Classic Blueberry Sour Cream Pound Cake


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

  1. Preheat Oven:
    Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan.
  2. Cream Butter & Sugar:
    In a large bowl, beat the butter and sugar together until light and fluffy (about 3–5 minutes).
  3. Add Eggs & Extracts:
    Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
  4. Dry Ingredients:
    In a separate bowl, whisk together 2 1/2 cups of the flour, baking soda, and salt.
  5. Combine with Wet:
    Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Begin and end with the dry mixture.
  6. 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.
  7. 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.
  8. 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. 🍋🫐

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