crucial for a pound cake, so I wouldn’t recommend substituting it with oil or margarine.
• Vanilla essence: Feel free to use vanilla extract, vanilla bean paste, or even almond extract for a different flavor profile. If using vanilla bean paste, use the same amount as vanilla essence.
• Powdered sugar: For the glaze, if you’re out of powdered sugar, you can make your own by blending granulated sugar in a food processor until very fine.

Watch Out for These Mistakes While Baking

The biggest challenge when making pound cake is using cold ingredients – room temperature butter, eggs, and buttermilk are absolutely necessary for a smooth, well-mixed batter that bakes evenly. Another common mistake is overmixing the batter once you’ve added the flour, which can lead to a tough, dense cake instead of the tender crumb we’re after – mix just until the flour disappears and no more. To prevent your blueberries from sinking to the bottom, coat them lightly in 2 teaspoons of flour before folding them into the batter, and don’t skip testing the cake’s doneness with a wooden skewer (it should come out clean with just a few moist crumbs). For the perfect texture, let the cake cool in the pan for exactly 10 minutes before removing – any longer and it might stick, any shorter and it could break apart.

What to Serve With Blueberry Pound Cake?

This sweet and buttery pound cake pairs perfectly with a variety of toppings and sides that’ll make it even more special. A scoop of vanilla ice cream or fresh whipped cream adds a cool, creamy element that works really well with the warm or room-temperature cake. For a fruity twist, serve it with additional fresh blueberries or a mixed berry compote on the side. And don’t forget about beverages – a hot cup of coffee or tea makes this cake feel right at home at breakfast or as an afternoon treat. If you’re serving it for dessert, a small glass of dessert wine like Moscato brings out the cake’s sweet berry notes.

Storage Instructions

Keep Fresh: Your blueberry pound cake stays moist and yummy when kept at room temperature in an airtight container for up to 3 days. If you live somewhere humid, pop it in the fridge instead – it’ll stay fresh for up to a week. Just make sure to wrap it well or keep it in a sealed container to prevent it from drying out.

Freeze: This cake freezes really well! Cut it into slices, wrap each piece in plastic wrap and aluminum foil, then place in a freezer bag. It’ll keep its flavor for up to 3 months. This is super handy when you want to have a treat ready for unexpected guests or late-night cravings.

Thaw & Serve: When you’re ready to enjoy your frozen pound cake, just transfer it to the fridge overnight or let it sit at room temperature for about 2-3 hours. If you like it slightly warm, give it a quick 10-second zap in the microwave – it’ll taste almost like it’s fresh from the oven!

Preparation Time	20-30 minutes
Cooking Time	70-80 minutes
Total Time	100-120 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3600
• Protein: 30-35 g
• Fat: 180-200 g
• Carbohydrates: 500-520 g

Ingredients

• 1¾ cups plus 2 teaspoons all-purpose flour (212g total)
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon powder
• 1/2 teaspoon salt
• 1 cup unsalted butter at room temperature (227g)
• 1¼ cups granulated sugar (249g)
• 3 teaspoons vanilla essence
• 3 large eggs, at room temperature
• 1/2 cup buttermilk, at room temperature (113ml)
• 1½ cups fresh blueberries, separated (225g)
• 1 cup powdered sugar, sifted (114g)
• 1/4 teaspoon salt
• 1 tablespoon milk (14ml, adjust as needed)

Step 1: Prepare the Baking Environment

Adjust an oven rack to the middle position and preheat your oven to 350 degrees Fahrenheit (F).

Line a 9×5-inch loaf pan with parchment paper, ensuring it covers the bottom and sides.

Spray the parchment paper and any exposed parts of the pan with non-stick baking spray, then set the pan aside.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine 1 and 3/4 cups of flour, baking powder, cinnamon, and salt.

Whisk these ingredients together until well combined, then set aside.

Step 3: Cream the Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, approximately 1 minute.

Gradually add in the sugar, then increase the speed to medium-high and continue to beat until the mixture is light and fluffy, about 3 minutes.

Add in the vanilla extract, mixing until incorporated.

Step 4: Add Eggs and Combine Wet and Dry Mixtures

Reduce the mixer speed to medium and add in the eggs one at a time, beating well after each addition.

Scrape down the sides of the bowl as needed to ensure everything is well mixed.

Lower the mixer speed to low, then add the flour mixture in three additions, alternating with the buttermilk in two additions.

Mix until just combined and turn off the mixer.

Step 5: Fold in Blueberries and Layer in the Pan

In a small bowl, combine the blueberries with the remaining ½ teaspoon of flour and toss to coat.

Gently fold 1 cup of the blueberries into the batter, stirring until just combined.

Pour ¾ of the batter into the prepared loaf pan, sprinkle the remaining blueberries over the top, then cover with the remaining batter.

Smooth the top with a rubber spatula.

Step 6: Bake and Cool the Cake

Bake the cake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean.

If the top is browning too quickly, lightly tent the pan with aluminum foil.

Let the cake cool in the pan on a cooling rack for 15 minutes, then use the parchment paper to lift it out and allow it to cool completely on the rack.

Step 7: Prepare and Apply the Glaze

In a large liquid measuring cup or bowl, combine the confectioners’ sugar and salt.

Whisk in the milk until the glaze is just combined.

The glaze should be very thick and barely pourable.

Adjust the consistency by adding more milk if too thick, or more sugar if too thin.

Drizzle the glaze over the cooled cake and allow it to set for 10 minutes before slicing and serving.

Enjoy your deliciously moist blueberry loaf cake!