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Blueberry Pound Cake

Blueberry Pound Cake
5 votes, 4.60 avg. rating (89% score)
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  • cooking spray
  • 2 cups fresh blueberries (or thawed 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
  • 1 cup confectioners' sugar
  • 2 tablespoons sweet butter, very soft


Grease 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, about 1 hour. Cool slightly. Remove cake from pan. Mix confectioners' sugar and butter to make icing and drizzle on cake.
Updated Sunday, April 21st, 2002

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3 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.

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