Classic Blueberry Sour Cream Pound Cake

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 cups fresh or frozen blueberries (if frozen, do not thaw)
  • 1 tbsp flour (for coating the blueberries)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or tube pan.
  2. Cream butter and sugar together in a large mixing bowl until light and fluffy, about 3-5 minutes.
  3. Add eggs, one at a time, beating well after each addition.
  4. Mix in the sour cream and vanilla extract until well combined.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
  7. Toss blueberries with 1 tablespoon of flour (this prevents them from sinking to the bottom). Gently fold the coated blueberries into the batter.
  8. Pour batter into the prepared pan and smooth the top.
  9. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. Optional glaze: Mix 1 cup powdered sugar with 1–2 tbsp lemon juice or milk and drizzle over the cooled cake.

Let me know if you want a sugar-free, gluten-free, or mini-loaf version too!

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