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
Scale
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.
