Blood Orange & Blueberry Glazed Pound Cake

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Blueberry and blood orange flavors brighten up every bite of this beautiful pound cake. Both fruits are incorporated into the glaze and the cake itself.

Blood Orange & Blueberry Glazed Pound Cake


    For the pound cake

  • 2 cups cake flour (or all purpose if not available)
  • Zest of 1 blood orange
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • 2 sticks of butter, softened
  • 2 cup sugar
  • 6 eggs
  • ¼ cup milk
  • ¼ cup blood orange juice
  • 1 tsp vanilla extract
  • For the glaze

  • 2 cups powdered sugar
  • 3 T blood orange juice
  • Zest of 1 blood orange
  • 1 tsp vanilla
  • 1 pint blueberries


      • Preheat the oven to 325 degrees
      • In a large mixing bowl, mix together the flour, orange zest, baking powder, and salt
      • Using a mixer, cream the sugar and butter together until light and fluffy
      • Begin adding the eggs one at a time until well incorporated
      • Begin adding the flour mixture a little bit at a time until well incorporated
      • Begin pouring in the milk, blood orange juice, and vanilla extract until well incorporated
      • Pour batter into a well greased and floured 8 inch springform pan (or bundt cake pan) and bake for 1 hour, or until a toothpick comes out clean when placed in the center. Cool completely.
      • When the pound cake has cooled completely, in a medium bowl, whisk together powdered sugar, blood orange juice, blood orange zest, and vanilla. Fold in half of blueberries.
      • Remove the pound cake from the springform pan (or bundt cake) and place on a rack.
      • Slowly pour the glaze over top of the pound cake cake to coat evenly. Finish by placing the remaining blueberries as a garnish on top of the cake. Let the glaze harden and then you can serve.
Blood Orange & Blueberry Glazed Pound Cake

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!