Blueberry Pound Cake Recipe
Blueberry Pound Cake Recipe photo by Taste of Home
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Blueberry Pound Cake Recipe

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My husband and I have blueberry bushes in our backyard, so I developed this dessert using a basic pound cake recipe from my great-aunt. I pick and freeze the berries in 3-cup portions so I can make this yummy cake all year long. -Nancy Zimmerman, Cape May Court House, New Jersey
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES:32 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES: 32 servings


  • 1 cup butter, softened
  • 3 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon lemon extract
  • 6 eggs
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • 3 cups fresh or frozen blueberries
  • Confectioners' sugar
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 cup thawed cranberry juice concentrate
  • 6 cups fresh or frozen blueberries


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries.
  2. Spoon into two greased and waxed paper-lined 9-in. x 5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners' sugar.
  3. In a small saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with pound cake. Yield: 2 loaf cakes.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Pound Cake in Taste of Home August/September 2003, p37

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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fenstern User ID: 4987943 242966
Reviewed Jan. 31, 2016

"Made this for the first time today. It was very good. I used frozen berries, so that might be the reason, but after baking 60 minutes, the cakes were still liquid. It took nearly 90 minutes to get done. I couldn't find cranberry juice concentrate, so I used grape, and the sauce was very good. Also, I used parchment to line the pans, and it worked beautifully."

PTuttle User ID: 3628184 89080
Reviewed Jul. 12, 2010

"I made this with the specified 3 cups of sugar and it was very, very sweet, even with the tartness of the blueberries. If I make this again I'll cut back on the sugar- maybe 2 1/2 cups. I made this without the sauce. I had a little problem with the top of the loaf. It turned out crispy and flaked when I removed it from the pan. The top was only lightly browned, so I know it wasn't overbaked. Any ideas on why that happened? Also, take the direction about lining the pans with waxed paper seriously. I just put waxed paper on the bottom (like I do for fruitcakes) and greased the sides generously with vegetable shortening. The loaves were a little stuck to the pan at the top, even though I used non-stick pans."

egrigg User ID: 2512621 128492
Reviewed Mar. 11, 2010

"I love this recipe. I have been making ever since I saw it in the magazine years ago. I like to make it with and without the sauce. I make this for gifts as well and modify the size of the cake pans for differnt needs."

Gail-Maggie User ID: 2992514 96456
Reviewed Nov. 9, 2009

"Made thie recipe and there was no need for the confectioners sugar or blueberry sauce as it was so delicious without either one. Plan to make this for holiday gift giving! Thanks so much for sharing this delight."

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