Classic Blueberry Sour Cream Pound Cake
A moist and rich pound cake infused with juicy blueberries and made tender with sour cream.
Servings: 8 servings
Equipment
- Bundt Pan
- Mixing Bowl
- Electric Mixer
Ingredients
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)
Instructions
- 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.
Notes
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.