Here’s a Classic Blueberry Sour Cream Pound Cake recipe — rich, moist, and bursting with blueberries. Perfect for brunch, dessert, or coffee breaks.
🍰 Classic Blueberry Sour Cream Pound Cake
Ingredients
For the Cake:
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2 ½ cups (315g) all-purpose flour, plus 1 tbsp for coating blueberries
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1 ½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 cup (2 sticks / 226g) unsalted butter, softened
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2 cups (400g) granulated sugar
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4 large eggs, room temperature
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1 tsp vanilla extract
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1 cup (240g) sour cream, room temperature
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2 cups (about 300g) fresh blueberries (or frozen, not thawed)
Optional Glaze:
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1 cup powdered sugar
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1–2 tbsp milk or lemon juice
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½ tsp vanilla extract (if using milk)
Instructions
1. Prep the Oven & Pan:
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Preheat oven to 325°F (163°C).
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Grease and flour a 10-inch bundt pan or tube pan thoroughly.
2. Mix Dry Ingredients:
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In a medium bowl, whisk together 2½ cups flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter & Sugar:
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In a large bowl, using an electric mixer, cream together butter and sugar on medium-high speed until light and fluffy (about 3–5 minutes).
4. Add Eggs & Vanilla:
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Add eggs one at a time, beating well after each addition.
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Mix in the vanilla extract.
5. Add Sour Cream & Dry Ingredients:
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On low speed, add the flour mixture in 3 parts, alternating with the sour cream, beginning and ending with flour. Mix until just combined.
6. Add Blueberries:
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Toss blueberries with 1 tbsp flour (to prevent sinking).
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Gently fold them into the batter using a spatula.
7. Bake:
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Pour batter evenly into prepared pan and smooth the top.
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Bake for 60–70 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
8. Cool & Glaze (Optional):
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Let cake cool in pan for 15–20 minutes, then turn out onto a wire rack to cool completely.
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If using glaze, whisk together powdered sugar and milk or lemon juice, then drizzle over cooled cake.
🍽️ Tips
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Use full-fat sour cream for the best texture.
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If using frozen blueberries, don’t thaw — just toss in flour and fold in.
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Cake stores well covered at room temp for 3 days, or refrigerate up to a week.