Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 2 cups fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tbsp flour (for coating the blueberries)
Optional glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk or lemon juice
- ½ tsp vanilla extract (optional)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan.
- Cream butter and sugar together in a large bowl using a hand mixer or stand mixer until light and fluffy (about 3–5 minutes).
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream and vanilla extract until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Mix just until combined — do not overmix.
- In a small bowl, toss blueberries with 1 tablespoon of flour (this helps prevent them from sinking to the bottom of the cake).
- Gently fold the blueberries into the batter.
- Pour batter into prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
- (Optional) Make glaze by whisking together powdered sugar, milk/lemon juice, and vanilla. Drizzle over the cooled cake.
Enjoy this moist, flavorful pound cake with a cup of coffee or tea!
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