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
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups fresh or frozen blueberries (if frozen, do not thaw)
  • 1 tablespoon flour (for coating blueberries)

Instructions

  1. Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
  2. Cream the butter and sugar in a large mixing bowl until light and fluffy (about 3–4 minutes).
  3. Add eggs one at a time, beating well after each addition.
  4. Mix in the sour cream and vanilla extract until combined.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add dry ingredients to the wet ingredients, mixing until just combined.
  7. Toss blueberries with 1 tablespoon flour (this helps prevent them from sinking).
  8. Fold the blueberries gently into the batter.
  9. Pour the batter into the prepared pan and smooth the top.
  10. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the cake cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely.
  12. Optionally, dust with powdered sugar or drizzle with a simple glaze before serving.

Would you like a glaze recipe or a variation (e.g., lemon zest or almond extract)?

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