If you’re on the hunt for a dessert that feels like a warm hug and bursts with tangy-sweet goodness, this Blueberry Sour Cream Pound Cake Recipe is just the ticket. The tender crumb, enriched with velvety sour cream, creates the perfect base that lets the juicy blueberries shine in every bite. It’s a classic pound cake with a fresh twist that’s equally perfect for a cozy afternoon tea or a cheerful weekend dessert that’ll have everyone asking for seconds.
Ingredients You’ll Need
These ingredients are straightforward but carefully chosen to build layers of flavor and texture. Each one plays a role in giving the cake its moist crumb, subtle tang, and irresistible golden color.
- All-purpose flour: The backbone of the cake, providing structure and a tender crumb when combined correctly.
- Baking powder: This gentle leavening agent helps the cake rise beautifully without overpowering the texture.
- Baking soda: Works alongside sour cream to create a perfect lift and browning effect.
- Salt: Enhances all the other flavors for a balanced taste.
- Unsalted butter: Adds richness and helps create that melt-in-your-mouth texture.
- Granulated sugar: Sweetens evenly while assisting in the cake’s tender crumb.
- Large eggs: At room temperature, they bind everything together and add moisture.
- Vanilla extract: Brings a warm, aromatic backdrop that pairs wonderfully with blueberries.
- Sour cream: The secret ingredient for a moist, dense crumb and a subtle tang that perks up the flavors.
- Fresh blueberries: The star fruit, offering juicy bursts of color and fruity sweetness.
- Flour for coating blueberries: Prevents the berries from sinking to the bottom during baking.
- Optional: Powdered sugar: Perfect for a delicate dusting that adds a touch of elegance when serving.
How to Make Blueberry Sour Cream Pound Cake Recipe
Step 1: Preheat Oven and Prepare Pan
Give your oven time to get nice and hot by setting it to 350°F (175°C). While that’s warming, grease and flour a 9×5-inch loaf pan or a bundt pan to ensure your cake lifts out effortlessly after baking.
Step 2: Mix Dry Ingredients
Whisk together your all-purpose flour, baking powder, baking soda, and salt in a medium bowl. This mix sets up the foundation for the cake’s structure and even rising.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter with the granulated sugar until the mixture turns light and fluffy. This step builds in airiness, essential for a tender crumb in your pound cake.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, making sure each is fully incorporated before the next goes in. Then stir in that warm vanilla extract, which adds a lovely depth of flavor.
Step 5: Alternate Adding Dry Ingredients and Sour Cream
Start folding in your dry ingredients in three parts, alternating with the sour cream, and be sure to begin and finish with the flour mixture. Mixing just until combined here keeps your cake from getting tough.
Step 6: Toss Blueberries in Flour
Coat the blueberries gently in a tablespoon of flour. This little trick helps prevent them from sinking straight to the bottom as your cake bakes, ensuring those juicy berries are perfectly distributed.
Step 7: Fold in Blueberries
Delicately fold the coated blueberries into your batter, taking care not to crush them. This maintains their shape and keeps the cake looking as delicious as it tastes.
Step 8: Bake the Cake
Pour the batter into your prepared pan and bake for 60-70 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean and the top is a beautiful golden brown.
Step 9: Cool and Serve
Let your cake rest in the pan for about 10 minutes—that way it firms up slightly and releases more easily. Then transfer to a wire rack to cool completely. If you like, dust with powdered sugar for a picture-perfect finish.
How to Serve Blueberry Sour Cream Pound Cake Recipe
Garnishes
A simple dusting of powdered sugar is a classic way to add a bit of sparkle to your cake. Fresh blueberries or a sprig of mint can elevate the presentation and add a refreshing pop of color that’s as inviting as the first bite.
Side Dishes
This cake pairs beautifully with light accompaniments like a dollop of whipped cream or a scoop of vanilla ice cream. Fresh fruit salad or a drizzle of lemon glaze can also brighten up the plate and complement the blueberry tang.
