I don’t like to eat Blueberries on their own as a fruit but love desserts with blueberries in them. This Blueberry Pound cake recipe is one of my favorite fruit cakes I make. I like making fresh blueberry compote at home for the Blueberry pound cake. But to make things simpler, you can use your favorite store-bought blueberry preserve/jam in the recipe and save some time and effort. The best part is that you do not have to wait for the blueberry season to make this amazing Blueberry cake. You can use frozen blueberries to make the compote or just use a jar of blueberry jam to make the cake.
This Blueberry Pound cake is swirled with blueberry compote and is bursting with fresh fruit flavors. I like to enjoy a warm slice with a cup of tea or coffee but my daughter likes a scoop of vanilla with it. No matter how you choose to eat it, I am sure you are going to love it.
This easy-to-follow recipe will guide you through creating a moist and tender cake that bursts with blueberry goodness. With simple ingredients like all-purpose flour, sugar, baking powder, baking soda, salt, plain yogurt, milk, oil, and a touch of luscious blueberry jam or compote, you can whip up this delightful treat in no time. Let’s get started.
Ingredients for Blueberry Pound Cake
Ingredients to make the cake
- 1 ½ cup all-purpose flour
- 1 cup white sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup plain yogurt, whisked
- ¾ cup milk
- 1/3 cup oil
- 4 tablespoons blueberry jam or compote
Ingredients to make the blueberry compote
- 1 cup fresh or frozen blueberries
- ¼ cup white sugar
- 1 teaspoon cornflour (cornstarch), dissolved in 2 tablespoons of water
- 1 tsp lemon zest
How to make Blueberry Pound Cake
The first thing we’ll do is make the blueberry compote. Here are the instructions:
Steps to Make Blueberry Compote
- Add the blueberries, sugar, and zest to a saucepan.
- Turn on the heat and let it come to a simmer.
- Now add the cornstarch dissolved in water.
- Turn the heat on to medium-low and let the blueberry jam simmer for 10-15 minutes.
- Break up some of the blueberries with the back of a spoon.
- Cool it completely before using it in the recipe. The blueberry compote can also be refrigerated for up to a week.
Now, we’ll bake the cake
Steps to Make Blueberry Pound Cake
- Preheat oven to 350 F. Prepare a loaf pan by greasing it well and adding a piece of parchment paper to cover the bottom of the pan with an overhang.
- In a large bowl add all the dry ingredients- flour, sugar, baking powder, baking soda, and salt. Stir to combine with a large spoon.
- Now add whisked yogurt, oil, and milk to the dry ingredients. Mix till no dry patches remain, being careful not to over-mix.
- Add half of the batter to the prepared loaf pan.
- Add 2 tablespoons of blueberry jam on top of the cake batter. Using a skewer or the back of a spoon, swirl with the blueberry jam.
- Now add the remaining cake batter and repeat the process with the remaining 2 tablespoons of blueberry jam.
- Bake for 45-50 minutes in the preheated oven or until a toothpick inserted into the center comes out clean.
- Wait for 10 minutes to cool in the pan before removing the cake with the overhand and cooling completely on a wire rack. Cool completely at room temperature before slicing it in.
Recipe tips to make Blueberry Pound cake
These tips will help you make the best version of this blueberry pound cake recipe:
- You can follow these blueberry pound cake recipe instructions and use any fruit preserves/jams of your choice. Strawberry, raspberry, or cherry would be all great options.
- I have provided my recipe for homemade blueberry compote, but you can use any store-bought blueberry jam to save time. If the blueberry jam/compote you are using is very thick, thin it out with a bit of water.
- I generally do not line my baking pans with parchment paper, just grease them really well, but for this recipe, it is important to line the bottom with parchment paper with an overhang. It makes it easier to remove the pound cake from the pan.
- If you like your desserts to be very sweet, you can add an additional ¼ cup of sugar to the cake batter recipe.
- You can also bake this cake in an 8 or 9-inch round cake pan. The baking time will be reduced to 30-35 minutes or until a toothpick inserted comes out clean.
FAQs- Eggless Blueberry Pound Cake Recipe
Yes. This blueberry pound cake recipe is eggless.
Yes absolutely! Just replace vegan yogurt and any plant-based milk in the recipe to make it vegan-friendly.
