This Classic Blueberry Sour Cream Pound Cake is rich, moist, and packed with juicy blueberries. Made with sour cream for extra tenderness, it’s perfect for dessert, tea time, or special occasions.
Classic Blueberry Sour Cream Pound Cake – Moist, Buttery, and Bursting with Berries
Classic Blueberry Sour Cream Pound Cake is a timeless dessert that combines a dense, buttery crumb with bursts of fresh blueberries in every bite. The addition of sour cream gives the cake a tender texture and slight tang, balancing the sweetness beautifully. Whether served plain, dusted with sugar, or drizzled with glaze, this cake is always a crowd-pleaser.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon flour (for coating blueberries)
For the glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons milk or lemon juice
- 1/2 teaspoon vanilla extract
Equipment Needed
- Loaf pan or bundt pan
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
Step-by-Step Directions
Step 1: Preheat the oven
Preheat your oven to 170°C (340°F). Grease and flour a loaf or bundt pan.
Step 2: Prepare dry ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt.
Step 3: Cream butter and sugar
In a large bowl, beat the butter and sugar until light and fluffy, about 3–5 minutes.
Step 4: Add eggs and vanilla
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Step 5: Incorporate sour cream
Mix in the sour cream until smooth and well combined.
Step 6: Combine dry ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 7: Prepare blueberries
Toss the blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
Step 8: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Cool
Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Step 10: Add glaze (optional)
Mix glaze ingredients and drizzle over the cooled cake before serving.
Serving Suggestions
Serve Blueberry Sour Cream Pound Cake:
- With tea or coffee
- As a dessert with whipped cream
- With a scoop of vanilla ice cream
- Garnished with fresh blueberries
Tips for Best Results
- Use room temperature ingredients for a smooth batter.
- Do not overmix to keep the cake tender.
- If using frozen blueberries, do not thaw before adding.
- Bake at a slightly lower temperature for even cooking and a moist texture.
Storage Instructions
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Bring to room temperature before serving.
Conclusion
Classic Blueberry Sour Cream Pound Cake is a rich and flavorful dessert that perfectly balances sweetness and tang. With its moist crumb and bursts of blueberry goodness, it’s a reliable recipe for any occasion.