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Blueberry Pound Cake

Another one for social distancing Easter celebrations!
Prep Time10 mins
Cook Time1 hr
Course: Dessert
Keyword: blueberry, cake, pound
Calories: 200kcal
Author: Skinny and Tasty


  • bundt pan


  • ½ c butter
  • 3 eggs
  • 3 ½ c all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 2 c granulated sugar
  • 4 c fresh blueberries
  • 1 c milk


  • Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 10-inch tube pan; set aside.
  • In a large bowl sift together the flour, baking powder, and salt; set aside.
  • In a very large mixing bowl beat the butter and sugar with an electric mixer on medium speed until the mixture is well combined.
  • Beat in eggs.
  • Stir blueberries into the flour mixture.
  • By hand, stir blueberry mixture into butter mixture.
  • Stir in milk just until combined.
  • Spread batter in prepared pan.
  • Bake in a 325 degrees F oven for 60 to 75 minutes or until a wooden skewer inserted near center comes out clean.
  • Cool on a wire rack for 15 minutes.
  • Loosen cake from edge of the pan with a narrow metal spatula.
  • Remove cake from pan; cool completely on wire rack.