Blueberry Pound Cake

This rich, buttery pound cake is a true Southern classic—made even better with a generous handful of fresh blueberries. Based on a time-honored recipe, it’s the kind of cake that feels both comforting and special, perfect for gifting, sharing, or savoring a slice with your morning coffee.

We use The Old Mill’s Miller’s Choice Unbleached Flour to give this cake its tender crumb and heirloom texture. Heavy cream adds richness, while the berries bring just the right touch of brightness.

Want a twist? Swap the vanilla for almond extract or a little lemon zest.

Bakes into two beautiful loaves—one to keep, one to share.

Print

With ImageWithout Image

Blueberry Pound Cake

Yield: 2 loaves

Ingredients

• Vegetable shortening and flour for prepping the pans
• 1 cup (2 sticks) unsalted butter, at room temperature
• Pinch of salt
• 2 ¾ cups sugar
• 6 large eggs, at room temperature
• 3 cups Miller’s Choice Unbleached Flour
• 1 cup heavy cream
• 2 teaspoons vanilla extract or ½ teaspoon almond extract
• 1 ½ cups fresh blueberries

Instructions

1. Place a rack in the center of the oven, and preheat the oven to 325ºF. Grease and flour two 9-inch loaf pans. Shake out the excess flour and set aside.
2. Place the butter and salt in a large bowl, and beat with an electric mixer on medium-low speed until creamy, 1 minute. Add the sugar, gradually, while beating on medium-low. Increase the mixer speed to medium once all the sugar has been incorporated, and beat until pale in color, 1 minute more. While the mixer is running on low speed, add the eggs, one at a time, making sure each one is incorporated. Scrape down the sides of the bowl.
3. With the mixer on low speed, add the flour and cream alternately, until combined, beginning and ending with the flour. Blend in the vanilla (or almond extract). Fold in half of the blueberries. Turn the batter into the prepared pans.
4. Scatter the remaining blueberries over the top of the batter, and smooth the top with the rubber spatula to gently push the blueberries in the batter. Place the pans in the oven.
5. Bake until the cakes are golden brown and crackly on top, and a toothpick inserted near the center of the cake comes out clean, 62 to 67 minutes. Remove the pans to a wire rack to cool for 20 minutes.
6. Run a knife around the edges of the pans, give the pans a gentle shake, then turn the loaves out onto the rack to cool right-side up. Let cool 1 hour before slicing or wrapping. Makes 2 loaves.