Classic Blueberry Sour Cream Pound Cake

📝 Description

This moist and buttery Classic Blueberry Sour Cream Pound Cake is a timeless dessert that’s rich with flavor, tender in crumb, and bursting with juicy blueberries in every bite. The tangy sour cream adds creaminess and moisture, while the blueberries provide natural sweetness and a pop of color. It’s perfect as a coffee cake, brunch treat, or elegant dessert.

🍰 Ingredients

• 2 sticks (1 cup) unsalted butter, room temperature
• 2½ cups all-purpose flour, divided
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup full-fat sour cream
• 1½ cups sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup blueberries (fresh or frozen; if frozen, do not thaw)
• 1 tbsp flour (for tossing blueberries)

👩‍🍳 Instructions

1. Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
2. Prepare dry ingredients: In a medium bowl, whisk together 2½ cups flour (reserve 1 tbsp for blueberries), baking soda, and salt. Set aside.
3. Cream butter & sugar: In a large bowl, beat butter and sugar together until light and fluffy (3–4 minutes).
4. Add eggs & vanilla: Beat in eggs one at a time, then add vanilla extract.
5. Add sour cream & flour mix: Mix in sour cream, then gradually add dry ingredients, mixing just until incorporated.
6. Toss blueberries: In a small bowl, toss blueberries with the reserved 1 tbsp flour (this prevents sinking).
7. Fold in berries: Gently fold the floured blueberries into the batter with a spatula.
8. Bake: Pour batter into prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick comes out clean from the center.
9. Cool: Let cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

🍽️ Servings

Makes 10–12 slices
Perfect for a small gathering, brunch, or a few days of indulgence.

🧠 Notes & Tips

• Don’t overmix: Overmixing can lead to a dense, dry cake. Mix just until the ingredients are combined.
• Room temp ingredients: Ensure butter, eggs, and sour cream are at room temperature for best texture.
• Bundt pan variation: For a more decorative presentation, use a bundt pan and dust with powdered sugar after cooling.
• Freezer-friendly: Wrap cooled slices tightly and freeze for up to 3 months.
• Lemon twist: Add 1 tsp lemon zest for a citrusy brightness.

🔍 Nutritional Info (Per Slice, based on 12 servings)

• Calories: ~310 kcal
• Carbs: 36g
• Protein: 4g
• Fat: 17g
• Fiber: 1g
• Sugar: 20g
• Sodium: ~150mg

(Estimates will vary slightly based on brand and portion size.)

🌿 Health Benefits (In Moderation)

• Blueberries: High in antioxidants and vitamin C.
• Sour cream: Adds calcium and richness with tangy flavor.
• Homemade treat: Avoids preservatives and artificial additives found in store-bought cakes.
• Satisfying: Rich texture and natural sweetness help satisfy cravings, reducing the urge to overindulge.

❓ Q&A

Q: Can I use frozen blueberries?
A: Yes! Just don’t thaw them — add them frozen and toss with flour before folding into the batter.

Q: Can I substitute yogurt for sour cream?
A: You can use full-fat plain Greek yogurt, but it may slightly change the texture and flavor (a bit more tangy).

Q: Why toss blueberries in flour?
A: To prevent them from sinking to the bottom of the cake while baking.

Q: Can I make this gluten-free?
A: Yes — use a 1:1 gluten-free all-purpose flour blend. Texture may vary slightly but still delicious.

Q: How do I know when it’s done?
A: A toothpick inserted in the center should come out clean or with just a few moist crumbs — not wet batter.