Blueberry Sour Cream Pound Cake Recipe

OMG, you have to try this blueberry sour cream cake because it’s honestly the perfect blend of moist, fluffy, and fruity goodness that just melts in your mouth. Trust me, once you take a bite, you’ll be taking this to every brunch and family gathering—it’s literally the baking flex you didn’t know you needed! 🫐🎂

Baking my Blueberry Sour Cream Pound Cake is a labor of love. The flavors and textures of this delectable dessert are so well balanced that I momentarily forgive myself for the pounds of butter and sugar I used.

No one will ever guess that this cake is so rich. In each perfectly round slice, you’ll find a moist, even crumb that’s sweet enough to satisfy without being cloying.

Blueberry Sour Cream Pound Cake Recipe Ingredients

• Unsalted Butter: Rich in fats, it adds moisture and flavor.
• Granulated Sugar: Sweetens the cake and aids in browning.
• Eggs: Provide structure and moisture, rich in protein.
• Vanilla Extract: Enhances sweetness, adds aromatic flavor.
• All-purpose Flour: Provides structure, a source of carbohydrates.
• Sour Cream: Adds richness, a hint of tangy flavor, retains moisture.
• Blueberries: Natural sweetness, antioxidants, and a burst of flavor.

Blueberry Sour Cream Pound Cake Recipe Ingredient Quantities

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sour cream
• 1 cup fresh blueberries
• 1/4 cup all-purpose flour (for blueberries)

How to Make this Blueberry Sour Cream Pound Cake Recipe

1. Set your oven to 350°F (175°C) to warm up. Prepare a 9×5-inch loaf pan or a bundt pan by greasing and flouring it.

2. In a large mixing bowl, combine the softened butter and granulated sugar, and beat together until the mixture reaches a light and fluffy consistency.

3. One at a time, add the eggs, beating well after each addition. Stir in the vanilla extract.

4. In another bowl, mix together 2 cups of all-purpose flour, baking soda, and salt.

5. Slowly incorporate the dry ingredients into the creamed mixture, alternating with the sour cream. Start and finish with the flour mixture. Mix until just combined.

6. In a separate bowl, mix the blueberries with 1/4 cup of flour to coat. This is done to keep the blueberries from sinking to the bottom of the cake.

7. The floured blueberries are to be gently folded into the batter. Be careful not to overmix.

8. Evenly spread the batter into the pan you have prepared.

9. Preheat oven to 350F. Grease a 9 x 5-inch pan for the show. Whisk together 1 1/2 cups flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a medium bowl. In another medium bowl, beat 1/2 cup (1 stick) of softened butter and 1 cup of brown sugar together on medium speed until light and fluffy (about 3 minutes).

10. Let the cake rest in the pan for approximately 10 minutes before moving it to a wire rack, where it will cool all the way through. Enjoy!

Blueberry Sour Cream Pound Cake Recipe Equipment Needed

1. Oven
2. 9×5-inch loaf pan or bundt pan
3. Measuring cups
4. Measuring spoons
5. Large mixing bowl
6. Medium mixing bowl (2)
7. Hand mixer or stand mixer
8. Spatula
9. Whisk
10. Wire rack

FAQ

• Can I use frozen blueberries instead of fresh ones?You can use frozen blueberries. Just be certain to wash them thoroughly and dry them completely before you coat them in flour. This washing and thorough drying are crucial steps to ensure that the blueberries don’t plunk down to the bottom of the batter.
• How do I prevent the blueberries from sinking in the cake?Coat the blueberries with 1/4 cup of flour before incorporating them into the batter. This process ensures that the blueberries remain evenly distributed throughout the cake.
• Can I substitute sour cream with yogurt?Indeed, substituting plain or Greek yogurt for sour cream in equal amounts yields a deliciously similar result. We recommend this option for those with lactose concerns (not all yogurt is equally low in lactose, however—some brands have more).
• What kind of baking pan should I use?A 9×5 inch loaf pan works well. Just make sure that it is well-greased and floured so that the bread doesn’t stick.
• How should I store the cake?Keep the cake in an airtight container at room temperature for 3 days; if you need more time, put it in the refrigerator for up to a week.
• Can this cake be frozen?Yes, take the cooled cake and wrap it tightly in plastic wrap, then aluminum foil, and freeze it for up to 3 months. To serve, thaw the cake at room temperature.
• What’s the best way to ensure even baking?See to it that your wall oven is preheated and use an oven thermometer to confirm the temperature. Halfway through baking, rotate the cake for even cooking.

Blueberry Sour Cream Pound Cake Recipe Substitutions and Variations

Coconut oil or margarine can be used in place of unsalted butter; however, use the same measure as called for in the recipe because these do not perform in the same way in baked goods.
Coconut sugar or light brown sugar can be used in place of granulated sugar, and in equal amounts. These two ingredients offer richer flavors than granulated sugar, so they are both fine substitutes.
Greek yogurt or creme fraiche can be used as an alternative to sour cream.
Blueberries, fresh: If you don’t have fresh blueberries, just use frozen ones (don’t thaw them; instead, give them a light toss in a bit of flour to keep them from sinking).
Cake flour (for the cake): Replace with a gluten-free flour blend if needed for a gluten-free version.

Pro Tips

1. Room Temperature Ingredients Ensure that both your butter and eggs are at room temperature before beginning. This helps them incorporate better with the other ingredients, resulting in a smooth batter and a more even texture.

2. Proper Mixing Technique When adding dry ingredients and sour cream, use a gentle folding motion rather than vigorous stirring to avoid overdeveloping the gluten, which can make the cake dense.

3. Coating Blueberries Toss the blueberries with flour right before folding them into the batter. This helps prevent them from sinking and distributes them more evenly throughout the cake.

4. Check for Doneness Since ovens can vary, check your cake for doneness a few minutes before the recommended baking time. Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is done.

5. Cooling Allow the cake to cool in the pan for the full 10 minutes before transferring it to a wire rack. This resting time helps the cake set and makes removal from the pan easier.