Blueberry Pound Cake

Mid-summer is the time when blueberries are at their best and this berry-laden pound cake is a great way to celebrate the season! Thick, yogurt-enriched cake batter helps to perfectly suspend berries throughout to cake, and that means each slice is loaded blueberry goodness. A dusting of powdered sugar makes this cake pretty, but those with a bigger sweet tooth may prefer a glaze on top. One cup of powdered sugar mixed with two teaspoons lemon juice will amp up the sweetness and citrusy flavor.

Blueberry Pound Cake

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Yield: 16 servings


  • 2 cups fresh blueberries
  • 3 cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter
  • 2 cups granulated sugar
  • 4 ounces cream cheese
  • 4 large eggs
  • 8 ounces plain Greek yogurt
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting


  1. Preheat oven to 350°F.
  2. Place blueberries in bowl and toss with 2 tablespoons flour. Set aside.
  3. Combine remaining flour, baking powder, baking soda and salt in large bowl; whisk until combined.
  4. In bowl of electric mixer, beat together butter and granulated sugar. Beat in cream cheese. Add eggs one at a time, mixing well between additions. Alternately add flour mixture with yogurt (batter will be thick). Mix in vanilla extract. Fold in floured berries using a spatula.
  5. Pour mixture into 10-inch bundt pan and bake about 70 minutes, or until a toothpick inserted in center comes out clean.
  6. Let cake rest in pan 5 minutes before turning out onto a cooling rack. When cake is cooled, transfer to cake stand and dust with powdered sugar.

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