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Blueberry Pound Cake by Allie

Prep Time 20 minutes
Cook Time 1 hour 15 minutes


  • 1 pint blueberries washed and drained
  • 3 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 sticks butter room temperature
  • 2 cups sugar
  • 4 large eggs room temperature
  • teaspoons vanilla
  • 1 tablespoon sparkling sugar crystals
  • Optional: serve with whipped cream or vanilla ice cream


  1. Preheat oven to gas mark xx (xx degrees Celsius / 325 degrees Fahrenheit).
  2. Toss washed, drained blueberries with ¼ cup flour. Set aside.
  3. Sift remaining flour with baking powder and salt. Set aside.
  4. In a mixing bowl, cream butter and sugar together.
  5. Add eggs, one at a time, beating well after each addition.
  6. Add vanilla and beat until fluffy.
  7. Fold dry ingredients into batter until well blended.
  8. Gently stir in berries.
  9. Pour into a greased and floured loaf tin.
  10. Sprinkle 1 tablespoon sparkling sugar crystals on top.
  11. Bake for 1 hour and 15 minutes or until cake is golden brown and tests done.
  12. Cool cake in tube pan for 10 minutes and carefully turn out onto rack to cool.
  13. Tip
  14. If using frozen blueberries, make sure they are completely thawed and drained first.