Blueberry Pound Cake

Amazing! I followed the recipe exactly, using frozen blueberries that I did not defrost prior to adding. I was skeptical about the sugar in the pan, afraid the cake would stick or burn, but voila, it came out easily and the sugar made an amazing crunchy crust. I took it to work and got rave reviews, people couldn't believe how moist it was, and that the berries had been frozen. I'll make it again and again and again.

This cake was fantastic!! I was a little worried at first because the batter was rather thick but it turned out soo moist. Instead of using butter to grease the pan, I used nonstick spray and it came out perfect.

Delicious. . . add the juice and rind of one lemon or orange and replace blueberries with cranberries for a nice variation!

I was not happy with this recipe at all until I played with it. The batter was thick, heavy; more like a buckle than a pound cake. I didn't like it and wasn't even about to attempt to fold in the blueberries with it like that. I grabbed the milk from the fridge and just poured as I mixed it in, not measuring, until it looked like a nice, fluffy cake batter - I don't know, maybe 2/3 to 3/4 cup or so. I skipped the step of coating the blueberries with the flour, and just added that 1/4 cup of flour right away to the batter. I always found that step of dubious value anyway. The end result with the cake was terrific - but in my mind, only because I added the milk (or buttermilk, or sour cream, or whipping cream, or extra eggs) that it needed.

UPDATE: I have now made and "taken" this cake many times. EVERY TIME, it turns out moist and delicious. I did make a thin glaze out of powdered sugar and lemon juice last time and I believe this is the favorite! BETTER THE 2ND DAY. I made it according to the directions except I baked it in a bundt pan. I will make one change next time: Before adding the blueberries, I will spoon some of the "plain" batter into the bottom of the pan. Some of the blueberries in the very bottom stuck even though my pan was VERY well greased. I would take this *anywhere*!

I had picked fresh blueberries this weekend and was looking for another way to cook them other than muffins or in pancakes. I am very particular about the recipies that I choose but this one stuck out as being something different and easy to conjure up. I was amazed at how precise the directions were. No need to add any extras to this one and I think fresh blueberries are the best way to go, as it totally brings out the flavor. Thanks for sharing your recipe, the family enjoyed it.

Yum, yum, YUMMY! My daughter wanted to make a blueberry cake for her cooking day. I haven't been successful in this department. This one was awesome! Very easy to make and very tasty! We enjoyed it with custard for our evening dessert. I used fresh frozen blueberries straight from the freezer, no thawing necessary. We also baked it in a 9x12 inch pan as I don't have a ring pan. I can't recall how long it baked on that temp but I think it was around 40-50 minutes. Awesome cake and will be making it again!

I'm thinking that I must have done something wrong because I didn't really like this!! It tasted just ok. I made it for a group and it did not go over well. I wasn't sure what a tube pan was so I used a bundt pan which was stoneware, that may have taken away from the topping??

This was absolutely delicious. I halved the recipe and served it with a powdered sugar glaze.

I'm finally getting around to rating this recipe. I've used it numerous times, and have always liked it. Then I noticed another recipe on this site; Blueberry Sour Cream Pound Cake. After reading through the ingredients, it's basically this cake with a cup of sour cream added in and different extracts. So, I added a cup of sour cream, a teaspoon of almond extract, and extra blueberries since I had 2 cups and didn't want to waste any. Wow, it's noticeably better this way - a combo of the 2 recipes. YUM.

Super recipe. I baked the cake in a greased and paper lined 9 x 13 inch pan for 60 minutes. I added 2 tsp of vanilla and didn't bother with the sugar, butter thing in the pan. When it was cool I trimmed and sliced. Best blueberry cake I have ever eaten and my husband, who is a no dessert kind of guy, can't get enough of this cake. This kind of cake is better the next day so this is the perfect recipe for making ahead. I have made this 3 times now and each time used blueberries past their prime. Definately a keeper! I want to add that I have used this recipe to make super blueberry cupcakes. I added about 1/4 a cup of buttermilk to make the batter slightly thinner and baked at 350 for 23 minutes. Frosted with a blueberry cream cheese frosting. Very pretty.

