If you’ve ever wished for a cake that feels like a warm hug on a plate, you’re in for a treat with this Blueberry Sour Cream Pound Cake Recipe. Packed with juicy blueberries and the subtle tang of sour cream, this pound cake offers a moist, tender crumb that’s perfectly balanced with sweetness. Whether you’re baking for a special occasion or just craving a comforting slice with your coffee, this recipe is straightforward, uses simple pantry staples, and guarantees a stunning homemade dessert every time.
Ingredients You’ll Need
Gathering the right ingredients for this Blueberry Sour Cream Pound Cake Recipe is easy, and each one plays a crucial role in delivering its signature texture and flavor. From the creamy richness of butter to the tart pop of fresh blueberries, every component counts.
- 2 ½ cups all-purpose flour: The foundation that provides structure and softness to the cake.
- 1 tsp baking powder: Helps the cake rise perfectly, giving it a light, fluffy texture.
- ½ tsp baking soda: Balances acidity from sour cream and helps tenderize the crumb.
- ¼ tsp salt: Enhances all the flavors and balances sweetness.
- 1 cup unsalted butter, softened: Adds richness and moisture, creating a luscious mouthfeel.
- 1 ½ cups granulated sugar: Sweetens the cake and helps achieve a tender crumb when creamed with butter.
- 4 large eggs, at room temperature: Binds ingredients and contributes to the cake’s airy texture.
- 1 tsp vanilla extract: Infuses warmth and depth of flavor throughout the cake.
- 1 cup sour cream, at room temperature: Adds tanginess and moistness, making every bite incredibly tender.
- 1 ½ cups fresh blueberries (or frozen, thawed and drained): Bursts of juicy sweetness that make this cake unforgettable.
- 1 tbsp flour (for tossing blueberries): Keeps berries suspended in the batter, preventing sinking.
- Optional: Powdered sugar for dusting: A pretty finishing touch that adds a touch of sweetness.
How to Make Blueberry Sour Cream Pound Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by setting your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan—whichever you prefer. This prep step ensures your cake will lift out effortlessly after baking and keeps it looking as beautiful as it tastes.
Step 2: Whisk Together the Dry Ingredients
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisking these dry components together helps distribute the leavening agents evenly, so your pound cake rises perfectly without any dense spots.
Step 3: Cream Butter and Sugar Until Fluffy
Using a mixer, beat the softened butter and granulated sugar in a large bowl for about 3 to 4 minutes. This step is where the magic starts—incorporating air makes your cake light and tender. Don’t rush it; the fluffier the butter and sugar, the better your texture will turn out.
Step 4: Add Eggs and Vanilla One at a Time
Next, add the eggs individually, beating well after each addition. This careful integration further traps air in the batter. Then stir in the vanilla extract, which will add a fragrant warmth that complements the blueberries beautifully.
Step 5: Alternate Adding Dry Ingredients and Sour Cream
Begin by adding a third of the dry ingredients, blend just until combined, then mix in half the sour cream. Repeat, finishing with the dry ingredients. This alternating technique keeps the batter smooth and moist without overmixing, ensuring a tender crumb.
Step 6: Toss Blueberries in Flour
Coat your blueberries with a tablespoon of flour. This little trick prevents them from sinking to the bottom during baking, helping you enjoy a nice, even burst of blueberry flavor in every slice.
Step 7: Gently Fold in Blueberries
Carefully fold those flour-coated blueberries into your batter. Being gentle means you won’t crush the berries, keeping their texture and vibrant color intact. This step adds a juicy surprise in each bite.
Step 8: Bake Your Cake to Perfection
Pour the batter into the prepared pan and slide it into your preheated oven. Let it bake for about 60 to 70 minutes until the top turns golden and a toothpick poked in the center comes out clean. Patience here pays off—the cake’s moist interior will be worth the wait.
Step 9: Cool and Optional Dusting
Let the cake cool in the pan for about 10 minutes before moving it to a wire rack. Once completely cooled, feel free to dust it with powdered sugar for a charming finish that’s as delightful to look at as it is to eat.
How to Serve Blueberry Sour Cream Pound Cake Recipe
Garnishes
A simple dusting of powdered sugar gives a lovely, delicate touch that makes this pound cake look effortlessly elegant. Fresh blueberries or a sprig of mint on top add color and brighten each slice. Whipped cream or a dollop of vanilla yogurt also pairs beautifully for a creamy contrast.