Creative Ways to Present
Serve it as slices on vintage plates for a charming tea time, or cut into small cubes for a fancy dessert buffet. You can also transform leftovers into parfait layers with yogurt and fresh berries for an easy breakfast treat the next day.
Make Ahead and Storage
Storing Leftovers
Store any leftover slices in an airtight container at room temperature for up to two days or refrigerate for up to five days. This keeps the cake moist and the flavors fresh without drying out.
Freezing
To freeze, wrap the cake tightly in plastic wrap and then place in a sealed freezer bag or container. Freeze for up to three months—just thaw it overnight in the fridge before enjoying.
Reheating
If you want to enjoy the cake warm, gently reheat slices in the microwave for 15-20 seconds or pop them in a low oven for a few minutes. This brings back the fresh-baked softness that makes this Blueberry Sour Cream Pound Cake Recipe so irresistible.
FAQs
Can I use frozen blueberries for this cake?
Absolutely! Just make sure to thaw and drain them well before tossing in flour and folding into the batter to prevent extra moisture from affecting the cake’s texture.
Why do I need to coat blueberries with flour?
Coating the berries in flour helps them stay suspended in the batter instead of sinking to the bottom. It ensures each bite gets a perfect blueberry distribution.
Can I substitute sour cream with another ingredient?
You can use plain Greek yogurt as a substitute for sour cream. It has a similar tang and moisture content, but keep in mind the flavor profile might be slightly different.
How do I know when the cake is fully baked?
Insert a toothpick or cake tester into the center. If it comes out clean or with just a few moist crumbs, your cake is perfectly baked and ready to come out of the oven.
Can I make this recipe gluten-free?
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. The texture may vary slightly, but it will still be delicious.
Final Thoughts
I can’t recommend this Blueberry Sour Cream Pound Cake Recipe enough—it’s a guaranteed crowd-pleaser that feels both nostalgic and fresh. Whether you’re baking it for a special occasion or just because your sweet tooth calls, it’s a delightfully simple recipe that rewards you with moist, flavorful cake every single time. Give it a try and watch how quickly it becomes a staple in your baking repertoire.
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Blueberry Sour Cream Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A moist and tender Blueberry Sour Cream Pound Cake bursting with fresh blueberries and a delicate hint of vanilla. This classic pound cake is enhanced with sour cream for a rich texture and a subtle tang, making it perfect for breakfast, tea time, or dessert.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 cup sour cream, at room temperature
Other
- 1 ½ cups fresh blueberries (or frozen, thawed and drained)
- 1 tbsp flour (for tossing blueberries)
- Optional: Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until light and fluffy, which should take about 3-4 minutes using an electric mixer. This step is crucial for incorporating air and creating a soft texture.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing thoroughly after each addition to maintain a smooth batter. Then stir in the vanilla extract for flavor.
- Alternate Adding Dry Ingredients and Sour Cream: Add the dry flour mixture in three parts, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing which can make the cake dense.
- Toss Blueberries in Flour: In a small bowl, gently toss the blueberries with 1 tablespoon of flour to coat them. This helps prevent the berries from sinking to the bottom during baking.
- Fold in Blueberries: Carefully fold the flour-coated blueberries into the batter, taking care not to crush them to keep bursts of blueberry flavor throughout the cake.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and Serve: Let the cake cool in the pan for about 10 minutes before removing it to a wire rack to cool completely. Optionally, dust with powdered sugar before serving for a sweet finishing touch.
Notes
- Use fresh or properly thawed frozen blueberries for best texture and flavor.
- Ensure butter, eggs, and sour cream are at room temperature for smooth batter mixing.
- Do not overmix the batter once the flour is added to maintain a tender crumb.
- The coated blueberries help prevent them from sinking, but gently folding is also essential.
- Adjust baking time depending on your oven and the pan used; check doneness with a toothpick.
- For a more festive look, dust with powdered sugar or drizzle with a lemon glaze.
