This Classic Blueberry Sour Cream Pound Cake is a timeless dessert that blends the rich, buttery texture of traditional pound cake with the bright, juicy burst of blueberries and the tangy creaminess of sour cream. It’s moist, dense, and tender—perfect for brunch, afternoon tea, or a sweet ending to any meal. The sour cream adds depth and softness, while the blueberries bring a pop of flavor and color. Whether served plain, dusted with powdered sugar, or topped with a lemon glaze, this cake is a crowd-pleaser that’s easy to make and even easier to love.
Ingredients
Dry Ingredients:
- 2½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- 2 sticks (1 cup) unsalted butter, room temperature
- 1½ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup full-fat sour cream
Add-ins:
- 1 cup fresh or frozen blueberries
- 1 tbsp flour (for tossing blueberries)
Optional Glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice or milk
- ½ tsp vanilla extract
🍰 Instructions
1. Preheat and Prep the Pan
Preheat your oven to 325°F (160°C). Generously grease and flour a Bundt or tube pan to prevent sticking. You can also line the bottom with parchment paper for extra insurance.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy—about 5 minutes. This step is crucial for a tender crumb.
4. Add Eggs and Vanilla
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl to ensure everything is well incorporated.
5. Alternate Dry Ingredients and Sour Cream
With the mixer on low speed, add the dry ingredients and sour cream in alternating batches—beginning and ending with the flour. Mix just until smooth. Avoid overmixing to keep the cake light.
6. Prepare the Blueberries
In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cake during baking.
7. Fold in the Blueberries
Gently fold the floured blueberries into the batter using a spatula. Be careful not to crush them—this keeps the batter from turning blue and ensures juicy pockets throughout the cake.
8. Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Check at the 55-minute mark and cover with foil if the top is browning too quickly.
9. Cool and Release
Let the cake cool in the pan for 10–15 minutes, then carefully invert onto a wire rack to cool completely. This helps the cake set and prevents crumbling.
10. Optional Glaze
In a small bowl, whisk together powdered sugar, lemon juice, and vanilla extract until smooth. Drizzle over the cooled cake for a tangy finish that complements the blueberries beautifully.
🌟 Tips & Variations
- Frozen Blueberries: Use straight from the freezer—no need to thaw. Toss with flour before folding in.
- Flavor Boost: Add lemon zest to the batter for a citrusy twist.
- Pan Choice: A Bundt pan gives a beautiful presentation, but loaf pans work too—just adjust baking time.
- Storage: Keep covered at room temperature for up to 3 days or refrigerate for up to a week. Freeze slices for longer storage.
- Serving Ideas: Pair with whipped cream, vanilla ice cream, or a berry compote for extra indulgence.
This cake is a celebration of classic flavors with a fresh twist. Want to explore more fruity pound cakes or swap in seasonal berries? I’ve got plenty more ideas to keep your oven busy and your taste buds happy.