Picture this: a buttery, tender cake bursting with juicy berries and a tangy richness that keeps you coming back for another slice. That’s exactly what you get with Blueberry Sour Cream Pound Cake, a classic treat that combines the bright pop of blueberries with the luscious depth of sour cream. It manages to be both delightfully old-fashioned and completely irresistible to modern tastes. Whether you serve it for brunch, a special dessert, or just alongside your afternoon coffee, you’ll fall in love with each moist, flavorful forkful of this homemade favorite.

Blueberry Sour Cream Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Blueberry Sour Cream Pound Cake is in its simplicity. Each ingredient plays a leading role in creating perfect moisture, crumb, and flavor, so try not to substitute or skimp. Here’s exactly what you’ll need and why it matters:

Unsalted butter (1 cup, softened): Provides richness and a classic pound cake crumb; don’t rush creaming it with the sugar.
Granulated sugar (2 cups): Adds sweetness and helps the cake structure stay pleasantly soft and aerated.
Large eggs (4): Bind the cake together and contribute to its softness; always best at room temperature!
Vanilla extract (1 teaspoon): Lends cozy, warm notes that bring out the best in both cake and blueberries.
All-purpose flour (2½ cups + 1 tablespoon): The 1 tablespoon is just for coating berries, helping keep them afloat and evenly distributed; the rest builds that classic pound cake body.
Baking powder (½ teaspoon): Just enough to give the cake a gentle lift without making it too light.
Salt (½ teaspoon): Balances all the sweet flavors and enhances complexity.
Sour cream (1 cup): Adds signature moisture and irresistible softness, plus just enough tang to highlight the blueberries.
Fresh or frozen blueberries (1½ cups): It’s not a Blueberry Sour Cream Pound Cake without the little pops of fresh berry flavor; don’t thaw if using frozen.

How to Make Blueberry Sour Cream Pound Cake

Step 1: Prep the Pan and Ingredients

Set yourself up for baking success! Preheat your oven to 325°F (163°C) and generously grease and flour a 10-inch bundt pan. This classic shape guarantees a beautiful cake (and lots of golden crust). Gather all your ingredients and have the butter at room temperature for the creamiest result.

Step 2: Cream the Butter and Sugar

Using a stand mixer or hand mixer, beat the softened butter and sugar together on medium speed for about 3 to 4 minutes. You’ll know they’re ready when the mixture looks pale, fluffy, and impossibly creamy—this step creates the light, melt-in-your-mouth texture every Blueberry Sour Cream Pound Cake deserves.

Step 3: Add Eggs and Vanilla

One at a time, beat in the eggs, ensuring each is fully incorporated before adding the next. Then, stir in the vanilla extract for that comforting bakery aroma. Patience here means a silky, lump-free batter that bakes up just right.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour (reserve the extra tablespoon for berries), baking powder, and salt. This ensures even distribution and a uniform rise throughout your pound cake.

Step 5: Alternate Dry Ingredients and Sour Cream

Now for the magic: Add the flour mixture to the butter mixture in three additions, alternating with the sour cream (begin and end with the flour). Mix gently just until combined each time—it prevents overmixing, which could toughen the cake. What you get is a batter that’s thick, silky, and promisingly fragrant!

Step 6: Prepare and Fold in Blueberries

Toss the fresh or frozen blueberries with the reserved tablespoon of flour to keep them from sinking. Gently fold them into the batter with a spatula, distributing evenly but without crushing the berries. This ensures bright, juicy bursts in every slice of your Blueberry Sour Cream Pound Cake.

Step 7: Bake and Cool

Spoon the batter into your prepared bundt pan, smoothing the surface. Bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are perfect). Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to finish cooling completely. The wait is worth it: the aroma is fantastic, and the cake slices beautifully once cooled!

How to Serve Blueberry Sour Cream Pound Cake

Garnishes

A light dusting of powdered sugar is a timeless finishing touch, making the cake look as good as it tastes. For something extra special, drizzle on a quick lemon glaze (just mix powdered sugar with fresh lemon juice) to highlight those zesty, fruity notes. If you’re feeling fancy, a handful of fresh blueberries or a few sprigs of mint on top create a bakeshop-worthy look in minutes.

Side Dishes

Blueberry Sour Cream Pound Cake is moist and flavorful on its own, but it pairs beautifully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For brunch, consider serving slices alongside a vivid fruit salad, a tart lemon curd, or even a simple cup of coffee or hot tea for balance.

Creative Ways to Present

If you want to wow your guests, cut the cake into thick slices and toast lightly for a crisp edge, then top with a swirl of Greek yogurt and a scatter of additional blueberries. Individual mini cakes are also lovely if you bake the batter in smaller bundt pans or loaf tins. Or, layer slices with vanilla pudding and berries for a quick, semi-homemade parfait.

Make Ahead and Storage

Storing Leftovers

Wrap the cooled Blueberry Sour Cream Pound Cake tightly in plastic wrap or place in an airtight container. Store it at room temperature for up to 3 days to keep it fresh and moist, or refrigerate if your kitchen runs warm (just allow to come to room temperature before serving for best taste and texture).

Freezing

To extend the magic, you can freeze the cake! Wrap individual slices or the entire pound cake tightly in plastic wrap and then foil, or use a zip-top freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature, and it’ll taste nearly as wonderful as the day you baked it.

Reheating

For that “just-baked” sensation, warm slices gently in the microwave for about 10 to 15 seconds, or in a 300°F oven for a few minutes. This makes the crumb soft and releases all those delicious buttery aromas. For a crisp edge, try toasting slices in a skillet with a little butter!

FAQs

Can I use frozen blueberries in Blueberry Sour Cream Pound Cake?

Absolutely! Just remember not to thaw the blueberries before adding them to your batter. This helps prevent color bleeding and keeps the berries from sinking to the bottom.

Will it work in a regular loaf pan if I don’t have a bundt?

Yes—split the batter evenly between two standard loaf pans, and check for doneness around 50 to 55 minutes. The slices will be slightly shorter but every bit as delicious.

What’s the best way to keep my blueberries from sinking?

Tossing the blueberries with a tablespoon of flour coats them lightly, which helps suspend them throughout the batter as it bakes. Fold them in gently so they’re distributed evenly.

Can I make Blueberry Sour Cream Pound Cake gluten-free?

You can substitute a 1:1 gluten-free baking flour blend for the all-purpose flour. Just make sure it contains xanthan gum or another binder for best results. The texture may be a little more delicate, but it will still be delicious!

How do I know if my pound cake is done baking?

Insert a toothpick into the thickest part of the cake. If it comes out with a few moist crumbs (not raw batter), your Blueberry Sour Cream Pound Cake is ready. Overbaking can dry it out, so start checking at the 1-hour mark.

Final Thoughts

There’s something so comforting and celebratory about baking a Blueberry Sour Cream Pound Cake from scratch—every swirl of batter and burst of berry makes it truly special. I hope you’ll give this recipe a try the next time you crave something sweet, simple, and packed with bright blueberry flavor. Happy baking!

Blueberry Sour Cream Pound Cake Recipe

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4.8 from 7 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

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

Scale

Cake:

1 cup unsalted butter (softened)
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour (plus 1 tablespoon for coating berries)
½ teaspoon baking powder
½ teaspoon salt
1 cup sour cream
1 ½ cups fresh or frozen blueberries

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Instructions

Preheat the oven: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan thoroughly.
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.
Prepare dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
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.
Add blueberries: Toss the blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
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.
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.

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American