Print Options

Back to Blueberry Pound Cake >

Include these items:

Taste of Home Logo

Blueberry Pound Cake

 Blueberry Pound Cake
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
32 ServingsPrep: 20 min. Bake: 1 hour + cooling


  • 1 cup butter, softened
  • 3 cups sugar
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure 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


  • 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.
  • 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

2 of 2

Blueberry Pound Cake (continued)

Directions (continued)

  • from pans to wire racks. Sprinkle with confectioners' sugar.
  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.