Blueberry Sour Cream Pound Cake

If you love the moist, rich texture of pound cake and the burst of fresh fruit in every bite, then this Blueberry Sour Cream Pound Cake is about to become your new go-to dessert! The velvety crumb of this cake is enhanced by the creamy tang of sour cream, which helps keep it incredibly soft and tender. Add in a handful of juicy blueberries, and you’ve got a cake that’s perfectly sweet, just a little bit tart, and completely irresistible. Whether you’re making it for a brunch gathering or just treating yourself to something comforting, this cake is as satisfying as it is delicious. Trust me, one slice won’t be enough—you’ll be reaching for seconds before you know it!

Why You’ll Love Blueberry Sour Cream Pound Cake

This recipe isn’t just about making a cake—it’s about bringing joy to your day with every bite. There’s something so comforting about a classic pound cake with a twist of fresh fruit. Here’s why this one’s a keeper:

Versatile:

This cake is perfect for any occasion, whether you’re celebrating a birthday, hosting a weekend brunch, or simply treating yourself to something special after a long day. It’s a crowd-pleaser, and the sweet-tart blueberries bring that extra pop of flavor.

Budget-Friendly:

Made with simple ingredients you probably already have in your kitchen, this cake is proof that you don’t need to spend a lot to create something truly delightful. No fancy ingredients required, just basic staples that transform into something magical.

Quick and Easy:

No complicated steps here! With just a few simple actions, you can have a cake in the oven and filling your kitchen with the most amazing aroma. Perfect for both beginner bakers and seasoned pros alike. This one’s easy, but it’ll taste like you spent hours on it.

Customizable:

While blueberries are the star, you can swap them out for other fruits if you like. Raspberries, blackberries, or even chopped strawberries would work just as well in this recipe. Want a hint of spice? Try adding cinnamon or lemon zest for a little twist on the classic.

Crowd-Pleasing:

With its tender crumb and perfectly balanced flavors, this pound cake is guaranteed to wow everyone at the table. Plus, it makes an elegant yet easy dessert, so expect compliments!

Ingredients in Blueberry Sour Cream Pound Cake

The best part about this cake? It’s made with simple, everyday ingredients, yet it comes out tasting like something from a fancy bakery. Let’s go over what you’ll need:

Butter:

The base of any good pound cake! Butter provides that rich flavor and makes the texture wonderfully smooth and tender. You’ll want to make sure it’s softened before you start.

Sugar:

For sweetness, of course! The sugar works with the butter to create that perfect balance of flavor and texture, giving the cake that lovely moistness and sweetness without being overwhelming.

Eggs:

Eggs are essential for binding everything together and helping the cake rise. They also contribute to that soft, velvety texture we all love in a pound cake.

Flour:

Flour gives the cake its structure and body. This recipe uses all-purpose flour to provide the right amount of density without making the cake too heavy.

Baking Powder:

To help the cake rise, giving it that light, airy texture. You’ll need just a touch to ensure it bakes up perfectly.

Sour Cream:

The secret ingredient! Sour cream makes this cake incredibly moist and gives it a delicate tang, which perfectly complements the sweetness of the blueberries.

Blueberries:

Fresh or frozen, blueberries add juicy pockets of sweetness throughout the cake. They not only bring flavor but also beautiful color and texture to each slice.

Vanilla Extract:

For a warm, aromatic depth of flavor, vanilla extract is the finishing touch that ties everything together.

Salt:

Just a pinch to enhance the flavors and balance out the sweetness.

(Note: Full ingredient measurements are available in the recipe card above.)

Instructions

Let’s jump into the steps to make this delicious Blueberry Sour Cream Pound Cake!

Preheat Your Oven:

Start by preheating your oven to 350°F. This helps your cake bake evenly and ensures that it rises perfectly.

Cream Butter and Sugar:

In a large bowl, beat together the softened butter and sugar until the mixture is light and fluffy. This step is crucial for a light cake texture, so take your time and cream them until they’re well incorporated.

Add Eggs and Vanilla:

Add the eggs, one at a time, beating well after each addition. Then, stir in the vanilla extract. The eggs help with the cake’s structure, so make sure they’re fully blended before moving to the next step.

