Almond Pound Cake with Blueberry Sauce

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Pure bliss. Start with pound cake, top with blueberry sauce, then add homemade whipped cream, and end with stretch pants.

I need to apologize to my sweet husband who has been working overtime lately. Apparantly this is all to support my butter addiction. I spend entire paychecks on butter (remember yesterday’s post had 4 sticks). But, to eat this at the end of a long hot day, perfect. Thanks honey, I love you. Even though you hate blueberries. I left you some pound cake without sauce. Whipped cream is in the fridge. I’m on the treadmill if you need to find me.

Yield: serves 6-8

Almond Pound Cake with Blueberry Sauce

Prep Time 15 minutes
Cook Time 1 hour 15 minutes


for the pound cake:

  • 3 sticks butter, softened (1 1/2 cup)
  • 8 oz cream cheese, softened
  • 3 cup sugar
  • 6 eggs
  • 2 tsp vanilla
  • 3/4 tsp almond extract
  • juice of 1 lemon
  • 3 cup flour
  • 1 tsp baking powder

for the blueberry sauce:

  • 2 cup frozen blueberries, divided
  • 1/2 cup granulated sugar
  • 1 Tbsp balsamic vinegar
  • 1/2 lemon, juiced
  • 2 Tbsp water
  • 1 tsp vanilla extract

for the whipped cream:

  • 2 cup heavy cream
  • 1/3 cup granulated sugar
  • 1 tsp almond extract


for the pound cake:

  1. Beat butter and cream cheese until creamy. Add the sugar and beat an additional 2-3 minutes. Add eggs, one at a time, beating well after each addition. Add lemon juice and extracts (batter will look curdled, it’s okay).
  2. Add flour and baking powder (one cup of flour at a time). Pour into a greased tube pan (14 cup capacity). Bake in a 325 degree oven for about 65-75 minutes, until toothpick comes out clean. Cool for 15 minutes. Run knife around edge of pan and remove. Cool completely.

for the blueberry sauce:

  1. In small saucepan, mix together sugar, vinegar, lemon juice and water. Add in 1 cup of the frozen blueberries. Simmer over low heat for about 12-15 minutes until sugar is melted and sauce is a deep purple color. Add in remaining blueberries and vanilla extract. Stir, set aside to cool.

for the whipped cream:

  1. Combine sugar, cream and almond extract into a very cold bowl. Beat until cream is stiff (several minutes). Refrigerate until ready to use. This is awesome on pound cake, angel food cake, inside these tasty Toffee tubes!
  2. To assemble, cube or slice poundcake, drizzle with blueberry sauce and top with a dollop of whipped cream. Enjoy!

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

18 comments on “Almond Pound Cake with Blueberry Sauce”

  1. This is the second time I’ve been directed to your site via some linky party, not even knowing it was! I love this recipe. Blueberry sauce sounds perfect for this time of year!

  2. I love the stretch pant comment!! lol! This looks awesome!! Thanks for linking it up to 2 Maids a Baking!!

  3. aw, blueberries! plus almond cake is always a win. thank you so so much for sharing! love this, love you, love your blog! ha. it’s a party. i’ll keep you updated if i make this!

  4. Wow! These recipes look like winners. I’ve been looking for a good pound cake recipe–this just may be it.
    The blueberry sauce is intriguing with the balsamic vinegar. I’ll have to try it.
    I love your blog header, very fun.

  5. What a delicious homemade treat. And I’m in LOVE with that sauce!! Miriam@Meatless Meals For Meat Eaters

  6. This looks like a great recipe. We have a lot of pound cake and berries in the summer. I will have to try your recipe, it looks great! Thank you so much for sharing with Full Plate Thursday!

  7. Almond pound cake and blueberry sauce sounds like a win-win combination of flavor to me. Love your picture of this delicious treat! I think I might have to ask my hubby to work some over time so I can get more butter as well! LOL….Thanks for sharing and have a wonderful weekend.


  8. That looks amazing, almonds and blueberries ohhhh! I wish I had this this morning to eat with my coffee!

  9. Yum!!! I love pound cakes, and this almond one looks so like it would be delicious with blueberries! I need to keep this recipe for myself, thanks!
    🙂 Leslie

  10. Whaoh…end with stretch pants indeed! Another beautifully choreographed culinary dance!


  11. I’m sure you’re husband doesn’t mind when you make delicious things like this!!! I just discovered you blog and have enjoyed looking at your unique recipes – I’ll be ‘following’ from now on!

  12. Hi

    Exactly how many teaspoons or tablespoons is juice of one lemon.

  13. Jackie,
    One lemon is about 2 Tbsp. Hope that helps. Thanks for stopping by!

  14. This cake looks amazing! Wish I had some for breakfast today.
    Please join me to bake & remember lives lost in 9/11. I am hosting a link up called *Remembrance Cakes* Would love to have you. We are baking cakes, muffins, cupcakes. Anything is great! You can also share posts you have all ready published like this one. Just add the badge to show your support.

  15. Looks amazing! I have no willpower when it comes to sweets and carbs but I am picky and this recipe is one I am going to make! Thanks for sharing!

  16. Donna

    Just discovered this pure gem of a recipe…almond…blueberry…cream cheese…lemon…omg..WHAT is not to simply adore here…Great use of balsamic in the sauce…do you think I could do this with the mega-tons of fresh strawberries currently flooding the stands in my local market here in France?!….I would actually prefer the blueberry riff right about now…but they are, alas, not in season…and SOOOO very pricey when you actually do find them!

    I simply love your brunch fare…and …trust me on this one…you have a new follower and fan….And thank you a billion times over for the perfection lemon curd tutorial.

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