Go Back

Pineapple-Blueberry Pound Cake

Sweet, buttery slices bursting with juicy fruit make this cake feel extra special any day of the week. Made with simple pantry staples, it’s an easy, comforting bake perfect for family gatherings or quiet afternoons.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 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 crushed pineapple drained well
  • 1 cup blueberries
  • 1 tbsp flour for coating berries

Method
 

  1. Preheat oven to 350°F (175°C) and grease a loaf or bundt pan.
  2. Toss blueberries with 1 tablespoon flour to coat.
  3. Whisk together flour, baking powder, and salt in a bowl.
  4. Beat butter and sugar until light and fluffy.
  5. Add eggs one at a time, mixing after each addition, then mix in vanilla extract.
  6. Add dry ingredients and mix just until combined.
  7. Fold in drained pineapple and coated blueberries gently.
  8. Pour batter into prepared pan and bake for 50–60 minutes until golden and set.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3–4 days or freeze for up to 3 months. Serve with fresh fruit, coffee, or a scoop of vanilla ice cream for a simple, comforting treat.