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
Scale
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.
