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Blueberry Pound Cake

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Easy and elegant, this blueberry pound cake is studded with wild Maine blueberries tossed in cinnamon and sugar, then topped with a sweet glaze.

Learn more with additional photos by viewing the Blueberry Pound Cake blog.
Blueberry Pound Cake
Photo/Art by Aimee Seavey

Ingredients:

  • Cooking spray
  • 2 cups fresh blueberries (or frozen blueberries)
  • 2 tablespoons cinnamon
  • 5 tablespoons sugar
  • 2-1/4 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 3 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2-1/2 teaspoons vanilla
  • 1/3 cup orange juice or milk
  • 1 cup confectioners' sugar
  • 2 tablespoons sweet butter, very soft
  • 1 tablespoon lemon zest (optional)

Instructions:

Grease standard 12-cup Bundt pan with cooking spray. Mix first three ingredients and set aside. Mix together additional sugar, vegetable oil, and eggs. Add flour and baking powder to mixture. Add salt, vanilla, and orange juice in batter and beat well. Spread 1/3 of batter into the bottom of the pan. Top with 1/2 of blueberry mixture, forming a ring around the center of the pan. Repeat, ending with the batter. Bake at 350 degrees or until a toothpick inserted in the center comes out clean, 75-90 minutes. Cool slightly. Remove cake from pan. Mix confectioners' sugar, butter, and lemon zest (if using) to make icing and drizzle on cake. Add a little milk if the consistency is too thick.
Updated Tuesday, April 15th, 2014
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9 Responses to Blueberry Pound Cake

  1. Lisa Mentzer July 9, 2003 at 2:02 pm #

    This was wonderful, however all the blueberries dropped to the bottom of the pound cake once it was cooked. I woulds uggest adding 1/2 the berries to the top of the batter when the pound cake is half cooked. The blueberries will sink down into the batter but not drop to the bottom. Also 2 T of butter wasn’t enough to mix with 1 cup of confectioner’s sugar. I wasn’t able to drizzle the icing.

  2. Bette Cohen December 6, 2003 at 12:38 pm #

    I read the previous comment about the berries falling to the bottom of the cake. I simply coated them with flour, about 2 tablespoons, and then added the cinnamon and sugar. The berries were distributed thoughout the cake.
    It has gotten rave reviews from my family of pound cake lovers!

  3. Gwen Baggett July 30, 2006 at 1:52 pm #

    Having pounds of freshly-picked Michigan blueberries, I was looking for a new use for them. This was it! Although I didn’t have a bundt pan, I used a deep casserole dish. After 65 minutes the center was still not done, but the sides were well-browned and I could remove it from the dish. I turned it upside down and baked it for 3 more minutes in the microwave, which set the center. The cake received absolutely rave reviews from the four parties who shared it, even one who normally doesn’t eat sweets. And he praised it profusely. This recipe will become a regular in our home.

  4. janice drew June 5, 2014 at 1:53 pm #

    Made it today, June 5, 2014, and it’s absolutely delicious. My only advice would be to generously grease the bundt pan. I had a hard time getting mine out.

  5. Jackie Berger August 16, 2014 at 6:52 am #

    I was wondering what sized bunt cake pan was used? That wasn’t mentioned.

    • Aimee Seavey August 18, 2014 at 9:49 am #

      Hi Jackie. It’s a standard 12-cup Bundt pan.

  6. Debra Dean October 9, 2014 at 12:25 pm #

    Found this recipe when I went to the website to print out a copy of the apple cider muffin recipe. It looked good so I tried it – delicious! I had no issues with the blueberries sinking; between the cinnamon/sugar coating, and the thickness of the batter, they stayed where they were supposed to. I would recommend not using extra large eggs; I used large eggs and the batter consistency was just right. If it’s too thin, the blueberries will sink and you will need to coat with flour. Following the recipe I also found the icing was too thick to drizzle (and I melted the butter rather than using soft butter). I solved this by adding lemon juice, rather than lemon zest, to the icing and it worked a treat. If you don’t like the lemon, just use a little water. Finally, my oven tends to be hot, which will cook the outer parts of the cake, but leave the center soggy. I compensate by lowering the temp and increasing the cooking time and it comes out fine, cooked through but still moist and delicious. Apart from the above, this is a really good recipe and I am now completely hooked, as is my family!

    • Debra Dean October 9, 2014 at 12:37 pm #

      Forgot to add: first time I made the cake, I used milk instead of orange juice (the choices offered in the recipe). The second time I decided to try apple cider, out of curiosity. I liked the cider version the best (I don’t like orange juice so I never have it in the house).

      • Aimee Seavey October 9, 2014 at 12:47 pm #

        Great tips! Thanks for sharing, Debra! We’re so glad that you and your family enjoyed the blueberry pound cake.

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