Blueberry Buckle Pound Cake

Y' Father-in-Law-positively loves blueberry desserts.  I get a unique joy when I make a blueberry anything for him, because he is so sweet and appreciative of baked goods featuring this incredible summer fruit.  When he visits, breakfast is usually a blueberry confection, accompanied by his morning coffee, and I always smile when I see that. Dad, this Blueberry Buckle Pound Cake is for you.

Besides, he was thrust into this Girl Dad thing after having two boys, so this is kinda my ongoing apology for my adult baby daughter behavior. 😂

About this Blueberry Buckle Pound Cake

Not only is this Blueberry Buckle cake positively delicious, with all of the blueberry goodness inside, it is incredibly impressive when it’s cut.  Loads of bountiful blueberries dot the landscape of this cake, making it a treat to see and eat.  The wonderful texture, made even more special with a combination of unsalted butter and cream cheese, lends a melt-in-your-mouth goodness that complements the sweet *pops* of blueberry that punctuate every bite. To finish this delectable dessert, there’s a dreamy cream cheese glaze and cinnamon streusel topping that takes it to the next level.

Sounds incredible difficult, but it’s actually extremely easy to make this crazy impressive dessert.

Blueberry Buckle Pound Cake Ingredients

All Purpose Flour: I love the pleasantly plump texture of a good pound cake, and this Blueberry Buckle Pound Cake recipe is no different. That beautiful texture largely comes from a higher-protein all-purpose flour; combined with the baking soda and kosher salt, this flour mixture creates an utterly perfect Blueberry Buckle Cake. I find that lower-protein cake flour doesn’t give the same rise and texture to pound cakes, so that is why I don’t use it in mine. My favorite all-purpose flours for pound cakes are King Arthur Baking’s All-Purpose Flour and Bob’s Red Mill’s All-Purpose Flour.

Baking Soda: This Bluebery Buckle Pound Cake contains buttermilk and blueberries, both of which are naturally acidic. The buttermilk is acidic in nature, so baking soda is the proper leavening for this Blueberry Buckle Pound Cake.

Kosher Salt: Salt is very important in any dessert; it balances the sugar and keeps the dessert from becoming overly sweet. It doesn’t take a lot of salt to balance the sugar in a cake recipe, so measure this ingredient very carefully. If you’re using table salt or fine sea salt for this recipe, make sure cut the amount in half.

Unsalted Butter: As usual, butter has a staring role in this cake! It gives wonderful special flavor, and also the creaming process creates the absolutely necessary air pockets that help this cake to rise. Additionally, the fats in the butter are needed to tenderize the powerhouse protein molecules in your all-purpose flour and egg whites. This ingredient does a lot of work! Make sure that your butter is room temperature before you begin. I set my butter out for at least two hours before baking time. If you don’t have two hours, 10-20 minutes in your waistband or pocket (or, as my mother would say, in your bra over your heart) will do just fine.

Cream Cheese:  Listen…if you want luxury in a pound cake, a little cream cheese will get you there right quick.  There’s a very luxurious quality to this cake that makes it different from typical bluerry pound cakes. It’s because of the cream cheese! That additional fat element helps give your taste that melt-in-your-mouth quality without sacrificing wonderful flavor.

Granulated Sugar: The sugar in this recipe adds a nice sweetness to this cake, and it also helps with caramelization! That gorgeous crust on the outside of your cake is largely due to the granulated sugar in this Blueberry Buckle Pound Cake recipe!

Eggs: The protein in the eggs adds structure to the cake, while the fatty yolk adds delicious flavor. This recipe calls for six eggs, which might seem like a lot. Trust me, it’s perfection.

Pure Vanilla Extract: Pure vanilla extract gives this cake a beautiful warm flavor; vanilla is a natural complement to the sweet blueberries! Make sure to use the good stuff, like Nielsen-Massey, for this incredible recipe! Whatever brand you use, make sure you use pure vanilla extract.  If you want to use vanilla bean in this recipe, you’ll use the vanilla beans from a whole vanilla bean pod and combine it with the sugar before .  That lends beautiful flavor and a visual texture that is even more appealing!

Buttermilk: I love buttermilk for this recipe. The signature tang of the buttermilk plays off of the sweetness of the blueberries absolute.y perfectly, and adds a special je ne sais quois that cannot be topped.  I love when people who taste my pound cakes cannot place what makes them so special.  The interplay between buttermilk and blueberries simply has to be tried to be believed.

