Description
Blueberry Sour Cream Pound Cake is a moist, tender, and flavorful cake made with fresh blueberries and sour cream. The sour cream adds richness, making the cake incredibly moist and soft. The addition of blueberries brings a burst of sweetness and a pop of color, creating a visually appealing and irresistible dessert. While it has all the characteristics of a classic pound cake, the inclusion of blueberries and sour cream adds a unique twist, making this recipe perfect for any occasion.
Ingredients
Ingredients
- For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 1 cup sour cream
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups fresh blueberries (or frozen, if not in season)
- 1 tablespoon all-purpose flour (for coating blueberries)
- For the Glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons milk or lemon juice
Instructions
- Prepare the Oven and Pan:
- Preheat your oven to 325°F (160°C).
- Grease and flour a 10-inch bundt pan or a loaf pan.
- Mix the Batter:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 4-5 minutes).
- Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla and almond extracts.
- Stir in the sour cream until fully combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Prepare the Blueberries:
- Toss the blueberries with 1 tablespoon of flour to coat them. This helps prevent them from sinking to the bottom of the cake.
- Gently fold the blueberries into the batter.
- Bake the Cake:
- Pour the batter into the prepared bundt or loaf pan, spreading it evenly.
- Bake in the preheated oven for 60-70 minutes (for a bundt pan) or 50-60 minutes (for a loaf pan), or until a toothpick inserted into the center comes out clean.
- If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
- Cool the Cake:
- Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully turn it out onto a wire rack to cool completely.
- Make the Glaze (Optional):
- In a small bowl, whisk together the powdered sugar and milk (or lemon juice) until smooth. Adjust the consistency by adding more milk or sugar as needed.
- Serve:
- Drizzle the glaze over the cooled cake, if using. Slice and enjoy!
Notes
This blueberry sour cream pound cake is rich, moist, and bursting with juicy blueberries in every bite. It’s perfect as a breakfast treat, afternoon snack, or a simple dessert with a cup of tea or coffee. For an extra touch, dust with powdered sugar or drizzle with a lemon glaze. You can also use frozen blueberries—just toss them in a bit of flour before mixing to prevent sinking!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Blueberry Sour Cream Pound Cake