“Baking is both an art and a science — but mostly, it’s about sharing love.” – Chef Tasnia

There’s something magical about the smell of a pound cake baking in the oven. It fills your home with warmth and the promise of a delicious treat. But when you add blueberries and a crumble topping, this classic dessert takes on a whole new level of yumminess.

Let’s talk about the origin of the pound cake. Did you know it gets its name from the simple proportions used in the original recipe? One pound of flour, one pound of butter, one pound of sugar, and one pound of eggs — how easy is that to remember? This no-fuss cake has been a favorite in kitchens across the world for centuries, and for a good reason: it’s as versatile as it is delicious.

But today, we’re giving it a little twist — a blueberry and crumble twist. And trust me, once you try this version, you’ll never look back.

Ingredients You’ll Need

Here’s what you need to make this delightful cake. If you’re a regular baker, you might already have most of these ingredients in your pantry.

For the Cake:

230g of 00 flour (or all-purpose flour)
200g of sugar
250g of butter, softened
4 medium eggs
2 teaspoons of baking powder
4 tablespoons of milk
1 teaspoon of vanilla extract
Pinch of salt
Fresh or frozen blueberries

For the Crumble:

80g of flour
40g of cold butter
35g of sugar

Let’s Bake!

Baking doesn’t have to be intimidating. Follow these simple steps, and you’ll have a perfect cake ready to impress in no time.

Prep the Oven and Pan: Start by preheating your oven to 180°C (or 170°C if using a fan oven). Grease a 20 cm × 10 cm loaf pan or line it with baking paper for easy removal.
Sift and Combine Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. This helps create a lighter, fluffier cake.
Cream the Butter and Sugar: Using a mixer, beat the softened butter and sugar together until light and fluffy. This should take about 5 minutes. It’s crucial to beat well to incorporate air, which helps the cake rise.
Add the Eggs: Add the eggs one at a time, beating well after each addition. This ensures the eggs are well incorporated, keeping the batter smooth and preventing it from curdling.
Alternate Wet and Dry Ingredients: Gradually add the sifted flour mixture and milk to the batter, starting and ending with the flour. This technique ensures a smooth, lump-free batter.
Finish with Vanilla: Stir in the vanilla extract for that perfect hint of flavor.
Pour and Level: Pour the batter into your prepared pan and level it with a spatula.
Add the Blueberries: Scatter a generous amount of blueberries over the top of the batter. They’ll sink slightly while baking, leaving you with a cake that’s perfectly dotted with juicy berries.
Prepare the Crumble: In a small bowl, combine the crumble ingredients. Using your fingertips, rub the butter into the flour and sugar until the mixture resembles coarse breadcrumbs. Sprinkle this evenly over the top of the blueberries.
Bake: Place the cake in the oven and bake for about one hour. Check for doneness with a toothpick — it should come out moist but not wet. If needed, bake for an additional 10 minutes.

Tips for the Perfect Pound Cake

Room Temperature Ingredients: Using ingredients at room temperature ensures they mix together more evenly, which helps create a uniform texture.
Don’t Overmix: Once you add the flour, mix just until combined. Overmixing can make the cake dense and heavy.
Check Your Butter: If you’re using unsalted butter, don’t forget to add a pinch of salt to the batter. It enhances the flavors!

Variations and Serving Suggestions

Lemon Blueberry Pound Cake: Add the zest of one lemon to the batter for a refreshing citrus twist.
Chocolate Chip Version: Swap the blueberries for chocolate chips for a decadent treat.
Serve with Cream: This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. You can also drizzle it with a simple glaze made of powdered sugar and milk.

Blueberry and Crumble Pound Cake

A deliciously moist and buttery pound cake with juicy blueberries and a sweet crumble topping. This cake is perfect for breakfast, dessert, or as a delightful snack. The classic pound cake texture is elevated with a fruity twist and a crumbly topping, making it irresistible!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Course Dessert

Cuisine American

Servings 10 slices

Calories 290 kcal

Ingredients

For the Pound Cake:

230 g all-purpose flour 00 flour
200 g sugar
250 g unsalted butter softened
4 medium eggs
2 teaspoons baking powder
4 tablespoons milk
1 teaspoon vanilla extract

For the Crumble Topping:

80 g all-purpose flour
40 g cold unsalted butter cubed
35 g sugar

Additional:

Fresh or frozen blueberries

Instructions

Preheat the Oven: Preheat your oven to 180°C (static) or 170°C (fan-assisted). Grease and line a 20 cm × 10 cm loaf pan with baking paper.
Prepare the Pound Cake Batter: Sift the flour and baking powder together in a bowl. In a separate bowl, whip the softened butter and sugar together until light and fluffy.
Add the Eggs: Add one egg at a time to the butter mixture, whisking constantly to fully incorporate each egg.
Combine Flour and Milk: Alternately add the flour mixture and milk to the batter, starting and ending with the flour. (Order: flour, milk, flour, milk, flour). Mix until smooth. Add the vanilla extract and a pinch of salt, and stir until combined.
Assemble the Cake: Pour the batter into the prepared loaf pan and level the surface. Sprinkle blueberries over the top of the batter.
Prepare the Crumble Topping: In a small bowl, mix the flour, cold butter, and sugar together using your fingers or a pastry cutter until the mixture forms small crumbs. Scatter the crumble topping over the blueberries.
Bake: Bake for 1 hour. Check the cake with a toothpick—it should come out moist but not wet. If needed, bake for an additional 10 minutes.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Enjoy!

Notes

You can use either fresh or frozen blueberries for this recipe.
If you prefer a sweeter crumble, add a little extra sugar to the topping mix.
The cake will keep well in an airtight container at room temperature for up to 3 days.

Keyword Blueberry Pound Cake, Crumble Cake, Easy Dessert, Moist Cake, Baking Recipe, Breakfast Cake, Tea Cake, Summer Dessert

Closing Thoughts

There you have it — a simple, yet scrumptious Blueberry and Crumble Pound Cake that’s sure to become a family favorite. Whether you’re serving it for a cozy afternoon tea or as a sweet finale to a dinner party, this cake never disappoints.

So, next time you have a surplus of blueberries or just crave something delicious, why not give this recipe a try? And don’t forget to share a slice with a friend — after all, good things are meant to be shared. 🍰

Enjoy baking, and have a wonderful day!