This pound cake is everything you want in a homemade dessert—dense yet tender, sweet but balanced, and packed with fresh blueberries that pop in every bite. The sour cream adds a subtle tang and keeps the crumb incredibly moist, while the buttery base gives it that classic pound cake richness. Whether you serve it plain, dusted with powdered sugar, or topped with a lemon glaze, this cake is a showstopper that’s easy to make and hard to resist.
🧂 Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup full-fat sour cream
- 1 ½ cups fresh blueberries (or frozen, unthawed)
- 1 tablespoon flour (for tossing blueberries)
Optional Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
🔥 Instructions:
1. Prep the Oven and Pan
Preheat your oven to 325°F (160°C). Grease and flour a Bundt pan or a 9×5-inch loaf pan. You can also line the bottom with parchment paper for extra insurance against sticking.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and a smooth batter.
3. Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy—about 3–5 minutes. This step is key to creating a tender crumb, so don’t rush it.
4. Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The mixture should be creamy and slightly thick.
5. Alternate Dry Ingredients and Sour Cream
Add the dry ingredients in three parts, alternating with the sour cream. Begin and end with the flour mixture. Mix just until combined—overmixing can make the cake dense.
6. Fold in Blueberries
Toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold them into the batter using a spatula. Be careful not to crush them—those juicy bursts are the best part!
7. Bake the Cake
Pour the batter into your prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil during the last 15 minutes.
8. Cool and Glaze
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack. If using the glaze, whisk together powdered sugar, lemon juice, and zest until smooth. Drizzle over the cooled cake.
🍽️ Serving Suggestions:
- Serve slices with whipped cream or vanilla ice cream
- Pair with a cup of Earl Grey or berry-infused tea
- Add a spoonful of blueberry compote for extra indulgence
- Toast leftovers and spread with butter for a cozy breakfast
💡 Tips & Variations:
- Fruit Swap: Try raspberries or chopped strawberries for a twist
- Nutty Add-In: Fold in chopped pecans or walnuts for crunch
- Spice It Up: Add cinnamon or nutmeg for warmth
- Make It Sugar-Free: Use a sugar substitute and skip the glaze
This cake is a celebration of comfort and elegance—perfect for your creative, crowd-pleasing style, My. It’s easy to make, stores beautifully, and tastes even better the next day. Want a tropical dessert to follow this? I’ve got a pineapple cream dream with your name on it 😄.