Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 3/4 cups all-purpose flour, divided
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 cups fresh or frozen blueberries (if using frozen, do not thaw)
Instructions
- Preheat Oven:
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan. - Cream Butter & Sugar:
In a large bowl, beat the butter and sugar together until light and fluffy (about 3–5 minutes). - Add Eggs & Extracts:
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts. - Dry Ingredients:
In a separate bowl, whisk together 2 1/2 cups of the flour, baking soda, and salt. - Combine with Wet:
Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Begin and end with the dry mixture. - Toss Blueberries:
Toss the blueberries with the remaining 1/4 cup flour to prevent them from sinking. Gently fold the floured blueberries into the batter. - Pour & Bake:
Pour the batter into the prepared pan, smoothing the top. Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean. - Cool:
Let the cake cool in the pan for 15–20 minutes, then carefully remove and let cool completely on a wire rack.
Optional Glaze:
Mix 1 cup powdered sugar with 1–2 tablespoons of milk or lemon juice and drizzle over the cooled cake.
Enjoy your moist, flavorful, and berry-packed pound cake! Let me know if you’d like a version with a lemon twist. 🍋🫐