Classic Blueberry Sour Cream Pound Cake Recipe

I recently whipped up my Blueberry Pound Cake and couldn’t wait to share it with you. The recipe blends tender all-purpose flour with rich sour cream and fresh blueberries, all mixed into a buttery batter that surprises with every bite. I am thrilled by how these classic ingredients create such a memorable treat.

I’ve been experimenting with a twist on a tried and true dessert and wanted to share my classic blueberry sour cream pound cake recipe with you. When I first whipped this up, I was surprised at how the simple ingredients—like 2 cups of all-purpose flour, 1 cup of granulated sugar, unsalted butter and a cup of fresh blueberries—settled into something truly delightful.

I tossed the blueberries in an extra tablespoon of flour to keep them from sinking, and the sour cream adds an unexpected tang. The baking powder helps lift the cake just enough while the eggs and vanilla extract blend together to deliver a flavor that reminds me of other fun blueberry treats I’ve enjoyed gradually over time.

This recipe is straightforward and honest, and I love that it carries hints of those well-loved recipes without any unnecessary fuss. Give it a try and let the flavor speak for itself.

Why I Like this Recipe

I really love this recipe because it always gives me a cake that is incredibly moist and soft. The sour cream makes it tangy and adds a richness that you don’t get from a regular pound cake. I like that my blueberries stay suspended in the batter instead of sinking to the bottom since they are tossed in a bit of extra flour. Its also super simple to follow which makes me feel confident even if I’m not a master baker. Lastly, I enjoy how the mix of flavors makes it versatile enough for a quick snack or a dessert to share with friends.

Ingredients

• All-purpose flour: Basic carb source that gives structure even though it lacks extra fiber or protein.
• Unsalted butter: Adds rich flavor and moisture with healthy fats that make the cake scrumptiously tender.
• Granulated sugar: Sweetens the mix and adds texture but isnt exactly the healthiest choice.
• Eggs: Supply protein and help bind everything together in the cake mix perfectly.
• Sour cream: Imparts a tangy flavor and extra moisture making the cake soft and moist.
• Blueberries: Burst with antioxidants and natural sweetness for a fresh fruity punch.
• Vanilla extract: Enhances all other flavors and gives a warm inviting aroma.
• Baking powder: Makes the cake light and airy by helping it rise during baking.

Ingredient Quantities

• 2 cups all-purpose flour (plus an extra 1 tablespoon for tossing the blueberries)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs (at room temperature)
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 cup fresh blueberries

How to Make this

1. Preheat your oven to 350°F and grease a loaf pan with butter or nonstick spray.

2. In a medium bowl, sift together 2 cups of all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.

3. In a large bowl, beat 1/2 cup softened unsalted butter with 1 cup granulated sugar until it’s creamy and light.

4. Beat in 3 large eggs, one at a time, making sure each one is fully mixed in before adding the next.

5. Stir in 1 teaspoon vanilla extract and then mix in 1 cup sour cream until it’s all combined.

6. Gradually add the flour mixture into the butter mixture, stirring gently until just incorporated; try not to overmix it.

7. Toss 1 cup fresh blueberries with an extra tablespoon of flour to help keep them from sinking.

8. Fold the blueberries into the batter carefully so they stay intact.

9. Pour the batter into your prepared pan and smooth out the top evenly.

10. Bake for about 50 to 60 minutes or until a toothpick inserted in the center comes out clean; let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Equipment Needed

1. Preheated oven set to 350°F
2. Loaf pan (greased with butter or nonstick spray)
3. Medium bowl (for sifting the flour, baking powder and salt)
4. Sifter (or a fine mesh sieve for dry ingredients)
5. Large mixing bowl (for creaming the butter and sugar and mixing eggs)
6. Electric mixer or a whisk (to beat ingredients until creamy)
7. Measuring cups and spoons (for all the ingredients)
8. Rubber spatula (to gently fold in the flour and blueberries)
9. Toothpick (to check if the cake is done)
10. Wire cooling rack (to let the cake cool completely)

FAQ

Classic Blueberry Sour Cream Pound Cake Recipe Substitutions and Variations

• If you’re out of all-purpose flour, you can use a mix of cake flour and whole wheat flour to experiment with a new texture
• If unsalted butter ain’t available, melted coconut oil is a good substitute at a 1:1 ratio
• Instead of granulated sugar, try using light brown sugar to add a subtle molasses flavor
• You can swap sour cream with plain Greek yogurt for that same tangy kick
• If you dont have eggs, use 1/4 cup applesauce per egg to help bind everything together

Pro Tips

• Make sure all your dairy and eggs are at room temperature. This helps the batter mix together better and gives you a lighter cake.

• When you add the flour, stir just until it looks evenly mixed. Overmixing can lead to a tougher cake so take it easy.

• Be super gentle when folding in your blueberries. Breaking them up too much will mess with the texture of your cake.

• If you want an extra touch, dust a little powdered sugar on top of your cooled cake. It adds a nice look and a bit more sweetness.