Blueberry pound cake

    1 hour 40 min

    Chock-a-block with blueberries, you'll adore this cake.

    291 people made this

    Serves: 16 

    • 2 tablespoons butter
    • 4 tablespoons caster sugar
    • 350g plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 220g butter
    • 400g caster sugar
    • 4 eggs
    • 1 teaspoon vanilla extract
    • 300g fresh blueberries
    • 4 tablespoons plain flour

    Prep:20min  ›  Cook:1hr10min  ›  Extra time:10min cooling  ›  Ready in:1hr40min 

    1. Preheat oven to 170 C / Gas 3. Grease a 25cm tube cake tin with 2 tablespoons butter. Sprinkle tin with 4 tablespoons sugar. Mix together 350g flour, baking powder and salt. Set aside.
    2. In a large bowl, cream together 220g butter and 400g sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining flour, then fold into cake mixture. Pour mixture into prepared tin.
    3. Bake in the preheated oven for 70 to 80 minutes, or until a skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a wire rack and cool completely.

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    Reviews & ratings
    Average global rating:

    Reviews in English (308)


    Amazing! I followed the recipe exactly, using frozen blueberries that I did not defrost prior to adding. I was skeptical about the sugar in the pan, afraid the cake would stick or burn, but voila, it came out easily and the sugar made an amazing crunchy crust. I took it to work and got rave reviews, people couldn't believe how moist it was, and that the berries had been frozen. I'll make it again and again and again.  -  25 Apr 2004  (Review from Allrecipes US | Canada)


    This cake was fantastic!! I was a little worried at first because the batter was rather thick but it turned out soo moist. Instead of using butter to grease the pan, I used nonstick spray and it came out perfect.  -  23 Oct 2006  (Review from Allrecipes US | Canada)


    Delicious. . . add the juice and rind of one lemon or orange and replace blueberries with cranberries for a nice variation!  -  26 Mar 2002  (Review from Allrecipes US | Canada)