Name: Classic Blueberry Sour Cream Pound Cake
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Ingredients: 2 sticks Unsalted Butter, room temperature; 2.5 cups All-purpose Flour; 0.5 teaspoon Baking Soda; 0.25 teaspoon Salt; 1 cup Full-fat Sour Cream; 1.5 cups Sugar; 3 large Eggs; 1 teaspoon Vanilla Extract; 1 cup Blueberries, fresh or frozen; 1 tablespoon Flour (for tossing blueberries)

Jump to Recipe

There’s just something magical about a Classic Blueberry Sour Cream Pound Cake. The combination of a golden, buttery crumb with bursts of juicy blueberries makes every bite a celebration of flavor. Did you know pound cake got its name from using a pound each of sugar, butter, eggs, and flour? Over the decades, clever bakers have transformed the classic base—like adding tangy sour cream and sweet berries for unbeatable tenderness and taste. This cake is a crowd-pleaser that comes together with everyday ingredients and minimal fuss, so it’s perfect for both special occasions and casual family treats. If you’re a fan of my Lemon Buttermilk Bundt Cake, you’ll love how this blueberry twist brings a deliciously different flavor to your table. Gather your loved ones, preheat the oven, and let’s make your kitchen smell incredible with this easy yet showstopping bake!

What is Classic Blueberry Sour Cream Pound Cake?

So what’s with the elegant (and slightly tongue-twisting) name, Classic Blueberry Sour Cream Pound Cake? Is it a pound cake? Is it a blueberry cake? Is sour cream stealing the show? Truth is, it’s a delightful mash-up of all three—moist, rich pound cake infused with the bright pop of blueberries and made impossibly tender thanks to the magic of sour cream. Some say, “the way to a man’s heart is through his stomach,” but really, this cake wins everyone’s affection! If you’ve ever wondered why blueberries and pound cake are best friends, here’s your answer—so go ahead, try a slice (or two), and you might just start a new family tradition.

Why You’ll Love This

The best part about Classic Blueberry Sour Cream Pound Cake is its irresistibly moist texture—sour cream works wonders here, creating a soft, buttery crumb that melts in every bite. Baking at home also means you can load up on blueberries and skip the hefty price tag of gourmet bakeries! The cake’s crowning glory is those jewel-like berries throughout, turning each slice into a visual (and flavorful) treat. Plus, every ingredient is familiar, affordable, and easy to find, so your kitchen can become the best bakery in town. This cake holds its own against the popular Lemon Buttermilk Bundt Cake, but the juicy berries make it extra special. Ready to experience pound cake perfection? Gather your blueberries and let’s start baking!

How to Make

Quick Overview

This cake is wonderfully easy to assemble and delivers big flavor with minimal effort. The batter comes together in one bowl, and the hardest part might just be waiting for it to finish baking! Sour cream keeps it extra moist, while blueberries add juicy sweetness in every bite. From mixing to baking, you’ll spend about 20 minutes prepping and about 60-70 minutes baking, making this the perfect “make-ahead” dessert for gatherings or sweet snacks all week.

Ingredients

2 sticks unsalted butter, room temperature
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup full-fat sour cream
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 cup blueberries, fresh or frozen
1 tablespoon flour (for tossing blueberries)

Directions

Preheat your oven to 325°F (160°C). Generously grease and flour a Bundt or tube pan to prevent sticking.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together using an electric mixer until the mixture is light and fluffy, about 5 minutes.
Add the eggs, one at a time, to the butter mixture, beating well after each addition. Stir in the vanilla extract.
With the mixer on low speed, add the flour mixture and sour cream to the wet ingredients in alternating batches, beginning and ending with the flour. Mix just until smooth—don’t overbeat!
In a small bowl, toss the blueberries with 1 tablespoon flour. This helps prevent them from sinking to the bottom of the cake.
Gently fold the floured blueberries into the cake batter, being careful not to break them up.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Check after 55 minutes; if the top browns too quickly, cover with foil for the last 15 minutes.
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely before slicing and serving.

What to Serve With

Classic Blueberry Sour Cream Pound Cake is delicious all by itself, but it also pairs beautifully with a variety of accompaniments. For a decadent brunch, serve it alongside a fresh fruit salad and a dollop of whipped cream. If you’re hosting a summer afternoon tea, pair slices with a lemon or berry curd and hot Earl Grey. As a dessert, a scoop of vanilla bean ice cream or a drizzle of lemon glaze will bring out the cake’s sweet and tangy notes. Hot coffee or a sparkling berry lemonade make refreshing beverage pairings for any occasion.

Top Tips for Perfecting Classic Blueberry Sour Cream Pound Cake

Use room temperature butter and eggs for a smooth, even batter and superior texture.
If you don’t have sour cream, Greek yogurt (full fat) makes a great substitute for similar richness.
Tossing the blueberries with flour is key—this simple step ensures an even distribution of berries throughout the cake.
Avoid overmixing the batter once you combine the wet and dry ingredients; overbeating can lead to a dense cake.
Don’t skip greasing and flouring your baking pan, especially if using a Bundt pan with intricate designs, to ensure the cake releases easily.

Storing and Reheating Tips

Store leftover cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate for up to a week. For the best flavor and texture, allow refrigerated cake to come to room temperature before serving. The cake can also be frozen—wrap tightly in plastic wrap and foil, and freeze for up to three months. To thaw, let it sit at room temperature (still wrapped) for several hours. To reheat individual slices, gently microwave for 10-15 seconds, or enjoy chilled straight from the fridge.

FAQs

Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Do not thaw them before adding to the batter; just toss them in flour and fold into the mix.

What type of pan is best for this recipe?
A Bundt or tube pan works best for even baking and a beautiful presentation. Make sure to grease and flour your pan well to prevent sticking.

How do I prevent my blueberries from sinking to the bottom?
Toss the blueberries with a tablespoon of flour before adding them to the batter. This helps suspend them more evenly throughout the cake.

Can I swap out the sour cream for something else?
Full-fat Greek yogurt makes an excellent substitute in this recipe, providing a similar tang and creamy texture.

Can I make this cake in advance?
Absolutely! This pound cake tastes even better the next day, so feel free to bake it ahead. Store it well wrapped to keep it fresh.

Conclusion

There’s nothing quite like a slice of Classic Blueberry Sour Cream Pound Cake to brighten your day. With its buttery texture, bursts of juicy blueberries, and aromatic vanilla finish, it’s a treat that looks beautiful and tastes even better. This recipe is accessible for bakers of all skill levels—simple, reliable, and endlessly versatile. Be sure to try it the next time you’re looking for a crowd-pleasing dessert or a special treat for your family. Don’t forget to check out other beloved recipes like the Lemon Buttermilk Bundt Cake for more inspiration. Happy baking, and may your kitchen always be filled with the sweet scent of homemade cake!