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Blueberry Breakfast Pound Cake

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How about that for some alliteration? I think I could have taken it a couple of words further, but decided to not create a tongue twister. Like many of my recipes, this recipe started out with a sale at the grocery store. Blueberries have been crazy, out-of-control cheap lately. In fact, all berries have been crazy, out-of-control cheap lately. Maybe there’s some kind of berry overload going on right now. I’m not complaining. This is awesome for someone who loves fresh berries and goes through them like water. I’m always looking for new and creative ways to eat breakfast because I tend to skip it because of it’s boringness. The biggest problem I have with making breakfast is that anything I would want to eat for breakfast requires a ton of time and work (the kind of time and work I don’t feel like tackling early in the morning). I like the crazy breakfasts like your benedicts, frittatas, muffins and cakes. Throw a scone in there too. Maybe a buttermilk pancake. I won’t be sad. I get bored with scrambled eggs and toast, bagels, granola, cereal…you get the picture. This recipe is great for “the-night-before” breakfast. You make it at night. You get up in the morning. You eat it…totally my kind of breakfast. This is a surprisingly easy recipe, and it’s super delicious too!







A couple of tidbits:

1. This cake would be great with a glaze. I really wanted to top it with a lemon sugar glaze, but you may this by now, but Zach hates lemon. To make this glaze, all you gotta do is mix about 1 – 1/2 cups confectioner’s sugar with a couple of tablespoons of lemon juice. Maybe throw some zest in there also. This would be the perfect touch.

2. You certainly don’t have to make a loaf. This recipe makes a great muffin as well. Fill the molds 3/4 of the way up. It will make about 1 dozen muffins or 24 mini muffins of 6 large muffins (you get the point).

3.This guy will keep for 2-3 days, but is best served day of. It’s great with coffee =).

4. Buttermilk can be certainly substituted for whole milk or half and half. I like the tanginess that buttermilk brings to the table and it’s perfect with blueberries. Just make sure you keep the measurements the same.

5. Fruit is your best friend in this recipe. Don’t skimp, but you certainly don’t have to use blueberries. Use what is in season, in your fruit bowl, or what’s on sale at the market. Strawberries, cherries, or raspberries would be perfect. Even peaches would be a nice addition!

Now I only suggest pairing this with the beer I have chosen if it’s a later-in-the-day snack. For this beer pairing, I decided to go with Rogue’s Mocha Porter. I only thought a porter would pair perfectly, and a chocolate porter…even better. Porters are great because they aren’t as heavy as your stouts, but still give you that nice rich taste and smoothness. It’s a bittersweet tasting beer and tones down the extreme sweetness of this dessert/breakfast cake. Give this porter a try. It’s spectacular.

I hope everyone is enjoying the start to their weeks! Enjoy!







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I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

4 Responses

  1. Haha it’s totally fine Marie! I didn’t even get in to approve the comment for some reason! It just slipped past me. Sorry about that =) That WOULD be temp-tations bakeware. I’m in love with them! You can do just about anything with them. Thanks for trying out the recipe, and sorry it took so long for me to respond!

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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.


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