Pound cakes are denser than, and typically do not rise high, like a lighter, fluffy cake. However, there are three key factors in this particular blueberry pound cake recipe contributing to proper rise. Creaming together the butter, shortening, and sugar until light and fluffy incorporates air into the mixture, creating tiny air pockets that expand during baking and help the cake rise. Beating in room temperature eggs, one at a time, traps air and provides additional lift during baking. And, of course, we use baking powder as a chemical leavening agent to provide extra lift.