Imagine sinking your fork into a rich, buttery slice of pound cake, bursting with juicy blueberries and subtle notes of coconut. This blueberry pound cake is a decadent treat that pairs the sweetness of fresh blueberries with the creamy richness of butter and buttermilk, offering a perfect balance of flavors. The coconut glaze adds an extra layer of sweetness, elevating the entire experience. Whether served as a delightful dessert for a special gathering or as a comforting treat for your family, this blueberry pound cake never fails to impress. Its tender crumb and vibrant flavors make it a crowd-pleaser for any occasion.

Ingredients Overview: Simple Yet Flavorful Components

This blueberry pound cake recipe features a selection of simple yet indulgent ingredients that come together to create a cake packed with flavor and texture. The star ingredients include sweetened flaked coconut, which adds a lovely chewiness, and plump blueberries that give bursts of freshness in every bite. Using buttermilk in the batter ensures a moist crumb, while the coconut extract enhances the tropical flavor profile of the cake.

You can easily adapt the recipe based on what’s available if fresh blueberries aren’t in season, frozen ones are an excellent substitute. Don’t worry about the frozen blueberries causing the batter to become too watery; just toss them in a little flour before folding them in, and they’ll stay evenly distributed. The same goes for coconut extract if you prefer a more subtle flavor, feel free to reduce the amount, or swap it out for vanilla extract for a different take.

Step-by-Step Instructions: Baking the Perfect Blueberry Pound Cake

The secret to achieving the perfect blueberry pound cake lies in following the steps closely, especially when it comes to alternating wet and dry ingredients. Start by ensuring your butter is softened for smooth creaming, a critical step that creates air pockets, which will help the cake rise beautifully in the oven.

Cream the butter until it’s velvety smooth, then gradually add in the sugar. This step is essential for achieving that light and fluffy texture, as the sugar helps to incorporate even more air into the mixture. Adding the eggs one at a time ensures they blend in seamlessly, preventing the batter from curdling.

When it comes to incorporating the dry ingredients, alternate between adding the flour mixture and the buttermilk. Starting and finishing with the flour ensures a smooth, evenly mixed batter. A gentle hand is key when folding in the blueberries and flaked coconut you want to incorporate them without over-mixing, which could result in a denser cake. Once the batter is ready, transfer it to your greased and floured bundt pan and let the oven work its magic.

Bake at a low 325°F to ensure the cake bakes evenly without developing a dry or overly browned crust. The cake will take about an hour and ten minutes, but check it around the one-hour mark using a toothpick or cake tester. It should come out clean or with a few moist crumbs attached when the cake is done.

Coconut Glaze: A Finishing Touch of Sweetness

The coconut glaze adds a luxurious touch to this already indulgent cake. It’s made with sifted confectioners’ sugar, which ensures a smooth, lump-free glaze. Adding a pinch of salt balances the sweetness, while the coconut extract intensifies the tropical flavor.

For the perfect consistency, start with the base amount of milk and gradually add more if the glaze is too thick. If it’s too thin, a little extra confectioners’ sugar will thicken it up. Cover the glaze with plastic wrap until the cake is completely cooled this will prevent it from hardening prematurely.

Once the cake has cooled, drizzle the glaze generously over the top, allowing it to cascade down the sides of the bundt cake. For a polished finish, use a piping bag to create a more controlled, artistic drizzle. Top it off with fresh blueberries and a sprinkle of flaked coconut for a picture-perfect presentation.

Recipe Tips & Frequently Asked Questions

Recipe Tips:

To avoid over-mixing the batter, which can make the cake tough, gently fold the blueberries and coconut in at the end.
Toss frozen blueberries in a tablespoon of flour before adding them to the batter to prevent them from sinking.
If your cake isn’t fully baked after 1 hour and 5 minutes, cover the top loosely with foil to prevent over-browning, and continue baking until fully set.

Frequently Asked Questions:

Can I use frozen blueberries?
Yes, frozen blueberries work just as well as fresh ones. Make sure to toss them in flour before adding to the batter to avoid sinking and clumping.
How do I store this blueberry pound cake, and how long will it last?
Store the blueberry pound cake at room temperature in an airtight container for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to three months.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1¼ cups of milk. Let it sit for 5 minutes to thicken before using.

