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Blueberry Sour Cream Pound Cake Recipe

Blueberry Sour Cream Pound Cake Recipe
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4.9 from 7 reviews

Indulge in the delightful flavors of this Blueberry Sour Cream Pound Cake that is moist, tender, and bursting with juicy blueberries. This old-fashioned cake is a perfect treat for any occasion, whether it’s a special celebration or a casual get-together.

Ingredients

Units Scale

Cake:

  • 1 cup unsalted butter (softened)
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour (plus 1 tablespoon for coating berries)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 1/2 cups fresh or frozen blueberries

Instructions

  1. Preheat the oven: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan thoroughly.
  2. Cream butter and sugar: In a large bowl, cream the butter and sugar together until light and fluffy, about 3–4 minutes. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. Prepare dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture.
  5. Add blueberries: Toss the blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
  6. Bake: Spoon the batter evenly into the prepared pan and smooth the top. Bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and serve: Cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

Notes

  • If using frozen blueberries, do not thaw before adding.
  • This cake is delicious served plain, with powdered sugar dusted on top, or drizzled with a simple lemon glaze.

Nutrition

Find it online: https://easy-tapas-recipes.com/blueberry-sour-cream-pound-cake-recipe/