Bourbon Blueberry Pound Cake
This yummy blueberry pound cake recipe gets its unique flavor from a splash of bourbon mixed right into the batter. Drizzle with sweet glaze or serve with vanilla ice cream.
If you’re into rich, old-fashioned desserts with a little personality, this one’s going to win you over fast. This Bourbon Blueberry Pound Cake takes everything you love about a traditional pound cake—dense, buttery, perfectly tender—and gives it a subtle twist with maple syrup and a splash of bourbon. It’s the kind of cake that feels just as right on a holiday table as it does with a quiet cup of coffee on a random Tuesday afternoon.
Love blueberries? You might also enjoy these recipes for buttermilk blueberry muffins or cheddar bacon blueberry scones.
“This pound cake was absolutely delicious. I do not bake much but even with all the ingredients it was easy to put together. The baking time was exact as was the cool down time. It came out of the bundt pan perfectly. I would definitely make this again.”
– Karen
Recipe at a glance
- Rich, buttery pound cake with a soft, tender crumb
- Subtle maple sweetness adds depth of flavor
- Bourbon enhances the cake without tasting overpowering
- Juicy blueberries balance the richness perfectly
- Works with fresh or frozen blueberries
- Simple, easy recipe with no special equipment needed
- Perfect for holidays, brunch, or everyday dessert
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Jump to:
- Recipe at a glance
- Ingredients you will need
- Substitutions and variations
- How to make blueberry pound cake
- Tips for getting the cake out of the pan
- Serving suggestions
- Storage and freezing instructions
- Blueberry pound cake frequently asked questions
- More blueberry dessert recipes
- Bourbon Blueberry Pound Cake
Ingredients you will need
After you make this delicious blueberry pound cake the first time, don’t be surprised if it quietly becomes your go-to whenever you need a dessert that never lets you down. To make this blueberry pound cake recipe, you will need:
See the recipe card for full information on ingredients and quantities.
- Unsalted Butter – The backbone of any good pound cake. Using a full pound gives you that rich flavor and velvety texture that defines the recipe.
- Maple Syrup – Adds depth and a subtle caramel-like note that pairs beautifully with the bourbon.
- Bourbon – Don’t worry—it won’t taste boozy. The alcohol bakes off, leaving behind a warm, slightly smoky flavor that enhances everything else.
- Blueberries – Frozen or fresh blueberries both work here. No need the thaw if using frozen blueberries. They bring a pop of color and a little tartness to balance the sweetness.
Substitutions and variations
- Swap the bourbon for vanilla or almond extract if you prefer an alcohol-free version.
- Use raspberries or blackberries instead of blueberries for a slightly different flavor profile.
- Add a simple rum sauce, maple glaze, sweet vanilla glaze, or lemon glaze on top of the cake before serving for extra sweetness and presentation.
- Mix in 1–2 teaspoons of fresh lemon zest to the batter, or swap a tablespoon of bourbon for fresh lemon juice to add a citrusy bright lemon flavor that pairs beautifully with the blueberries.
How to make blueberry pound cake
Step 1: Preheat your oven to 325°F and grease and flour a bundt or tube pan.
Step 2: In a large bowl, cream together the butter, sugar, and maple syrup on medium speed until light and fluffy. This step is key for a smooth, tender cake.
Step 3: Add the large eggs and beat until fully incorporated.
Step 4: Mix in the sifted all purpose flour, vanilla extract, and bourbon. Mix until smooth and be careful not to overmix.
Step 5: Gently fold in the blueberries. If desired, toss them in a tablespoon of flour in a small bowl first to help prevent sinking.
Step 6: Pour the cake batter into the prepared pan and smooth the top.
Step 7: Bake for about 1 hour and 30 minutes, or until the top is golden brown and a toothpick inserted near the center of the cake comes out clean.
Step 8: Let the cake cool in the pan for 10 minutes, then run a knife around the edges of the cake pan and invert onto a plate. Allow the cake to cool completely on a cooling rack before slicing and serving.
Tips for the best pound cake
- Start with room temperature ingredients. This helps everything blend smoothly and evenly.
- Cream the butter and sugar well. This step builds structure and gives the cake a lighter texture. Don’t rush it.
- Add eggs one at a time. It keeps the batter from breaking and ensures a smooth, cohesive mixture.
- Don’t overmix once the flour is added. Overworking the batter can make the cake tough instead of tender.