Blueberries: The literal star of the show!  Blueberries dot the landscape of this incredible cake, and, considering there are 1.5 cups fresh blueberries in this cake, it’s no wonder that they’re so prominent!  This Blueberry Buckle recipe wouldn’t be half as good without all of these blueberries vying for position in this incredible sponge.

Beginners Start Here

If you’re new to baking, or if you want to learn how to do some of the more tricky baking techniques, here are a couple of super helpful articles from the BwB site that will help you get set up for success with this Blueberry Buckle Pound Cake.

These resources are super helpful to help you build consistency and confidence on your baking journey. Happy Reading!

Important Tools Used in this Blueberry Buckle Pound Cake

So happy to announce that Begin with Butter has its own Amazon Storefront, where you can find all of the amazing equipment that I used in this special cake! Want even more specific links? Check out the recommendations, below.

I do get paid a commission when you purchase, but these are the tools that I use all the time in my own kitchen.

If you have these tools already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

Frequently Asked Questions About This Blueberry Buckle Pound Cake

How do you prevent blueberries from sinking to the bottom of the cake?

To keep blueberries from sinking, combine with them with two tablespoons of all purpose flour immediately before folding them into the batter.  The additional flour will ensure even distribution without allowing the blueberries to sink to one spot on your cake…the bottom. 

Why do you use baking soda instead of baking powder for this cake?

This is one of those science-y things that I consider every time I’m making a recipe, but since you asked…😊 

It’s all about balance.  🙏 

Baking soda is the leavening agent that we use when we have acidic ingredients in our cake.  The blueberries and buttermilk in this cake make baking soda the right choice.  When combined with the acidic ingredients, the baking soda reacts chemically, releasing carbon dioxide that helps cake rise.

Don’t worry, the carbon dioxide evaporates in the oven.

Want to know more about this fascinating topic?  Lucky for you, I wrote a whole article about it!

What is Blueberry Buckle Cake? And how is this one different?

Blueberry buckle is traditionally a coffee cake, loaded with blueberries and topped with a cinnamon streusel.  I mean…YUM.  This pays homage to the classic blueberry buckles of my youth, while giving it a signature BwB turn in the pound cake spotlight.

It also has a cream cheese glaze for a little razzle dazzle, because there is literally not a bad time for a cream cheese glaze.

Why does this take longer to bake than other pound cakes?

The fresh fruit in this cake emits a lot of water as it bakes.  Blueberries are about 85% water, and some of that water leeches out into the batter during the bake.  That added moisture makes this cake take just a bit longer to bake than other pound cakes, but we’re talking single-digit-minutes, not 10-15 minutes more.

This Blueberry Buckle Pound Cake is going to be the talk of the summer holidays, BBs!  It’s so easy to make, and so gorgeous on the dessert table, that you’ll be tempted to make it over, and over, and over again! (Just don’t lick all of the batter off of the beater and bowl; get everything into that bundt pan so that you can bake it up beautifully!)


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Blueberry Buckle Pound Cake

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This Blueberry Buckle Pound Cake is loaded with sweet and tangy blueberries, and topped with a crunchy streusel topping. It is a perfect anytime dessert!

  • Total Time: 5-7 hours
  • Yield: 18 servings 1x


Units Scale

For the Cake:

  • 384 g (3 c) all-purpose flour, plus two tablespoons for the blueberries
  • 1 tsp kosher salt
  • 1/4 tsp baking soda
  • 173 g (3/4 c) unsalted butter, room temperature
  • 58 g (1/4 c) full-fat cream cheese, room temperature
  • 500 g (2.5 c) granulated sugar
  • 6 eggs, room temperature
  • 1 tbsp pure vanilla extract (or 1 pod vanilla beans)
  • 250 g (1 c) buttermilk
  • 384 g (1.5 c) blueberries, fresh or frozen

For the Vanilla Simple Syrup:

  • 84 g (1/3 c) water
  • 67 g (1/3 c) granulated sugar
  • 1/8 tsp fine sea salt
  • 1 tsp pure vanilla extract

For the Cream Cheese Glaze:

  • 154 g (2/3 c) cream cheese, room temperature
  • 240 g (2 c) confectioner’s sugar
  • 1 tsp pure vanilla extract
  • 23 tbsp whole milk
  • 1/8 tsp fine sea salt

For the Cinnamon Streusel Topping:

