This Classic Blueberry Sour Cream Pound Cake is rich, moist, and bursting with juicy blueberries. The sour cream adds tenderness, while the buttery pound cake base provides a perfect crumb. A simple glaze or dusting of powdered sugar finishes it beautifully.
Ingredients:
For the Cake:
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1 ½ cups (3 sticks / 340g) unsalted butter, softened
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3 cups (600g) granulated sugar
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6 large eggs, room temperature
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3 cups (360g) all-purpose flour, plus 2 Tbsp for blueberries
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½ tsp baking powder
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½ tsp salt
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1 cup (240g) sour cream, room temperature
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1 tsp vanilla extract
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1 tsp lemon zest (optional, for brightness)
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2 cups (300g) fresh blueberries (or frozen, unthawed)
For the Glaze (Optional):
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1 cup (120g) powdered sugar
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2–3 Tbsp milk or lemon juice
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½ tsp vanilla extract
Instructions:
1. Prep:
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Preheat oven to 325°F (165°C).
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Grease and flour a 10-12 cup Bundt pan or two 9×5-inch loaf pans.
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Toss blueberries with 2 Tbsp flour to prevent sinking.
2. Make the Batter:
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In a large bowl, cream butter and sugar until light and fluffy (5 mins).
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Add eggs one at a time, mixing well after each.
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In a separate bowl, whisk flour, baking powder, and salt.
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Alternate adding the dry ingredients and sour cream to the butter mixture, beginning and ending with flour.
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Stir in vanilla and lemon zest (if using).
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Gently fold in floured blueberries.
3. Bake:
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Pour batter into the prepared pan and smooth the top.
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Bake 60–75 mins (Bundt) or 50–60 mins (loaves), until a toothpick comes out clean.
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Cool in pan 15 mins, then invert onto a wire rack to cool completely.
4. Glaze (Optional):
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Whisk powdered sugar, milk/lemon juice, and vanilla until smooth. Drizzle over cooled cake.
Tips:
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Room temp ingredients ensure even mixing.
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Don’t overmix after adding flour to avoid toughness.
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Frozen berries? Keep unthawed to prevent color bleed.
Serve with whipped cream or extra berries!