- Toss blueberries in a little flour. This helps keep them from sinking to the bottom.
Tips for getting the cake out of the pan
Getting a cake out of the pan can honestly be one of the most frustrating parts of baking—everything can look perfect, and then it sticks right at the finish line. Here are a few tips for when the cake won’t budge.
- Grease and flour thoroughly before adding the batter—make sure you get into every corner of the pan.
- Use a baking spray with flour for extra insurance against sticking.
- Let the cake cool, but not completely—about 10–15 minutes is ideal. Too hot and it breaks; too cool and it sticks.
- Run a thin knife or offset spatula around the edges to gently loosen the cake.
- Tap the pan lightly on the counter to help release any stuck spots before inverting.
- Invert in one confident motion and let gravity do the work—don’t shake or wiggle the pan.
- If it’s stubborn, place a warm towel over the bottom of the cake pan for a few minutes to help loosen it.
Serving suggestions
This cake is incredibly versatile. Serve it:
- Warm with a scoop of vanilla ice cream and a drizzle of strawberry blueberry sauce
- With a dollop of homemade whipped cream and extra berries
- With homemade cream cheese icing piped over the top
- Lightly toasted with a smear of butter (trust me on this one)
- Alongside coffee or tea for an easy breakfast treat
Storage and freezing instructions
Storage. Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Freezing. Wrap slices or the whole cake tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw at room temperature before serving.
Blueberry pound cake frequently asked questions
Pound cakes usually collapse if they’re underbaked or the oven temperature is off. Because the batter is dense, the center needs enough time to fully set—otherwise it will sink as it cools. Overmixing can also add too much air, causing the cake to rise and then fall. For best results, bake until a toothpick comes out clean, avoid opening the oven too early, and measure ingredients carefully.
It’s supposed to be! But if it feels too heavy, it could be from under-creaming the butter and sugar or over mixing the batter.
A dry pound cake is usually caused by overbaking or too much flour. Even a few extra minutes in the oven can pull out too much moisture. It can also happen if the batter is overmixed, which leads to a tougher texture. For best results, measure flour carefully (preferably by spooning and leveling), avoid overmixing, and check for doneness as soon as the baking time is up.
Yes, you can bake this pound cake in loaf pans instead of a tube pan. The batter will typically fit two standard 9×5-inch loaf pans (or one large loaf pan, though two pans bake more evenly). Fill each pan about ⅔ full to prevent overflow.
Bake at 325°F for about 1 hour 10 minutes to 1 hour 30 minutes, checking for doneness with a toothpick inserted in the center. If the tops brown too quickly, loosely cover with aluminum foil during the last part of baking.
Let the cakes cool in the pans for 10–15 minutes before removing, since loaf cakes are a bit more delicate than tube cakes.
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If you made bourbon blueberry pound cake, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
More blueberry dessert recipes
Bourbon Blueberry Pound Cake
Ingredients
- 1 pound (4 sticks) unsalted butter, softened
- 2 cups granulated sugar sugar
- ¾ cup maple syrup
- 8 large eggs
- 3 cups all-purpose flour, sifted
- 2 teaspoons vanilla extract
- 4 tablespoons bourbon
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 325°F. Grease and flour a tube pan.
- In a large bowl, cream together the butter, sugar, and maple syrup until light and fluffy.
- Add the eggs and beat well.
- Mix in the flour, vanilla and bourbon and stir until fully combined.
- Stir in the vanilla extract and bourbon until fully combined but be careful not to overmix.
- Gently fold in the blueberries. If desired, toss them in a tablespoon of flour in a small bowl first to help prevent sinking.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 1 hour 30 minutes, or until a toothpick inserted near the center comes out clean.
- Cool in the pan for 10 minutes.
- Run a knife around the edges and invert onto a plate to cool completely.
Notes
- If using frozen blueberries, do not thaw before adding to the batter.
- Toss blueberries lightly in flour to help prevent sinking.
- For extra flavor, drizzle with a simple bourbon glaze after cooling.
I’m glad the recipe was a success, Karen! Thank you so much for coming back and leaving a review.
This pound cake was absolutely delicious. I do not bake much but even with all the ingredients it was easy to put together. The baking time was exact as was the cool down time. It came out of the bundt pan perfectly. I would definitely make this again.
I was looking for something to make with blueberries and came upon your site. Sounds really interesting. I like the idea of bourbon in it. I will try it this weekend. Thanks!
Absolutely GORGEOUS! 😀