Blueberry Sour Cream Pound Cake Recipe

If you’re searching for a delightful treat that combines moist texture with bursts of fruity freshness, this Blueberry Sour Cream Pound Cake Recipe is an absolute winner. Featuring a rich, tender crumb thanks to sour cream and plenty of juicy blueberries folded throughout, it’s a dessert that feels both comforting and special. Whether you’re baking for a casual family gathering or a festive brunch, this pound cake delivers warmth, sweetness, and that little tang that keeps you reaching for another slice.

Ingredients You’ll Need

The magic behind this cake lies in its simple yet thoughtfully chosen ingredients. Each component plays an important role—creating a perfect balance between richness, flavor, and texture. From butter that adds moistness to sour cream that tenderizes, every amount is just right for a cake that sings with blueberry goodness.

• 2 ½ cups all-purpose flour: The base of your cake provides the structure and body without overpowering the delicate flavors.
• 1 tsp baking powder: Helps the cake rise and gives it a lovely light crumb.
• ½ tsp baking soda: Works with sour cream to add lift and tenderness.
• ¼ tsp salt: Balances sweetness and enhances all the flavors.
• 1 cup unsalted butter, softened: Adds richness and a buttery softness to every bite.
• 1 ½ cups granulated sugar: Sweetens the cake while helping the butter stay fluffy when creamed.
• 4 large eggs, at room temperature: Provide structure and moisture, binding ingredients harmoniously.
• 1 tsp vanilla extract: Brings depth and warmth to the flavor profile.
• 1 cup sour cream, at room temperature: The secret to that tender, moist crumb and slightly tangy taste.
• 1 ½ cups fresh blueberries (or frozen, thawed and drained): Bursts of juicy sweetness make this cake truly pop.
• 1 tbsp flour (for tossing blueberries): Keeps berries suspended in the batter, preventing sinking.
• Optional: Powdered sugar for dusting: Adds an elegant finishing touch.

How to Make Blueberry Sour Cream Pound Cake Recipe

Step 1: Preheat and Prep Your Pan

Start by warming your oven to 350°F (175°C). Grease your 9×5-inch loaf pan or bundt pan thoroughly, then lightly flour it. This simple step ensures your pound cake won’t stick and will come out with beautiful edges.

Step 2: Combine the Dry Ingredients

Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Mixing these dry ingredients ahead helps them distribute evenly throughout the batter for consistent texture and rise.

Step 3: Cream Butter and Sugar to Fluffy Perfection

In a large bowl, beat the softened butter with the granulated sugar until it’s light and fluffy—this usually takes about 3 to 4 minutes. This process traps air, which is key for that tender, airy crumb in your pound cake.

Step 4: Add Eggs and Vanilla Slowly

Incorporate the eggs one at a time, beating well after each addition to combine fully and prevent curdling. Stir in the vanilla extract for a lovely aromatic note that complements the blueberries perfectly.

Step 5: Alternate Adding Dry Ingredients and Sour Cream

Add the dry flour mixture to the batter in three parts, alternating with sour cream. Always start and end with the dry ingredients. Mix gently until just combined—overmixing can make the cake tough, and we want soft and tender!

Step 6: Toss Blueberries in Flour

To keep those juicy blueberries from sinking to the bottom of the cake, toss them with a tablespoon of flour. This little trick allows them to suspend evenly throughout the batter, so you get delicious bursts of berry in every slice.

Step 7: Fold in Blueberries Gently

Carefully fold the flour-coated blueberries into the batter. Be gentle to avoid breaking the berries, which can discolor the batter and make it overly wet in spots.

Step 8: Bake Until Golden and Perfect

Pour your batter into the prepared pan and slide it into the oven. Let it bake for about 60 to 70 minutes. Keep an eye on it and use a toothpick inserted in the center to test doneness—it should come out clean or with a few moist crumbs, never wet batter.

Step 9: Cool and Add Finishing Touches

Once baked, give the cake 10 minutes to cool in the pan before turning it out onto a wire rack. This waiting time helps the cake set and makes removing it easier. Before serving, dust with powdered sugar if you like an elegant, sweet finish.

How to Serve Blueberry Sour Cream Pound Cake Recipe

Garnishes

A sprinkle of powdered sugar is a classic and effortless way to dress up your cake. For extra flair, fresh blueberries and a few mint leaves on top add freshness and eye appeal. Even a light drizzle of lemon glaze can brighten flavors wonderfully.

Side Dishes

This pound cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Serve alongside a cup of afternoon tea or a freshly brewed coffee to complete the experience, turning a simple cake into a luxurious treat.

Creative Ways to Present

Try serving slices stacked with layers of mascarpone and blueberry compote for an easy cake trifle. Or cut into cubes and skewer with fruit and cheese for an elegant appetizer twist. This Blueberry Sour Cream Pound Cake Recipe lends itself well to creative presentations that will impress guests.

Make Ahead and Storage

Storing Leftovers

Wrap leftovers tightly in plastic wrap or store in an airtight container at room temperature. The cake stays moist and flavorful for up to 3 days—a perfect make-ahead dessert for busy hosts.

Freezing

Wrapped well in plastic and foil, this pound cake freezes beautifully for up to 3 months. Thaw overnight in the fridge or at room temperature for a ready-to-enjoy treat whenever you crave it.

Reheating

If you like your cake just warmed, slice and microwave for about 15 seconds or reheat gently in a preheated oven at 300°F (150°C) for 10 minutes. This brings the cake’s softness back and’s heavenly with a pat of butter or cream.

FAQs

Can I use frozen blueberries in this Blueberry Sour Cream Pound Cake Recipe?

Absolutely! Just be sure to thaw and drain them well, then toss with flour before folding into the batter to prevent a soggy cake and keep those berries evenly distributed.

Why is sour cream used in this pound cake?

Sour cream adds moisture and a subtle tang that balances the sweetness, resulting in a tender crumb that stays fresh longer than cakes made without it.

Can I substitute the butter with oil?

Butter provides flavor and richness that oil can’t fully replicate in this recipe. While you can try oil, the texture will be a bit different and less traditional for a pound cake.

How do I know when the cake is done?

Use a toothpick inserted in the center: if it comes out clean or with a few moist crumbs, the cake is perfect. If it has wet batter, it needs more baking time.

Can this cake be made gluten-free?

With a good gluten-free flour blend that measures cup for cup like all-purpose flour, you can experiment. You might need to adjust baking times and check texture, but it can work with some trial.

Final Thoughts

This Blueberry Sour Cream Pound Cake Recipe has quickly become one of my cherished favorites for good reason. It’s deceptively simple but packed with incredible flavor and a perfect texture that feels like a homemade hug. Whether you’re an experienced baker or just looking for a dependable crowd-pleaser, give this recipe a try—you’ll soon understand why it’s so beloved in kitchens everywhere.

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