Martha Stewart Blueberry Pound Cake

This delicious blueberry pound cake by Martha Stewart is rich, buttery, and packed with juicy blueberries! A touch of sanding sugar gives it a subtle crunch, while the lemon cream topping adds a fresh, tangy finish. Perfect for breakfast, tea time, or dessert, this classic cake is easy to make and uses simple ingredients you likely already have!

Recipe Ingredients

For the Cake:

• 450g (3 ¼ cups + 2 tbsp) all-purpose/plain flour
• 1 tsp coarse salt
• 340g (1 ½ cups) unsalted butter, softened (plus extra for greasing)
• 120g (½ cup) sour cream
• 400g (2 cups) granulated sugar
• 1 tsp pure vanilla extract
• 9 large eggs, room temperature
• 300g (2 cups) fresh blueberries
• 2 tbsp sanding sugar (optional, for topping)

For the Lemon Cream Topping:

• 240ml (1 cup) heavy/double cream
• 1 tbsp icing/confectioners’ sugar
• 2 tsp lemon zest

How To Make Blueberry Pound Cake

1. Preheat the oven and prepare pans: Preheat oven to 160°C (325°F). Grease two 13 x 23cm (5 x 9-inch) loaf pans with butter. In a bowl, mix flour and salt.
2. Cream butter, sour cream, and sugar; add vanilla: In a large mixing bowl, beat butter, sour cream, and sugar on high speed for 8 minutes, until pale and fluffy. Scrape down the sides. Add vanilla extract and mix.
3. Add eggs gradually, followed by flour: Lightly beat eggs and add them one at a time (in 4 additions), mixing well after each. Scrape the sides, then reduce speed to low. Add the flour mixture in 4 additions, mixing until just combined.
4. Fold in blueberries and divide batter: Toss blueberries with 2 tbsp flour to prevent sinking. Gently fold into the batter. Divide the batter evenly between the pans, tap to settle, and smooth the tops.
5. Sprinkle with sugar and bake: Sprinkle sanding sugar over the batter (if using). Bake for 65 minutes, or until a skewer inserted in the center comes out clean. Cool in the pans for 30 minutes, then transfer to a wire rack to cool completely.
6. Make lemon cream and serve: Whip cream, icing sugar, and lemon zest until soft peaks form. Serve alongside slices of cake.

Recipe Tips:

• Use room-temperature ingredients: Cold butter or eggs can affect the texture of the cake. Let them sit at room temperature for at least 30 minutes before using.
• Beat the butter and sugar well: Creaming them for 8 minutes makes the cake light and fluffy. Don’t rush this step!
• Coat the blueberries in flour: Tossing them in 2 tablespoons of flour prevents them from sinking to the bottom of the cake.
• Don’t overmix the batter: Once you add the flour, mix just until combined. Overmixing can make the cake dense.
• Check for doneness correctly: Insert a skewer into the center—if it comes out clean, the cake is ready. If the top browns too quickly, cover it loosely with foil.

How To Store Leftovers?

• Refrigerate: First, let the leftover blueberry pound cake cool to room temperature. Store it in an airtight container and keep it in the fridge for up to 5 days.
• Freeze: Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. To serve, thaw slices at room temperature for a few hours before enjoying.

Nutrition Facts

Serving Size: 1 slice (1/16 of the cake)

• Calories: 386 kcal​
• Total Fat: 17 g​
• Saturated Fat: 10 g​
• Cholesterol: 92 mg​
• Sodium: 221 mg​
• Potassium: 69 mg​
• Total Carbohydrate: 56 g​
• Dietary Fiber: 1 g​
• Sugars: 40 g​
• Protein: 5 g​

Check out More Recipes:

• Martha Stewart Christmas Cookies
• Martha Stewart​ Lemon Bars
• Martha Stewart Cream Cheese Pound Cake​
• Martha Stewart Vanilla Pound Cake Recipe​