Description
A moist and tender pound cake with the perfect balance of sweet blueberries and tangy sour cream, making it a delightful dessert for any occasion. This cake is simple to make and packs a burst of flavor in every bite.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 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
- 1 ½ cups fresh blueberries (or frozen, thawed and drained)
- 1 tbsp flour (for tossing blueberries)
- Optional: Powdered sugar for dusting
Instructions
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Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
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Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
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Cream Butter and Sugar:
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
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Add Eggs and Vanilla:
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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Alternate Adding Dry Ingredients and Sour Cream:
- Add the dry ingredients in three parts, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
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Toss Blueberries in Flour:
- In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. This helps prevent the berries from sinking to the bottom of the cake during baking.
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Fold in Blueberries:
- Gently fold the flour-coated blueberries into the batter, being careful not to crush them.
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Bake the Cake:
- Pour the batter into the prepared pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
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Cool and Serve:
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Optionally, dust with powdered sugar before serving.
Notes
- If you use frozen blueberries, make sure to thaw and drain them to avoid excess moisture in the cake batter.
- You can add lemon zest for a refreshing citrusy note to complement the blueberries.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of the cake)
- Calories: 320
- Sugar: 22g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg