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Blueberry Pound Cake

Rated as 4.61 out of 5 Stars

"Wild berries were a source of amazement to colonists. Captain John Smith spoke of Indians feasting us with strawberries, mulberries, bread, fish and other countrie provisions."
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Ingredients

1 h 30 m servings 338 cals
Original recipe yields 16 servings (1 - 10 inch tube pan)

Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar.
  2. Mix together 2 3/4 cups flour, baking powder and salt. Set aside.
  3. In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter.
  4. Pour batter into the prepared pan.
  5. Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts


Per Serving: 338 calories; 14.5 g fat; 48.8 g carbohydrates; 4.3 g protein; 81 mg cholesterol; 205 mg sodium. Full nutrition

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Reviews

Read all reviews 297
  1. 344 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 voil...

Most helpful critical review

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 ...

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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 voil...

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 i...

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 ...

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 st...

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 t...

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 en...

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 ...

Yummy! This makes a very thick batter, and I was tempted to add milk or something to thin it out. But I'm glad I didn't--it's excellent--moist and sweet. I didn't put sugar in the pan after g...