I thought this turned out really well. I made it for my mom's birthday and everyone loved it. Even my dad who hates blueberries! Next time I think I will grease the pan with a non-stick spray also because mine stuck in the bottom of the pan a little bit. Other than that very tasty! Good with cool whip too!

This was a wonderful cake, everyone had nothing but raves for it.

This recipe is FABULOUS! I made it for my staff at work and I used blueberries I had picked myself at a blueberry farm. I also mixed a little powdered sugar with a dash of vanilla and a tablespoon of milk and drizzled on top of the cooled cake. It was heavenly and not a crumb was left.

Love this pound cake! New favorite. I did add a TBS lemon juice and about 1 1/2 tsp lemon zest. I think the lemons bring out the blueberry flavor. Soooo good! I also use frozen blueberries. YUMMY!!!

This recipe was just a bit too sweet for my taste, but will definatly try it again. I won't be coating my pan in sugar and I will adjust sugar to 1 1/2 cups. I'd also add a little more blueberries. It took 70 mins to bake in my bundt pan.

Very sweet. Don't know if I would add that much sugar to the pan. I did eat it when it was warm. Very pretty cake, maybe could add a few more blueberries than the 2 cups. I would make this again. I baked this for 75 mins. and it was completely done. Maybe it could use a little citrus flavor, like lemon zest.

This is the biggest hit I had all summer!

Easy recipe, nice texture, very close to perfect. Thank you for a true pound cake recipe. I will prepare this one again.

very good and easy, too. I used about 2 1/2 cups of blueberries and might use more next time. Simple and delicious. The second time I made this I increased the vanilla to 2 tsp.

Update: i did make this as written and it doesn't get any better than this! So moist and delicious! //// This was wonderful!! I followed the recipe to the letter with the exception of using strawberries (needed to use them up) and using a bundt pan. I left the berries, cut in smaller pieces on a papertowel to absorb moisture and then followed recipe to toss in flour. Will be making this again with blueberries or other fruits for my husband who loves sweet cakes and breads. He even remarked how much he liked the sugary "crust". I did wrap this in saran as it cooled to keep in the moisture. Thank you!

I made a couple of additions to the cake batter of lemon and orange extracts and lemon and orange zest. Then while the cake was cooling, I made a lemon/orange glaze using butter, powdered sugar, Greek yogurt, lemon and orange juices and zest. Drizzled over the cake while it was cooling and WOW! Came out great. Rich and dense with a great zing in every bite. I froze half of the cake to make sure the whole thing didn't get eaten in a day and thawed it later the same week. The frozen half was every bit as moist and rich as the first half. What a great recipe.

It was really filled with blueberries! Yum!

Everybody raved about this cake at last night's dinner for 20. I had only one cup of blueberries, so I added 1 1/2c. raspberries to the mix. You sure have to be very gentle stirring them in but the marbling of colour was very pleasant. I, too, poured a lemon juice/icing sugar glaze over the still-hot-from-the-oven cake. It really does compliment the cake. I had no problem getting the cake out of the pan - I also followed the butter/sugar directions. I did let it sit for about 5 minutes first, though.

Great for breakfast, a snack, or dessert. Just plain yummy - and a great way to use up fresh blueberries!

Excellent recipe! This turned out very moist and everyone at a work retirement party loved it. I used frozen berries and it turned out fine. I used a 12 oz bag which was a bit more than 2 cups but I liked the extra fruit. I had no problems with using sugar in the pan and liked the little extra crunch it gave. I will absolutely make this again. I like to have a good recipe that I don't need a glaze or frosting for but next time I might try a lemon glaze for something different.

Absolutely stupendous!!!! My family ate 2 of these cakes in 3 days. I even used frozen blueberries and it came out perfect! Thanks so much for a wonderful recipe!

This came out really nicely and everyone absolutely loved it. Next time I won't coat pan in sugar, though. I found that made it all a bit too sweet. Will definitely make this again.

flawless cake - I tired it with gluten free flour for my celiac students, and it came out as well as the traditional recipe. I made and presented both cakes side by side for a taste test and most of the kids preferred the texture of the gluten free recipe. Flavor is the same. You need to cool the cake in the pan longer if yo use gluten free flour.

Yum! This was perfect. I used 3/4 c. oil instead of 1 c. butter, but followed the rest of the recipe exactly. A delicious, moist cake. Thanks for sharing.

This is a very tasty pound cake but a little to sweet. Next time I bake this cake I will not sprinkle the pan with 1/4 cup sugar. Batter is very thick so the blue- berries do not sink to the bottom, I like that.

So good! I did flour my blueberry's before incorporating them into the batter. Beautiful cake and so wondered in your mouth.

Wonderful! I especially like the part where you sprikle sugar over the butter in the pan. It makes for a nice sweet top. I did have a little trouble getting it out of my pan.. A little more butter maybe. I wouldn't use a non-stick spray. It had a wonderful taste and the berries made it such a nice summer dessert. It would even be delicious without the berries!

Oh YUM. My advice to anyone who makes this cake is to take the 1st piece and make it a big one because this cake will be gone before you know it!!! YUM-MEE!

Yum-Yum.Made this today. I used frozen mixed berries and a 9x13 pan for 1 hour. Reminded me of muffins. Really good. Great with coffee or sweet tea.{I'm from the good ole south}Will use this one again! thank you for sharing it with us.

This cake was delicious! I took another viewers suggestion and reduced the sugar to 1 1/2 cups and it was plenty sweet (I try to do this in most of my recipes). Since some people had issues getting the cake out of the pan in one piece after I sugared the pan I sprinkled a little of the fine gravy flour around pan and the cake came out easy and still had the sugary crust which is absolutely yummy! Another trick I learned years ago was even if you have fresh blueberries freeze them before you put them in the batter. This stops them from breaking down when you mix them in. This cake is definitely a keeper!

I thought this cake turned out to be terribly bland. It was moist and the texture was very nice, but I really thought it lacked flavor. Maybe adding some cinnamon or even a bit of orange zest would help - but it definitely needs a little something extra. I don't think I'd make it again.

This is a great dense and moist pound cake that I can imagine would work well with other berries (I used frozen blueberries this time.) I added a few teaspoons of lemon juice to compliment the blueberries, and I think I will add more next time. The sugar lined pan didn't add much if anything -- next time I may leave it out. All in all, a great pound cake and I will be using again!

I tried this recipe for a harvest festival. With the exception of omitting the sugary coating on the outside, I followed the recipe as is and it turned out fantastic. Will definitely make this one again.

I have made this recipe a number of times and it is so good. The only thing I do differently is I use a bundt cake pan. It cooks more evenly .

Love this recipe! It is so buttery. I only made 8 servings instead of 16. I didn't have enough blueberries so I added black berries.

Great recipe but it was written poorly! Suggestion for those watching their weight and/or looking for alternatives 1. Cut half the sugar or use all natural sugar (raw) or use splenda 2. Egg whites add 2 extra eggs (whites) to recipe 3. Unbleached wheat flour or cut half white flour and half whole wheat 4. Any fruit will do!! So will more vanilla, banana (flavoring too) as well as brown sugar halved with white for sweetness 5. No butter or shortening for pan, use canola/olive oil non stick spray

I like this recipe because it only uses those basic ingredients that one always has around the house. It got rave reviews from friends and family. I followed the advice of other reviewers and added a bit of milk to the batter and also made a quick glaze of 10X sugar and light cream. I will be making this one over and over!

Wow was this good! I used frozen blueberries with a great result. You will notice that the batter is VERY thick but don't be concerned. This is a very rich, moist, and flavorful cake. I topped with a simple powdered sugar glaze after it cooled.

Very moist cake, delicious flavor, easy to make... Everyone LOVED it. Will make this again.

I did add three cups of blueberries to recipe. Great recipe thanks!

THE BEST pound cake recipe I have ever eaten or tried!!!! I used fresh picked blueberries and also added a half a cup of low fat yoghurt to make sure it was moist. This cake is soo rich, buttery, and had the perfect amount of blueberries! It was very tender, came out of my pan well, and stayed extremely moist even after leaving it overnight unwrapped cause I forgot! I just baked another one but with raspberries in it for a friend. I got to try a nibble and the raspberry one is also delicious!!!!! It's more tart and tangy but very good. This will forever be my go to recipe. If you're looking for a great pound cake try this one! Also, a helpful note: I didn't have a bundt or tube pan so I reduced the serving size to 10 and baked it in a loaf pan for about an hour. It came out beyond perfect.

I have made this many times. Always a favourite just as is! Passed on to 2 or 3 co-workers and one of their favourites as well. Thanks!

Absolutely fantastic. However, I did make some changes. I didn't grease the pan with butter or sprinkle it with sugar. I used 3/4 cup butter and 1 1/2 cup cane sugar. I added 1/4 cup apple sauce and 2 teaspoons of vanilla extract. But MAN, this is delicious. It came out a gorgeous golden brown and just like other reviewers said, I was shocked that it came out so moist and fluffy despite the thickness of the mixture. 5 stars, definitely.

Excellent and easy. I have tried it with blueberries and raspberries both were excellent. The sugar crust that forms during the baking process is a nice surprise. Mine cooks in exactly 70 minutes never fails and never disappoints.

Made exactly as written - excellent! Kids loved it - made in two loaf pans and they were gone in two days!!! Thanks!

Oh man! I don't think I've ever had a cake come out of a pan so easily before! I used a Nordic Ware non-stick bundt pan, but I still believe the butter and sugar prep made the difference. Used a little less than the 1/4 c of sugar, just a light dusting to cling to the butter. I thought the 2 T of butter was a lot, but I don't dare change that now that I see how it came out. Holy mother of pearl, this cake is heavenly! I baked it for 80 minutes and it was a lovely golden brown. Maybe I didn't have as noticeable a sugar crust on the outside, but it was just fine to me. I put no glaze or powdered sugar on it -- good grief, 2 cups of sugar, 2 sticks of butter, 4 eggs -- it was evil enough as it was! :) I may even attempt to make muffins from this recipe, using the butter & sugar in the muffin cups. I bought some blueberries on sale ( $1.88 a pint!) and was looking for a recipe to use them in. I may have to go back and grab another pint! Once this cake comes out of the oven and cools off, it becomes an ENDANGERED SPECIES. As for those who made it but didn't get to eat much of it, try to make it when no one's home (or up yet) and CLAIM your piece. The baker of this creation deserves the first piece. Definitely a keeper, or couldn't you already tell? I can see why those who brought this to work or other gatherings got requests for the recipe. Saved in my favorites bar for future use! Thanks, dcbeck!

This blueberry pound cake was very good, and everyone who tried it loved it. I poured a lemon glaze over it. A new family favorite, and I will make it for all get-togethers in the summer.

AMAZING,THIS WAS THE BEST! I USED MORE BERRIES AND DID AS SUGGESTED BY ANOTHER REVIEW AND USED SOME LEMON ZEST AND ABOUT A TABLESPOON OF LEMON JUICE,ALSO SPOONED SOME BATTER WITHOUT BERRIES TO THE BOTTOM THEN THE BATTER WITH THE BERRIES,(IN CASE OF THE BERRIES STICKING TO THE BOTTOM) WE LOVED THIS CAKE!!! THANKS SO MUCH FOR THIS RECIPE,ONE OF MY BEST KEEPERS!!!

Very yummy, I will be making this again! I followed recipe to a tee and woulnd not change a thing!

Ok! This is the best. I followed directions exactly! Decided to change blueberries the next time to Dried cranberries I soaked in rum and added orange extract instead of vanilla! Apples and cinnamon the next. Raspberries the next! Mini Chocolate chips next! Mocha -cocoa, instant coffee and chocolate chips will be coming out of the oven in a few minutes!! Amazing!

Wow! Moist, thick, scrumptious pound cake! The fresh blueberries are definitely a good addition, and the thick batter makes the cake super moist (all that butter and sugar - mm). I didn't have to make a single modification to this recipe!

Took this to a potluck dinner- everyone loved it. A nice and different way to use blueberries. Be careful to not over bake pound cakes, I took mine out around 73mins or so, but started checking before then. Thanks for sharing!

