Blueberry Swirl Pound Cake

Blueberry Swirl Pound Cake is the perfect spring treat. Dense, yet tender & oh so delicious, you’ll have everyone asking for this easy pound cake recipe loaded with blueberries.

You all know I absolutely love a tasty little snack with my coffee on the weekends. We did a huge Costco run & picked up a ton of produce. Is it just me- or do they always have the best produce?

We literally filled our cart to the point that the checker girl asked us if we were having some sort of party. 🙂 hehehe – No, just stocking up on produce. I’m sure she thought we were nuts. But anyhow- one thing I picked up was blueberries.

Blueberry Swirl Pound Cake is a delightful dessert that combines the richness of a traditional pound cake with a burst of fresh or preserved blueberries. The cake has a dense, moist texture with a smooth, buttery flavor that’s complemented by the fruity swirl of blueberries running through it.

Often baked in a loaf pan or Bundt pan, it’s a visually striking treat with the contrasting colors of the pale yellow cake and deep purple blueberry ribbons.

It’s perfect for any occasion, offering a comforting yet sophisticated flavor profile. The blueberry swirl adds a juicy, tangy kick that pairs wonderfully with the sweetness of the cake.

This post contains some affiliate links. Click here to read my full disclosure policy.

The family loves anything made with blueberries. Put a little in the oatmeal with a little bit of Blueberry Freezer Jam. Mmmmm – so good. Or maybe a little slice of this Blueberry Swirl Pound Cake. So yummy.

Equipment Needed

• 2 – 9″ loaf pans
• Bakers Joy – quick release spray
• Blueberry Jam – I like this one
• OR you can make my recipe for Blueberry Freezer Jam here.

Blueberry Pound Cake Ingredients

• Granulated Sugar: The primary sweetener for the cake, granulated sugar provides sweetness and helps to create the cake’s tender texture by incorporating air into the batter during mixing.
• Butter (room temperature): Butter adds richness and flavor to the cake, helping to create a smooth, moist crumb. Room temperature butter mixes better with other ingredients, ensuring an even texture.
• Eggs: Eggs act as a binder in the cake, helping to hold the ingredients together. They also contribute to the structure, color, and moisture of the pound cake.
• Lemon Juice: Lemon juice adds a bright, tangy flavor that balances the richness of the cake and enhances the overall taste profile. It also reacts with the baking soda to help leaven the cake.
• Vanilla Extract: Vanilla extract adds a warm, aromatic flavor that complements the other ingredients, particularly the sweetness of the cake.
• All-Purpose Flour: Flour provides the structure for the cake. It absorbs the moisture and binds the ingredients together, helping the cake rise.
• Baking Powder: Baking powder is a leavening agent that helps the cake rise, contributing to a light and fluffy texture.
• Baking Soda: Baking soda is another leavening agent that works with the acidity from ingredients like lemon juice or sour cream to help the cake rise. It also contributes to the cake’s texture.
• Table Salt: Salt enhances the flavors in the cake and helps balance the sweetness. It also contributes to the overall structure by strengthening the batter.
• Sour Cream: Sour cream adds moisture and a slight tanginess to the cake. It also contributes to the cake’s richness and soft crumb.
• Fresh Blueberries: Fresh blueberries provide a burst of natural sweetness and flavor. They add juiciness and texture, creating pockets of fruit throughout the cake.
• Blueberry Jam (divided): Blueberry jam is used to create a swirl effect in the cake, adding a deeper blueberry flavor and a bit of sweetness. Dividing it allows for an even distribution of the jam throughout the cake for visual appeal and flavor.

Together, these ingredients combine to create a moist, flavorful pound cake with a lovely balance of sweetness, tang, and fresh fruit.

Just look at those colors!! That swirl is just too pretty! I love making this spring treat all season long. Think of how perfect this would be at a brunch or Mother’s Day celebration. Although, I am just as happy having this with my weekend coffee, no holiday or celebration required.

How To Make Blueberry Swirl Pound Cake

1. Preheat your oven to 325°F and spray two 9-inch loaf pans with Baker’s Joy (a highly recommended product for cakes).
2. In a mixer, cream together the sugar and butter until fluffy. Add the eggs one at a time, beating well between each addition. Scrape down the sides of the bowl, then add the lemon juice and vanilla extract.
3. Next, mix in the flour, baking powder, baking soda, and salt. Add the sour cream and beat until just combined—be careful not to overmix.
4. Gently fold in the blueberries with a large spatula.
5. Pour the batter into the prepared pans, then top each with a spoonful of blueberry jam. Use a knife to swirl the jam through the batter a couple of times.
6. Bake for 60 to 75 minutes, or until a toothpick comes out clean. Allow the cakes to cool on a wire rack for at least 10 minutes before removing them from the pans. Continue cooling until they reach room temperature before slicing.

Frequently Asked Questions

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries, but it’s best to toss them in a little bit of flour before folding them into the batter. This helps prevent the berries from sinking to the bottom of the cake.

How can I store leftover Blueberry Swirl Pound Cake?

Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to 2 months.

Can I make this cake ahead of time?

Yes! Blueberry Swirl Pound Cake keeps well for several days, and the flavor may even improve over time. You can also freeze it ahead of time and thaw it when ready to serve.

More Pound Cake Recipes

If you love pound cake as we do – you don’t want to miss these other flavors here!

• Lemon Pound Cake
• Raspberry White Chocolate Pound Cake
• Instant Pot Almond Pound Cake
• Pumpkin Pound Cake

Why is my cake not rising properly?

Make sure your baking powder and baking soda are fresh, as old leavening agents can cause the cake to not rise properly. Additionally, avoid overmixing the batter, as this can lead to a denser cake.

Can I add other fruits to the cake?

Yes, you can experiment with other fruits like raspberries, blackberries, or even peaches. Just make sure to adjust the amount of fruit to keep the balance of wet and dry ingredients in check.

How do I prevent the blueberries from sinking to the bottom?

Coating the blueberries with a little flour before folding them into the batter helps prevent them from sinking and creates an even distribution throughout the cake.

Can I make this cake without sour cream?

If you don’t have sour cream, you can substitute it with plain yogurt or buttermilk. The texture might be slightly different, but it will still work well.

How do I know when my Blueberry Swirl Pound Cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. You can also gently press the top; it should spring back when done.

All that wonderful flavor of pound cake with the pops of blueberry. Mmmmm. Can you tell I’m swooning over this cake?!

Looking for more awesome blueberry recipes?

Blueberry Pie Bars

Best Blueberry Streusel Muffins

Blueberry Pie Frozen Yogurt

Blueberry Cobbler