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Blueberry Muffin Pound Cake

Soft, buttery slices bursting with sweet blueberries make every bite feel like a little hug from the kitchen. Simple pantry staples and easy steps keep things stress-free, even on your busiest days.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup butter softened
  • 1 cup sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 0.5 cup milk
  • 1.5 cups blueberries
  • 1 tbsp flour for coating berries
  • 0.25 cup sugar for topping
  • 2 tbsp flour for topping
  • 2 tbsp butter for topping
  • 0.5 tsp cinnamon for topping

Method
 

  1. Preheat oven to 350°F (175°C) and grease a loaf pan.
  2. Toss blueberries with 1 tablespoon of flour.
  3. Whisk flour, baking powder, and salt in a bowl.
  4. Beat butter and sugar until light and fluffy.
  5. Add eggs one at a time, then mix in vanilla extract.
  6. Add dry ingredients alternately with milk, mixing just until combined.
  7. Fold in blueberries gently.
  8. Pour batter into pan, add crumb topping if using, and bake for 50–60 minutes.

Notes

Store the cake in the refrigerator for up to 3–4 days or freeze for up to 3 months. Serve with a cup of coffee, tea, or a scoop of vanilla ice cream for a simple and comforting treat.