There’s something undeniably magical about a slice of homemade pound cake. It’s the perfect balance of rich, buttery goodness with just the right amount of sweetness. Now, add juicy bursts of blueberries and the velvety tang of sour cream, and you’ve got yourself a next-level dessert. This Blueberry Sour Cream Pound Cake is one of those recipes that feels like a warm hug in dessert form. Whether you’re enjoying it with your morning coffee, serving it at brunch, or indulging in a late-night treat, trust me, you’re going to love this one!

Why You’ll Love Blueberry Sour Cream Pound Cake

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a casual family gathering, a special occasion, or just to treat yourself, this pound cake fits the bill. Here’s why it’s a favorite:

Versatile: Enjoy it as a breakfast treat, afternoon snack, or decadent dessert. It’s perfect for any time of the day.

Budget-Friendly: Made with simple, affordable ingredients that you probably already have in your kitchen.

Quick and Easy: No complicated techniques required—just mix, bake, and enjoy.

Customizable: Add a lemon glaze, swap in different berries, or toss in some nuts for a little crunch.

Crowd-Pleasing: A guaranteed hit with both kids and adults. This cake is soft, buttery, and bursting with blueberry goodness, making it a universal favorite.

Ingredients

Ingredients in Blueberry Sour Cream Pound Cake

Here’s what makes this cake so irresistible:

Butter: The secret to that rich, tender crumb. Use high-quality butter for the best flavor.

Sugar: Adds just the right amount of sweetness while helping create a perfectly golden crust.

Eggs: Provide structure and moisture, making the cake extra soft and fluffy.

Sour Cream: The key ingredient that makes this cake incredibly moist and tender with a slight tang that balances the sweetness.

Vanilla Extract: Enhances the overall flavor and adds warmth to every bite.

All-Purpose Flour: Gives the cake its structure while keeping it light and soft.

Baking Powder: Ensures a perfect rise, making the cake fluffy and airy.

Salt: Balances the sweetness and enhances the flavors.

Blueberries: Fresh or frozen, these little bursts of juicy goodness make every slice extra special.

Instructions

Preheat Your Equipment

Start by preheating your oven to the perfect temperature. This ensures even baking and helps develop that beautifully golden crust.

Cream Butter and Sugar

In a large bowl, cream together the butter and sugar until light and fluffy. This step is crucial for achieving a soft, tender cake, so don’t rush it!

Add the Eggs and Vanilla

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for that warm, comforting flavor.

Mix in the Sour Cream

Fold in the sour cream, which gives the cake its signature moist and tender texture.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This helps distribute the leavening agent evenly throughout the batter.

Incorporate the Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can lead to a dense cake, so be gentle!

Fold in the Blueberries

Gently fold in the blueberries, ensuring they’re evenly distributed. If using frozen berries, toss them in a little flour first to prevent them from sinking to the bottom.

Prepare Your Baking Pan

Grease and flour your bundt or loaf pan to prevent sticking. This ensures your cake comes out clean and beautiful.

Bake to Perfection

Pour the batter into the prepared pan and bake until golden brown and a toothpick inserted in the center comes out clean. The aroma alone will make your kitchen smell amazing!

Cool and Serve

Let the cake cool in the pan for a few minutes before transferring it to a wire rack. Once cooled, slice, serve, and enjoy every buttery, blueberry-filled bite!

Nutrition Facts

Servings: 12

Calories per serving: 320

Preparation Time

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

How to Serve Blueberry Sour Cream Pound Cake

This cake is delightful on its own, but here are a few ways to elevate it:

Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Drizzle with a lemon glaze for an extra burst of flavor.
Toast slices and spread with butter for a comforting breakfast.
Pair with a hot cup of coffee or tea for a cozy treat.

Additional Tips

Use room temperature ingredients for the best texture.
Coat the blueberries in a bit of flour to prevent them from sinking.
Store leftovers in an airtight container to keep the cake moist.
If using frozen blueberries, do not thaw them before adding to the batter.
Try swapping blueberries for raspberries or chopped strawberries for a fun twist.

FAQ’s

Can I use frozen blueberries? Yes! Just toss them in a little flour before folding them into the batter to prevent sinking.

How do I store this cake? Keep it in an airtight container at room temperature for up to three days or refrigerate for up to a week.

Can I freeze it? Absolutely! Wrap it tightly in plastic wrap and freeze for up to three months.

What if I don’t have sour cream? You can substitute Greek yogurt for a similar texture and taste.

Why did my cake turn out dense? Overmixing the batter or using cold ingredients can lead to a denser cake.

Can I make this cake in a loaf pan? Yes, but the baking time may vary. Check for doneness with a toothpick.

Do I need to use fresh blueberries? Fresh blueberries work best, but frozen will do. Just don’t thaw them before adding.

Can I add a glaze? Definitely! A lemon or vanilla glaze adds a lovely finishing touch.

What’s the best way to serve this? Warm with a scoop of vanilla ice cream or a dusting of powdered sugar.

How can I make this cake even more flavorful? Try adding a bit of lemon zest or almond extract for an extra flavor boost.

Conclusion

There you have it—your new favorite pound cake recipe! This Blueberry Sour Cream Pound Cake is soft, moist, and packed with juicy blueberries in every bite. Whether you’re making it for a special occasion or just treating yourself, it’s guaranteed to impress. So go ahead, grab your ingredients, and let’s get baking—trust me, you won’t regret it!

Blueberry Sour Cream Pound Cake

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Author: Ikram
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 1 loaf (serves approximately 8–10) 1x
Category: Desserts – Cakes
Method: Baked
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Blueberry Sour Cream Pound Cake is a moist, tender treat that combines the richness of sour cream with fresh blueberries. Its dense, buttery crumb and subtle tang make it perfect for breakfast, dessert, or an afternoon snack. Enjoy it on its own or with a dusting of powdered sugar and a dollop of whipped cream.

Instructions

Preheat & Prepare Pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or bundt pan.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar:
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3–4 minutes).
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
Combine Wet Ingredients:
- In a separate bowl, mix the sour cream and milk until smooth.
Assemble the Batter:
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream mixture. Start and end with the dry ingredients, mixing until just combined.
- Gently fold in the blueberries, being careful not to overmix to prevent the berries from breaking apart.
Bake:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For an extra burst of flavor, toss the blueberries with a tablespoon of flour before folding them into the batter.
If you prefer a denser cake, use all fresh blueberries. For a slightly moister texture, frozen blueberries work well too.
Dust with powdered sugar or serve with a scoop of vanilla ice cream for an indulgent dessert.

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 20 g
Sodium: 250 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 95 mg