The soft blueberry pound cake is the perfect dessert for breakfast and snack time: soft, fragrant, and full of fruit. I often make it when I crave a simple dessert that everyone will like. The blueberries add freshness and color, while the batter remains moist and light.
It’s an easy and quick recipe: in 10 minutes the pound cake is ready to bake and after baking, the house fills with an irresistible aroma.
If you love fruit cakes, I also recommend the soft plum cake and the apple and walnut pound cake, ideal for wholesome homemade breakfasts.
Let’s get into the kitchen, put on the apron and let’s prepare it together!
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 303.67 (Kcal)
- Carbohydrates 45.81 (g) of which sugars 22.74 (g)
- Proteins 5.70 (g)
- Fat 12.05 (g) of which saturated 7.29 (g)of which unsaturated 4.32 (g)
- Fibers 1.05 (g)
- Sodium 19.35 (mg)
Indicative values for a portion of 94 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the soft blueberry pound cake
- 2 eggs (medium)
- 3/4 cup sugar
- 1/2 cup partially skimmed milk
- 7 tbsp butter (melted)
- 2 cups all-purpose flour
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 cup blueberries (fresh)
- as needed sugar sprinkles
Useful Tools
- Food Processor Bimby TM31 – TM5 – TM6
- Pound Cake Pan 10×4 inches
Preparation of the soft blueberry pound cake
Before starting, I wash and dry the blueberries. I lightly flour more than half of them to prevent them from sinking to the bottom of the pound cake, keeping the rest to decorate the surface.
I place eggs and sugar in the bowl and start 2 minutes at speed 4.
Add milk, vanilla extract, and melted butter: 30 seconds at speed 4.
Add flour and baking powder: 1 minute at speed 4.
Add the floured blueberries, lightly sifted: 40 seconds at speed 2 counterclockwise.I pour the batter into the greased and floured pound cake mold, distribute the set-aside blueberries on top, and add sugar sprinkles.
Bake in a preheated static oven at 350°F (approx. 180°C) for about 40 minutes.
Remove from the oven and let cool completely before removing from the mold.
In a bowl, beat the eggs with the sugar until the mixture is light and frothy.
Add milk and melted butter and continue to work.
Incorporate flour and baking powder sifted together.
Combine the floured blueberries, mixing with a spatula from bottom to top.
Transfer the batter into the greased and floured mold, decorate with the reserved blueberries and sugar sprinkles.
Bake in a static oven at 350°F (approx. 180°C) for about 40 minutes.
Once cooked, let cool before unmolding.
Storage of the soft blueberry pound cake
The pound cake stays soft for 5–6 days under a glass bell or in an airtight container.
It remains soft and fragrant even the next day. You can also freeze it already sliced, wrapped in foil: it lasts up to 2 months.
The pound cake stays soft for 5–6 days under a glass bell or in an airtight container.
It remains soft and fragrant even the next day. You can also freeze it already sliced, wrapped in foil: it lasts up to 2 months.
Useful Tips
Gluten-free variant: replace all-purpose flour with a gluten-free mix for cakes.
Freshness effect: add grated lemon zest to the batter.
Delicious variant: replace part of the blueberries with mixed berries or chocolate chips.
Blueberries on top: lightly flour them even if you use them just for decoration, they will stay visible without sinking.
Questions and Answers
Can I use frozen blueberries?
Yes, but they should be used still frozen and lightly floured to prevent them from releasing too much water.
Can I replace butter with oil?
Yes, you can use 1/3 cup of vegetable oil: the pound cake will remain soft and lighter.
See you soon, Susy
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