This cake is really, really good! Although I only got one slice because the kids ate it all in ONE day! But I will make again...

This a delicious cake. This is even better than my mom's famous blueberry cake.

An excellent recipe. Well liked by all of my guests.

This is a keeper! I have made it a few times in the last few weeks and every time it gets rave reviews (from my family and co-workers) and is eaten very quickly! It works well with whatever berries you have on hand. I have used blueberry, raspberry, crow berry (added a bit of lemon juice and a little extra sugar for these as they're a bit tart), and blackberries and it was great every time!

Very moist. Easy to make. Great flavor. This one is a keeper.

This cake is outstanding! I added extra blueberries. My family says they can smell the aroma in the hallway near the elevators. My co-workers ate half the cake within 15 minutes after setting it out. I took some my mother's, let just say, that I'm lucky to bring 1/2 slice home. I will definitely make it again and again.

i made this cake, it taste really good.

wonderful recipe.....i used strawberries instead of blueberries and it turned out moist and very delicious

Awesome! Use a bundt pan instead of tube to prevent dripping while baking. We like the instant frosting (butter/sugar) complete after baking. A keeper!

This recipe is even better than the one I've been using for several years. Since I had a little more than 2 cups of berries I used them all, and the recipe took them all in. THIS is now my favorite blueberry pound cake recipe!

Fantastic exactly as written! Very moist, not dry at all. I wondered about adding the sugar to the pan prior to adding the batter, but it was fine. No burning. Only change was I baked it in a 9x12 pan (didn't have a tube pan).

I made this to take to work and everyone loved it. It was quite delicious. I especially liked the sugar coating (at the bottom of the pan). I used fresh blueberries and did not make any changes.

My family loves this! Our diets are shot after I bake this because we cannot get enough. It usually doesn't last more than 2 days in our home.

This cake turned out perfectly. The sugared crust is delicious and adds a new texture to the cake. The batter was very thick, but the cake is very light and buttery. Followed the recipe exactly (including fresh blueberries) and added 1 tsp cinnamon.

I have made this 4 times in the past month for get togethers and it gets raves every time. I add a lemon glaze with lemon zest which makes it terrific! Thankyou so much for a great recipe!

I had a problem getting the cake out of the pan. I used a bundt pan and greased it with Pam. When it came time to remove it from the pan I used a knife to loosen up the sides and the middle and when I turned it upside down it completely fell apart. Took it into work for a birthday celebration. My coworkers loved the way it tasted. Just didn't look very good. Any suggestions on why it might not have come out of the pan?

I can't honestly rate this recipe as is because I changed it...but wanted to share what I changed. I made this recipe the same except I used almond extract instead of vanilla. I did not use the sugar coating on the pan, instead I made an almond sugar glaze....1 1/2 c powdered sugar, 3/4 tsp almond extract and 6 tsp. water. I poured that over the top once the cake was cooled and waited 15 minutes for it to set. It was fantastic! I have no doubt this recipe would have been great as is though but didn't want to upset anyone by rating the recipe as is when i didn't use it that way.

This cake turned out perfectly! I used cherries instead as that was all I had on hand -- delicious!

Very delightful! I didn't have bluberries so I used chocolate chips (not that I need an excuse to use chocolate!) And I used oil instead of butter and sprayed the pan and then did the sugar. The batter was very thick so the choc chips didn't sink to the bottom of the bundt pan, and the crunchy crust that formed was very different and yummy. I've already had requests for the recipe!

Wow! This is one absolutely wonderful cake. Basically a blueberry pound cake with a moist inside and a delightful crunchy crust. I, too, was concerned about the thickness of the batter, but no fears! Hope your family and friends enjoy it as much as we do!

This is one of the best pound cakes I've ever eaten. My husband loves it!! It comes out perfect every time and I'm not much of a baker. I've used less blueberries before and it was still good. I do put a lemon glaze on top after I take it out of the oven and it gives it a little extra UMPH!!

this is excellent, did not change a thing, will not change a thing. to the writer who felt she needed to change this cake because it was "too thick" and "dense" a batter, it's a pound cake...it's supposed to be that a way. really enjoyed this cake! ate 3 pieces right away and trouble stopping! thanks for a new favorite!

