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.
Pound Cake Recipe
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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.
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.
The shades of blue just make me happy.
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
Blueberry Swirl Pound Cake
All that wonderful flavor of pound cake with the pops of blueberry. Mmmmm.
Can you tell I’m swooning over this cake?!
Scroll to the bottom for the Printable Recipe
For this recipe you will need…
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.
Looking for more awesome blueberry recipes?
Best Blueberry Streusel Muffins
Blueberry Swirl Pound Cake
- 1 cup granulated sugar
- ½ cup butter room temperature
- 3 eggs
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1-1/2 cups all-purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp table salt
- ½ cup sour cream
- 1 cup fresh blueberries
- 1/4 cup Blueberry Jam divided
- Preheat oven to 325 degrees.
- Spray 2 - 9" loaf pans with Bakers Joy (I highly recommend this product for all cakes)
- In mixer- cream together your sugar & butter. Beat until fluffy.
- Add eggs – one at a time & beating in-between each addition
- Scrape bowl down. Add lemon juice & vanilla
- Add in flour, baking powder, baking soda & salt.
- Top with sour cream & then beat to combine – do not over mix.
- Gently fold in blueberries by hand with large spatula
- Pour into prepared pans.
- Top each with jam & then run a knife through a couple times to swirl it throughout.
- Bake 60- 75 minutes or until toothpick test is clean.
- Cool on wire rack at least 10 minutes before removing from pan & then continue to cool on wire rack until room temperature before cutting.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Miz Helen says
Your Blueberry Swirl Pound Cake is beautiful! Thanks so much for sharing your awesome post with us at Full Plate Thursday and hope to see you again real soon!
Bargain girl says
I made the cake and the freezer jam, both were great. I followed the directions using 2 , nine inch bread pans and found them to be very thin cakes. Loved the recipe but wouldn’t put it in 2 pans in the future.
Aimee Shugarman says
This pound cake looks amazing!!! I can’t wait to try it 🙂
Gina Kleinworth says
Thank you Aimee – made me smile to see you here!
Made this today and it looked and tasted delicious. I reduced the sugar to 3/4 cup and baked in just one parchment paper lined loaf pan. I used blueberry preserves instead of jam because that was what I had. Baking time 60-65 minutes, depending on your oven.
Thank you for this wonderful recipe!
Violet Rukutis says
What is I don’t have sour cream what do I use
Gina Kleinworth says
You can use Greek yogurt in place of sour cream as a 1:1 sub.Mayonnaise – 1:1Buttermilk – reducing the amount and only using 3/4 of what is called for in the recipe. (1/4 cup + 2 tbsp for this recipe) It will be thinner – but will still bake well.Cream Cheese – only using 3 ounces + 1 tbsp milk whisked together before adding to the recipe.