What to Serve With This Recipe: Pairings That Elevate Your Pound Cake

This cake is versatile enough to serve with a variety of sides, each enhancing its decadent flavor. For a refreshing touch, pair it with a dollop of freshly whipped cream or a scoop of creamy vanilla ice cream. If you’re looking to add a bit of tang, drizzle the cake with lemon curd, which will contrast beautifully with the sweetness of the blueberries and coconut.

For a cozy afternoon tea, this blueberry pound cake pairs wonderfully with a hot cup of Earl Grey or chamomile tea. If you’re serving it as a dessert, consider a rich coffee like a cappuccino or latte to round out the experience. The subtle tropical notes from the coconut make it an excellent choice to serve at brunch, alongside fresh fruit or a mimosa.

Final Thoughts: A Slice of Blueberry Bliss in Every Bite

This blueberry pound cake is the eventual crowd-pleaser, with its tender crumb, bursts of fresh fruit, and luxurious coconut glaze. Every bite offers a blend of buttery richness and vibrant flavors that are perfect for any occasion. Whether you’re baking it for a special gathering or indulging in a slice with your morning coffee, this cake is guaranteed to delight.

With its combination of simple ingredients and a straightforward process, this blueberry pound cake recipe will become a staple in your baking repertoire. So, get ready to wow your friends and family with this irresistible pound cake, and enjoy every delicious bite.

Blueberry Pound Cake

This moist Blueberry Coconut Pound Cake is so flavorful with the perfect balance of coconut and blueberries. It is a wonderful dessert for spring and summer!

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 1 10

Servings:

Author: Jessica Harmon

Ingredients

1 cup sweetened flaked coconut (90g) (We recommend Bakers Angel Flake Coconut)
1 ½ cup fresh or frozen blueberries adjust to taste
3 sticks of unsalted butter softened (339g)
5 large eggs room temperature (to quickly warm, place them in a bowl of warm water for about 5 minutes)
3 cups cake flour 342g (We suggest using Swan’s Down, bleached)
3 cups granulated sugar 600g
½ teaspoon baking powder 2g
½ teaspoon salt 3g
1¼ cup buttermilk
1 tablespoon coconut extract 12g

Optional Garnish

Sweetened flaked coconut & fresh blueberries

Easy Coconut Glaze

2 cups confectioners’ sugar sift after measuring
3 tablespoons milk add more if necessary, in small amounts
Pinch of salt
1 teaspoon coconut extract adjust to your preference

Instructions

Begin by preparing your tube pan—grease it thoroughly and dust it with flour to ensure the cake doesn’t stick. Preheat the oven to 325°F.
In a separate bowl, whisk together the cake flour, baking powder, and salt. Set this dry mixture aside for later.
Using an electric mixer fitted with a paddle attachment, cream the softened butter on medium speed until it reaches a smooth consistency. Gradually incorporate the sugar, allowing the mixture to beat for around 3 to 5 minutes until it turns light and fluffy.
Add the eggs one by one, ensuring that each yolk is fully integrated before adding the next.
Stir the coconut extract into the buttermilk to enhance the flavor.
On low speed, slowly alternate adding the dry flour mixture and the buttermilk mixture into the butter/sugar/egg batter. Begin and finish with the dry ingredients, adding the dry in three stages and the wet in two stages.
Gently fold in the blueberries and flaked coconut.
Pour the batter into the prepared bundt pan, ensuring an even distribution.
Bake at 325°F for about 1 hour and 5-10 minutes, or until a toothpick inserted into the cake comes out clean. Keep in mind, baking times may vary slightly depending on your oven.
Allow the cake to cool in the pan for approximately 10 minutes before carefully turning it out onto a cooling rack.

Coconut Glaze

In a medium bowl, combine the sifted confectioners’ sugar, milk, salt, and coconut extract. Stir until the glaze is smooth. Adjust the consistency by adding more milk if it’s too thick, or more confectioners’ sugar if it’s too thin.
Cover the bowl with plastic wrap to prevent the glaze from hardening until you’re ready to use it.

Decorating the Cake

Once the cake has completely cooled, spoon the glaze over the top. If you prefer more control when decorating, transfer the glaze to a disposable piping bag and cut off the tip. For a final touch, consider garnishing the cake with additional sweetened flaked coconut and fresh blueberries.