Yes, you can! Follow the same steps to make the batter. This quantity will make 12-14 muffins. Line a cupcake pan with liners. Add a tablespoon of batter, a bit of jam, swirl, and another tablespoon of batter, jam, and swirl. Bake in the oven for 18-20 minutes or until a toothpick inserted comes out clean.
Once completely cooled, you can store the cake in an airtight container for 2 days and then in the refrigerator for up to a week.
Other Teatime Cakes to try
Recipe Card – Blueberry Pound Cake
Blueberry Pound Cake Recipe
Indulge in the delightful flavors of my Blueberry Pound Cake, a perfect treat for any occasion. Made with simple ingredients, this cake is moist, tender, and bursting with juicy blueberries. The combination of all-purpose flour, white sugar, baking powder, baking soda, salt, plain yogurt, milk, oil, and a touch of blueberry jam or compote creates a heavenly texture and taste. You’ll also learn how to prepare a luscious blueberry compote with fresh or frozen blueberries, sugar, cornflour (cornstarch), and lemon zest to add an extra layer of fruity goodness. So, let’s get baking and savor every delightful bite of this scrumptious Blueberry Pound Cake.
12
servings20
minutes15
minutes45-50 mins
Ingredients
- Cake batter
1 1/2 cups All purpose flour
1 cup Sugar
1 teaspoon Baking powder
1/4 teaspoon Baking soda
1/8 teaspoon salt
1/2 cup Plain yogurt, whisked
1/3 cup Any neutral tasting cooking oil
3/4 cup Whole Milk
- Blueberry compote
1 cup Blueberries (fresh or frozen)
1/4 cup sugar
1 teaspoon cornstarch (dissolved in 2 tablespoons water)
1 teaspoon Lemon zest (optional)
Method
- To make Blueberry Compote
- Add the blueberries, sugar, and zest to a saucepan. Turn on the heat and let it come to a simmer.
- Now add the cornstarch dissolved in water. Turn the heat on to medium-low and let the blueberry jam simmer for 10-15 minutes. Break up some of the blueberries with the back of a spoon.
- Cool it thoroughly before using it in the recipe. The blueberry compote can also be refrigerated for up to a week.
- To make Blueberry Pound Cake
- Preheat oven to 350 F. Prepare a loaf pan by greasing it well and adding a piece of parchment paper to cover the bottom of the pan with an overhang.
- In a large bowl add all the dry ingredients- flour, sugar, baking powder, baking soda, and salt. Stir to combine with a large spoon.
- Now add whisked yogurt, oil, and milk to the dry ingredients. Mix till no dry patches remain, being careful not to over-mix.
- Add half of the batter to the prepared loaf pan. Add 2 tablespoons of blueberry jam on top of the cake batter. Using a skewer or the back of a spoon make swirls with the blueberry jam.
- Now add the remaining cake batter and repeat the process with the remaining 2 tablespoons of blueberry jam.
- Bake for 45-50 minutes in the preheated oven or until a toothpick inserted into the center comes out clean. Wait for 10 minutes to cool in the pan before removing the cake with the overhand and cooling completely on a wire rack. Cool completely at room temperature before slicing it in.
Recipe Video
Tips
- This recipe is for eggless blueberry pound cake but you can really follow this same method and use any fruit preserves/jams of your choice. Strawberry, raspberry, or cherry would be all great options.
- I have provided my recipe for homemade blueberry compote, but you can use any store-bought blueberry jam to save time. If the blueberry jam/compote you are using is very thick, thin it out with a bit of water.
- I generally do not line my baking pans with parchment paper, just grease them really well, but for this recipe, it is important to line the bottom with parchment paper with an overhang. It makes it easier to remove the pound cake from the pan.
- If you like your desserts to be very sweet, you can add an additional ¼ cup of sugar to the cake batter recipe.
- You can also bake this cake in an 8 or 9-inch round cake pan. The baking time will be reduced to 30-35 minutes or until a toothpick inserted comes out clean.
Can we use dried Blue berries and how
Yes, for this recipe you can use dried blueberries to make the compote. Use 3/4 cup dried blueberries and soak it in 1/2 cup hot water for 1 hour (covered) and proceed with the remaining recipe.