Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- 2 cups fresh or frozen blueberries (tossed with 1 tablespoon flour to prevent sinking)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then mix in the vanilla and almond extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with flour mixture.
- Gently fold in the blueberries (coated in flour).
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a light lemon glaze before serving.
Would you like me to also add a lemon glaze recipe to pair with this pound cake? 🍋