Mix Dry Ingredients:

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

Add Sour Cream:

Next, mix in the sour cream. It’ll give the cake that wonderful moist texture and slightly tangy flavor that pairs so beautifully with the sweetness of the cake.

Combine Wet and Dry Ingredients:

Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined—be careful not to overmix, as that can make the cake dense.

Fold in Blueberries:

Gently fold in the blueberries, being careful not to crush them. You want them evenly distributed throughout the batter for that burst of flavor in every bite.

Pour and Bake:

Pour the batter into a greased bundt pan or loaf pan and spread it evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden on top and spring back lightly when pressed.

Cool and Serve:

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once it’s cooled, slice it up and enjoy!

Nutrition Facts

Servings: 12
Calories per serving: 310
Total Fat: 15g
Saturated Fat: 9g
Trans Fat: 0g
Cholesterol: 65mg
Sodium: 135mg
Total Carbohydrates: 40g
Dietary Fiber: 1g
Sugars: 23g
Protein: 4g
Vitamin D: 4%
Calcium: 3%
Iron: 6%
Potassium: 190mg

Preparation Time

Prep Time: 15 minutes
Cook Time: 55-65 minutes
Total Time: 1 hour 30 minutes

How to Serve Blueberry Sour Cream Pound Cake

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

Whipped Cream or Ice Cream:

Top it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Fresh Berries:

Serve alongside a handful of fresh berries for a refreshing and fruity contrast to the richness of the cake.

Tea or Coffee:

Pair this cake with a hot cup of coffee or tea for the perfect afternoon break. The flavors of the cake complement both, making it the ultimate cozy combo.

As a Gift:

This cake makes an excellent gift for family or friends. Wrap it up nicely in a cake box or a simple cloth napkin, and you’ve got a gift that’s both thoughtful and delicious.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

Prep Ahead:

If you’re short on time, you can prep the ingredients in advance. Measure out the dry ingredients the night before and store them in an airtight container, so you can quickly whip up the cake when you’re ready.

Use Frozen Blueberries:

No fresh blueberries? No problem! You can use frozen blueberries instead, just make sure to fold them in gently to avoid turning the batter blue.

Storage Tips:

Store any leftover cake in an airtight container at room temperature for up to 3 days. It also freezes beautifully, so you can save some for later.

Double the Batch:

If you’re serving a crowd or want to stock your freezer with some treats, feel free to double the batch. Just make sure to adjust the baking time if using larger pans.

FAQ Section

Q1: Can I use Greek yogurt instead of sour cream?

A1: Yes, Greek yogurt works as a great substitute for sour cream. It’ll give the cake a similar creamy texture with a slight tang.

Q2: Can I use frozen blueberries?

A2: Absolutely! Just make sure to thaw and drain them well, so they don’t add excess moisture to the batter.

Q3: How do I store leftovers?

A3: Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze slices for up to 3 months.

Q4: Can I use a different fruit?

A4: Yes, feel free to swap the blueberries for raspberries, blackberries, or even chopped strawberries for a different flavor profile.

Q5: Can I make this ahead of time?

A5: This cake stores well! Make it the day before, and it’ll taste just as fresh when you serve it.

Q6: How can I ensure my cake doesn’t sink in the middle?

A6: Make sure to properly cream the butter and sugar and avoid overmixing the batter. Also, be sure to bake at the correct temperature and don’t open the oven door too early.

Q7: Can I make this cake gluten-free?

A7: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to use one that works well in baked goods.

Q8: Can I double the recipe?

A8: Absolutely! Double the ingredients and bake in a larger pan, adjusting the baking time as needed.

Q9: Can I add nuts to the cake?

A9: Yes! Chopped walnuts or pecans would add a nice crunch and complement the soft texture of the cake.

Q10: How do I get my cake out of the pan easily?

A10: Grease the pan thoroughly and consider lining it with parchment paper. This will ensure the cake comes out smoothly after baking.

Conclusion

There you have it—your new favorite cake! This Blueberry Sour Cream Pound Cake is everything you want in a dessert: moist, flavorful, and so easy to make. It’s perfect for any occasion, and once you try it, I’m sure it’ll become a staple in your baking repertoire. So grab your mixing bowl, gather your ingredients, and treat yourself to a slice (or two) of this irresistible cake. Enjoy!

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