Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon all-purpose flour (for coating berries)
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the sour cream and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Toss the blueberries with 1 tablespoon of flour (this helps prevent them from sinking). Gently fold the blueberries into the batter.
- Pour the batter evenly into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with a simple glaze if desired.
Enjoy your deliciously moist and classic blueberry sour cream pound cake!
Would you like a simple glaze recipe to go with it?