Blueberry-Sour-cream-Pound-Cake

Classic Blueberry Sour Cream Pound Cake

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Here’s a delicious, moist Classic Blueberry Sour Cream Pound Cake recipe — rich with buttery flavor, bursts of blueberries, and a tender crumb thanks to sour cream. Perfect for brunch, dessert, or with your afternoon tea.

🍰 Classic Blueberry Sour Cream Pound Cake

Ingredients:

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened

  • 2 cups granulated sugar

  • 4 large eggs

  • 1 tsp vanilla extract

  • 2 ¾ cups all-purpose flour (divided: 2 ½ cups + ¼ cup)

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 cup sour cream

  • 2 cups fresh or frozen blueberries (if frozen, do not thaw)

Optional Glaze:

  • 1 cup powdered sugar

  • 2–3 tbsp milk or lemon juice

  • ½ tsp vanilla extract (if using milk)

Instructions:

  1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan.

  2. Toss blueberries with ¼ cup of flour in a small bowl. Set aside. This prevents them from sinking to the bottom.

  3. In a large bowl, cream butter and sugar together until light and fluffy (about 3–5 minutes).

  4. Add eggs, one at a time, beating well after each. Mix in vanilla.

  5. In a separate bowl, whisk together 2 ½ cups flour, baking powder, baking soda, and salt.

  6. Add dry ingredients to the butter mixture alternately with sour cream, starting and ending with flour mixture. Mix just until combined—do not overbeat.

  7. Gently fold in floured blueberries.

  8. Pour batter into the prepared pan and smooth the top.

  9. Bake for 60–70 minutes, or until a toothpick inserted comes out clean. Let it cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely.

  10. (Optional): Whisk glaze ingredients together until smooth. Drizzle over cooled cake.

🍋 Tips:

  • Add lemon zest for a fresh twist.

  • Use full-fat sour cream for best texture.

  • Can be made a day ahead—it tastes even better the next day!

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