Side Dishes
This cake shines wonderfully alongside a scoop of vanilla ice cream or a spoonful of lemon curd, enhancing those fruity notes. If serving with tea or coffee, a light, fruity compote or fresh fruit salad complements the rich texture without overwhelming the palate.
Creative Ways to Present
Try serving individual slices with a drizzle of warm blueberry sauce or a splash of honey. For a fun twist, layer slices with mascarpone cheese and fresh berries to make a quick, sophisticated trifle. Your guests will be impressed and happily surprised by the versatility of this classic cake.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the Blueberry Sour Cream Pound Cake Recipe wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. This keeps the cake moist and fresh, perfect for a quick snack or an impromptu dessert.
Freezing
To freeze, wrap the cake well in plastic wrap and then foil to prevent freezer burn. It can be frozen for up to 2 months. When you’re ready to indulge again, thaw overnight in the fridge or at room temperature for a few hours.
Reheating
Warm up slices gently in a microwave for 10 to 15 seconds or in a low oven (about 300°F) for 10 minutes. This refreshes the cake’s softness and revives that freshly baked feel, as if you just pulled it from the oven.
FAQs
Can I use frozen blueberries in this Blueberry Sour Cream Pound Cake Recipe?
Absolutely! Just be sure to thaw and drain the blueberries completely, then toss them in flour before folding into the batter. This helps prevent excess moisture and keeps the cake from becoming soggy.
What’s the purpose of sour cream in this cake?
Sour cream adds moisture and a gentle tang that balances the sweetness, resulting in a tender crumb and rich flavor that set this pound cake apart from others.
Can I substitute any ingredients in the recipe?
You can swap all-purpose flour for a gluten-free blend, but adjustments might be needed. Using fresh butter is best, and room temperature eggs and sour cream help everything mix smoothly and bake evenly.
How do I know when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs clinging, your cake is perfectly baked and ready to cool.
What pan works best for baking this cake?
A 9×5-inch loaf pan is ideal for even baking, but a bundt pan also works beautifully, giving your cake an elegant shape. Just be mindful of the baking time, which might vary slightly.
Final Thoughts
This Blueberry Sour Cream Pound Cake Recipe has quickly become one of my all-time favorites because it’s deliciously reliable, bursting with fresh bursts of blueberry, and so satisfying. It’s a recipe worth keeping in your baking repertoire for everything from everyday treats to celebratory moments. Give it a try—you’ll love sharing it as much as I love making it!
Print
Blueberry Sour Cream Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A moist and tender Blueberry Sour Cream Pound Cake featuring fresh blueberries and a rich sour cream batter, baked to perfection. This classic cake is perfect for any occasion and offers a delightful balance of sweetness and tangy flavor with a soft crumb.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp flour (for tossing blueberries)
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)
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 prepare it for the batter.
- 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, beat the softened unsalted butter and granulated sugar with an electric mixer until the mixture becomes light and fluffy, which should take about 3 to 4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, mixing well after each addition to ensure proper incorporation. Then stir in the vanilla extract for added flavor.
- Alternate Adding Dry Ingredients and Sour Cream: Gradually add the dry ingredient mixture to the wet ingredients in three parts, alternating with the sour cream. Begin and end with the dry ingredients. Mix everything together just until combined; avoid overmixing to maintain a tender crumb.
- Toss Blueberries in Flour: Place the blueberries in a small bowl and toss them with 1 tablespoon of flour. This step helps prevent the berries from sinking to the bottom of the cake during baking.
- Fold in Blueberries: Gently fold the flour-coated blueberries into the batter, being careful not to crush them to maintain their shape and texture in the cake.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Optionally, dust the cooled cake with powdered sugar before serving for an elegant finish.
Notes
- Use fresh or thawed and drained frozen blueberries for best results.
- Ensure all ingredients, particularly eggs and sour cream, are at room temperature to achieve the best batter consistency.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- Tossing the blueberries in flour prevents them from sinking during baking.
- Adjust baking time slightly if using a bundt pan, as it may bake differently than a loaf pan.
- Store the cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
