Classic Blueberry Sour Cream Pound Cake

Classic Blueberry Sour Cream Pound Cake

Moist, rich, and bursting with juicy blueberries — this pound cake is an old-fashioned favorite that never goes out of style!

Why You’ll Love This Recipe

•  Super moist thanks to full-fat sour cream
• A dense yet tender crumb that holds its shape beautifully
•  A sweet vanilla aroma with juicy bursts of fresh or frozen blueberries
•  Perfect for breakfast, tea time, dessert, or as a gift
• Freezes well and tastes even better the next day!

Ingredients You’ll Need

 For the Batter:

• 2 sticks (1 cup) unsalted butter, softened to room temperature
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup full-fat sour cream – this is key for texture and flavor
• 1 1/2 cups granulated sugar
• 3 large eggs – room temperature for best results
• 1 teaspoon pure vanilla extract

 For the Blueberries:

• 1 cup blueberries (fresh or frozen — do not thaw frozen berries)
• 1 tablespoon flour – to coat the blueberries and prevent sinking

Step-by-Step Instructions

1. Preheat & Prepare Pan

Preheat your oven to 325°F (160°C).
Generously grease and flour a Bundt or tube pan. Don’t skip this step — it ensures the cake releases cleanly.

2. Mix Dry Ingredients

In a medium bowl, whisk together:

• 2 1/2 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Set aside.

3. Cream Butter & Sugar

In a large bowl, use a mixer to cream together:

• 1 cup butter
• 1 1/2 cups sugar

Beat on medium speed for 5 minutes, until light, fluffy, and pale in color. This creates the airy structure.

4. Add Eggs & Vanilla

Beat in eggs one at a time, mixing well after each.
Add 1 teaspoon vanilla extract and mix to combine.

5. Alternate Dry Ingredients & Sour Cream

On low speed, add flour mixture in three parts, alternating with sour cream in two parts (start and end with flour).
Mix until smooth, but do not overmix.

6. Toss & Fold in Blueberries

In a small bowl, toss 1 cup blueberries with 1 tablespoon flour. This step helps keep the berries from sinking to the bottom.
Gently fold into the batter with a spatula.

7. Pour, Smooth & Bake

Pour batter into your prepared pan and smooth the top.
Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
Tip: If the top browns too quickly, tent loosely with foil during the last 15 minutes.

8. Cool & Serve

Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Dust with powdered sugar or glaze if desired.

Serving Tips

• Serve warm with whipped cream or lemon glaze
• Add a scoop of vanilla ice cream for an indulgent dessert
• Pairs wonderfully with tea or coffee

How to Store

• Room Temperature: Store in an airtight container for up to 3 days
• Fridge: Keeps for up to 1 week
• Freezer: Wrap slices individually and freeze up to 3 months

Baking Tips & Variations

• Use a light-colored Bundt pan to prevent over-browning
• Add a teaspoon of lemon zest for a citrus twist
• Try with raspberries or blackberries instead of blueberries
• Drizzle with a lemon glaze for extra brightness

 Final Thoughts

This Classic Blueberry Sour Cream Pound Cake is everything you want in a homemade dessert — rich, soft, comforting, and filled with real fruit. Whether you’re making it for a celebration or a quiet afternoon at home, it’s a recipe you’ll come back to again and again.