  • 50 g (1/4 c) brown sugar
  • 50 g (1/4 c) granulated sugar
  • 32 g (1/4 c) all-purpose flour
  • 1/8 tsp fine sea salt
  • 1/2 tsp cinnamon
  • 57 g (1/4 c) butter, cold


To Make the Cinnamon Streusel Topping:

  1. Warm your oven to 325°F.
  2. Cut the butter into tablespoon-sized pieces and set aside.
  3. Add the brown sugar, granulated sugar, all-purpose flour, fine sea salt, and cinnamon to a bowl.  Use a fork to combine.
  4. Add the butter and use a pastry cutter or your fingers to combine the butter with the sugar mixture.  Break up the butter as you go.  The pieces of butter should be varying sizes; anything from a small crumb to a pea-sized piece is good.
  5. Spread the streusel onto a parchment-lined baking sheet.  Place in the oven for 2-3 minutes, or until the butter and sugar mixture are just beginning to melt together.
  6. Remove from the oven immediately allow to cool on the countertop for 5-10 minutes.  Then place in the refrigerator until ready to use.

To Make the Cake:

  1. Preheat oven to 325°F.  An oven thermometer will help you reach the right oven temperature; our ovens are often off, and that makes a huge difference!
  2. Sift all-purpose flour, baking soda, and kosher salt into a medium bowl.  Set aside.
  3. Add room-temperature butter and cream cheese to the bowl of a stand mixer or a large mixing bowl.  Mix the fats together until they are completely combined and smooth.
  4. Add granulated sugar and cream butter and sugar until light and fluffy.  Take your time with this step, and scrape the sides of the bowl as needed.  (Not sure what properly creamed butter and sugar should look like?  Take a look here!)
  5. Add eggs, one at a time, mixing until each egg is completely incorporated.  Scrape the sides and bottom of the bowl as needed.
  6. Add the pure vanilla extract and mix until completely incorporated.
  7. Add half of the flour mixture and mix until just incorporated.
  8. Add all of the buttermilk and mix until just incorporated.
  9. Add the other half of the flour mixture and mix until just incorporated.  Give the batter several turns with a stiff spatula.
  10. In a small bowl, add the blueberries and two tablespoons of flour.  Stir to combine, then fold into the batter carefully, to avoid breaking the berries.
  11. Prepare your bundt pan as your normally would (I use the butter/flour method, and you can see how to do that right here!). 
  12. Add the batter to the pan.
  13. Bake for 70-80 minutes, or until an instant-read thermometer reads 210°F-215°F.  My Goldilocks temp is 212°F.  Note: This one takes a little longer to bake because of the fresh berries, so make sure to account for that when you’re prepping!
  14. Remove from the oven and place on a cooling rack, in its pan, for ten minutes.  Place a piece of parchment paper under the cooling rack!
  15. After ten minutes, invert the cake onto the cooling rack.

To Make the Vanilla Simple Syrup:

  1. Add the water, granulated sugar, and fine sea salt to a small saucepan.  Bring to a boil and boil just until all of the solids are dissolved.  Remove from the heat.
  2. Add the vanilla extract and stir to combine.
  3. Brush on the cake after inverting it onto the cooling rack.  Allow the cake to cool completely. 

To Make the Cream Cheese Glaze:

  1. Add the room-temperature cream cheese to a large mixing bowl or the bowl of a stand mixer.  Mix on lowest speed until completely smooth.
  2. Add the confectioner’s sugar, 1.5 tbsp of the whole milk, and vanilla extract to the bowl.  Mix with a small whisk until there are no more lumps.  If more liquid is necessary, add by the 1/2 teaspoon and stir thoroughly (and slowly) before adding any more liquid.
  3. Use a spouted measuring cup, spoon, or squeeze bottle to add the glaze to the completely cooled cake.  If the cake is too warm, the glaze will just heat up and much of it will simply fall off of the cake.  Top with streusel mix, then add a little more glaze over the top if you’d like.
  4. Enjoy!


  • This cake can be refrigerated for up to five days.  With the blueberries in the cake and cream cheese glaze, you’ll need to keep this in the refrigerator.
  • If serving at an event, you can leave on the countertop for up to two hours.  Remove from the refrigerator immediately before serving.
  • Author: Shani
  • Prep Time: 45 minutes
  • Cook Time: 70-80 minutes
  • Category: Dessert
  • Cuisine: American


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