Description
This Blueberry Sour Cream Pound Cake is a moist, dense, and flavorful dessert featuring fresh blueberries folded into a rich pound cake batter made with sour cream for extra tenderness. Perfectly balanced with a hint of vanilla and a soft crumb, this cake is ideal for an afternoon tea or a light dessert. The blueberries are tossed in flour to prevent sinking, ensuring bursts of juicy fruit in every bite.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 cup sour cream, at room temperature
Fruit
- 1 ½ cups fresh blueberries (or frozen, thawed and drained)
- 1 tbsp flour (for tossing blueberries)
Optional
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use a mixer to beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which should take about 3-4 minutes. This step incorporates air into the batter for a lighter texture.
- Add Eggs and Vanilla: Add the eggs one at a time into the creamed butter and sugar mixture, ensuring each egg is fully incorporated before adding the next. Then, stir in the vanilla extract for flavor.
- Alternate Adding Dry Ingredients and Sour Cream: Add the dry flour mixture in three parts to the wet mixture, alternating with the sour cream, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing which can toughen the cake.
- Toss Blueberries in Flour: In a small bowl, toss the fresh or thawed blueberries with 1 tablespoon of flour. This coating helps keep the blueberries evenly distributed in the batter and prevents them from sinking.
- Fold in Blueberries: Gently fold the flour-coated blueberries into the batter, being careful not to crush them to maintain their shape and juiciness in the cake.
- Bake the Cake: Pour the prepared batter into the greased loaf or bundt pan. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool and Serve: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Optionally, dust the top with powdered sugar before slicing and serving.
Notes
- Using room temperature ingredients helps the batter mix more evenly and creates a smoother texture.
- Tossing blueberries in flour prevents them from sinking to the bottom during baking.
- If using frozen blueberries, make sure they are thawed and drained to avoid adding extra moisture to the batter.
- Do not overmix the batter after adding flour to avoid a dense and tough cake.
- Allow the cake to cool properly before slicing to maintain its structure.
- Optional powdered sugar adds a nice decorative touch and slight sweetness on top.
