Blueberry Breakfast Pound Cake Recipe

Name: Blueberry Breakfast Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups All-purpose Flour, Divided, Plus More As Needed; 2 teaspoons Baking Powder; 3/4 teaspoons Kosher Salt; 1/2 cups Unsalted Butter, Softened To Room Temperature; 2 ounces, weight Cream Cheese, Softened To Room Temperature; 1 cup Sugar; 1 whole Egg, Beaten; 1-1/2 teaspoon Vanilla Extract; 2/3 cups Buttermilk; 2 cups Blueberries, Fresh Or Frozen And Thawed

Servings: persons

1
Preheat your oven to 350u00b0F and line a loaf pan with parchment paper or spray with nonstick spray. Set aside.
2
In a large bowl, whisk together 1 3/4 cups flour, baking powder, and salt. Set aside.
3
In the bowl of your stand mixer (with paddle attachment fixed), cream together the butter, cream cheese and sugar until smooth and creamy. Add the egg and mix to combine. Now add the vanilla extract, and again mix to combine. Starting with the flour mixture, alternate adding the flour to the mixer and the buttermilk (ending with the flour).
4
In another bowl, toss the blueberries with the remaining 1/4 cup of flour. Gently fold the blueberries into the batter with a rubber spatula, making sure to not smash the blueberries. Spread the batter into the prepared loaf pan and bake at 350u00b0F for 45-55 minutes or until a toothpick comes out clean.
5
Remove from oven and transfer to a wire rack to cool before serving. Enjoy!

1087

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups All-purpose Flour, Divided, Plus More As Needed, 2 teaspoons Baking Powder, 3/4 teaspoons Kosher Salt, 1/2 cups Unsalted Butter, Softened To Room Temperature, and more.

Yes, Blueberry Breakfast Pound Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Breakfast Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions