Step by Step Guide to Making Blueberry Pound Cake
Preheat and Prepare Pans
Preheat oven to 325°F (160°C).
Grease two 9-inch loaf pans with baking spray or butter and flour them. Set aside.
Make the Batter
In a stand mixer, cream together butter and sugar on medium speed until light and fluffy, about 3–4 minutes. 
Add eggs one at a time, mixing well after each. Scrape down the sides of the bowl.
Add lemon juice and vanilla extract; mix until combined.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Add dry ingredients to the mixer. Add sour cream on top, then mix on low speed just until combined. Do not overmix.
Add Blueberries and Jam
Gently fold in fresh blueberries with a large spatula.
Divide the batter between prepared pans.
Drizzle blueberry jam over each loaf and gently swirl with a knife for a marbled effect.
Bake and Cool
Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then remove and let cool completely on a wire rack before slicing.
Blueberry Pound Cake
- Total Time: 1 hour 15 minutes
- Yield: 16 slices 1x
Description
A buttery Blueberry Swirl Pound Cake with fresh blueberries, a touch of lemon, and a sweet swirl of blueberry jam baked into a dense and moist crumb. It’s absolutely perfect for breakfast, dessert, or anytime snacking. Hey, we might even have it for dinner.
Ingredients
1 cup granulated sugar (200 grams)
1/2 cup unsalted butter, room temperature (113 grams)
3 large eggs, room temperature
2 tablespoons lemon juice (30 ml)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (180 grams)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1/2 cup sour cream, room temperature (120 ml)
1 cup fresh blueberries (150 grams)
1/4 cup blueberry jam, divided (60 ml)
Instructions
Preheat and Prepare Pans
-
Preheat oven to 325°F (160°C).
-
Grease two 9-inch loaf pans with baking spray or butter and flour them. Set aside.
Make the Batter
-
In a stand mixer, cream together butter and sugar on medium speed until light and fluffy, about 3–4 minutes.
-
Add eggs one at a time, mixing well after each. Scrape down the sides of the bowl.
-
Add lemon juice and vanilla extract; mix until combined.
-
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
-
Add dry ingredients to the mixer. Add sour cream on top, then mix on low speed just until combined. Do not overmix.
Add Blueberries and Jam
-
Gently fold in fresh blueberries with a large spatula.
-
Divide the batter between prepared pans.
-
Drizzle blueberry jam over each loaf and gently swirl with a knife for a marbled effect.
Bake and Cool
-
Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
-
Let cakes cool in pans for 10 minutes, then remove and let cool completely on a wire rack before slicing.
Notes
Always bring butter, eggs, and dairy ingredients to room temperature before mixing. This ensures smoother batter, better aeration, and a more even texture.
Measure flour correctly by lightly spooning it into the measuring cup and leveling it off. Too much flour can result in dry, dense cakes.
Properly cream butter and sugar until fluffy and pale—around 3 to 5 minutes. This crucial step creates air pockets that yield a lighter pound cake.
Add eggs one at a time, mixing thoroughly after each addition to incorporate air and prevent curdling.
When incorporating dry ingredients, mix just until combined. Over-mixing can activate gluten and make your pound cake tough.
Use a heavy-duty, non-stick loaf or bundt pan to ensure even heat distribution, easier release, and beautifully shaped cakes.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 292
- Sugar: 20g
- Sodium: 156mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
This looks fabulous! Love the idea of using the jam to swirl through.