I made this with my 8-year-old daughter for a friend. We won't get to taste it, but it was a breeze to make and it looks beautiful and very tasty.

Delicious! Split between two loaf pans and added a little lemon to the batter.

Made some changes. 1/2 cup butter and 1/2 cup of applesauce. 1 1/2 cup of sugar and half white and white whole wheat flour. Pound cake was moist but didn't taste like pound cake. 2 year old daughter liked it and husband only liked the crust. Will not make changes next time I guess...tasted too healthy for me.

This is a good cake. I liked how easy it is, and that it is made with ingredients I always have on hand. Cake is not too sweet and dense as a pound cake is. My whole family liked this one. My 10 year is now requesting this as her birthday cake. Also, I don't have a tube pan so I followed others reviews and used a 9X13 pan for 60 minutes.

Made this cake to take for one of the desserts at a friend's Christmas dinner. While mixing the flour I thought it was a little stiff but it tasted good. The next time I make it I'm going to add 1/2 cup of milk.

This was a great recipe, and I just used nonstick/flour spray, and it didn't stick. I would definitely recommend it.

Yummy dessert! Although I rated it as 4/5, this could be a 5 star recipe. I had to adapt and use a loaf pan since I didn't have access to a tube pan. As a result, I only needed to cook it for 60 minutes. I may have even left it in a few minutes too long - it was a bit on the dry side. Having said that, I really want to try this recipe again with the proper pan.

I used more berries then recipe called for and oat flour instead of all-purpose. Everyone loved it!

I was a little nervous about using the sugar as a coating in the pan but it worked marvelously, the cake fell right out of the pan. The batter is a little sticky and hard to work with but the results were worth it. I brought a few pieces to work and people were talking about this cake all day. Definitely a keeper!

I was looking for a blueberry pound cake recipe and this came out exactly as I had hoped. Thank you! Glad I read comments from others about the thickness of the batter, but the cake was a perfect pound cake. Next time I will try it with even more blueberries and maybe not sprinkle sugar insider the greased pan. It was delicious!

This recipe is very delicious and very easy to make. I will add 1/2 cup of milk the next time I make it. This could be a great picnic or potluck go to recipe.

This was a delicious, easy cake to make. It turned out fairly moist but would have been moister had I not dredged the blueberries in extra flour. Next time I'll skip that step & just add the blueberries as is. I used fresh blueberries and almond extract cause I didn't have vanilla. And I also used buttermilk instead of plain old milk. It turned out great and I think I actually prefer the almond extract flavoring. I added a simple powdered sugar glaze of the warm cake and everyone thought it was delicious. Makes a nice cake presentation for a brunch. Definitely a keeper! Thanks!

This is an easy and tasty cake great with fresh blueberries. It would go awsome as stawberry shortcake as well. I'll deffinately make it again.

I made this with an 8 year old who loved making it. The batter was very very thick though, so we ended up adding a cup of milk to it. It came out beautifully. I would recommend adding a powdered sugar glaze on top. The consistancy of the cake was very much like a very good blueberry muffin.

Excellent cake--flavor and texture perfect, nicely moist. I've made a lot of pound cakes, but this is about the best of all. Since I found this recipe, I've made almost a dozen cakes for family, friends and for my husband to take to work to share with the guys. I've also found you can use other fruits with this cake. I've used peaches, pineapple and pears so far. You can also put different flavored glazes on it, or a fruit sauce, this helps it stay moist longer. This cake has become one of my family's most favorite desserts.

I made this cake for a 4th of July barbecue and it was great! It was really moist the first day and it seemed like it was even more moist 1-2 days later. I made this cake in a bundt pan and cooked it for 50 minutes. (I have noticed that the cake cooking times seem to be a little different here in Las Vegas) I did reduce the sugar to 1 1/2 cups and I added the juice from one lemon into the wet ingredients before I mixed in the dry. Other than that, I stuck to the recipe as written.

Very very good!!! I would make it again.

This is pretty good.

We used mulberries in this cake. We liked the sugary bottom and the flavour but found the cake to be a bit heavy-tasting.