Classic Blueberry Sour Cream Pound Cake
A moist, buttery pound cake studded with juicy blueberries and enriched with sour cream for a tender crumb. Perfect for brunch, dessert, or an afternoon treat!
Ingredients:
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1 cup (2 sticks / 227g) unsalted butter, softened
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2 cups (400g) granulated sugar
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4 large eggs, room temperature
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1 tsp vanilla extract
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1/2 tsp almond extract (optional, enhances flavor)
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3 cups (375g) all-purpose flour, divided
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1/2 tsp baking soda
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1/2 tsp salt
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1 cup (240g) sour cream, room temperature
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2 cups (300g) fresh blueberries (or frozen, unthawed)
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1 tbsp flour (for coating blueberries)
Instructions:
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Prep:
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Preheat oven to 325°F (165°C).
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Grease and flour a 10-inch Bundt pan or a 9×5-inch loaf pan.
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Cream Butter & Sugar:
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In a large bowl, beat butter and sugar until light and fluffy (about 3-5 minutes).
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Add Eggs & Extracts:
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Beat in eggs one at a time, then add vanilla and almond extract.
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Dry Ingredients:
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In a separate bowl, whisk 2½ cups flour, baking soda, and salt.
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Alternate Mixing:
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Gradually add dry ingredients to the butter mixture, alternating with sour cream (begin and end with flour). Mix until just combined.
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Coat Blueberries:
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Toss blueberries with 1 tbsp flour (to prevent sinking). Gently fold into the batter.
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Bake:
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Pour batter into the prepared pan. Bake for 60-75 minutes (Bundt) or 50-60 minutes (loaf), or until a toothpick comes out clean.
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Cool & Serve:
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Cool in the pan for 15 minutes, then transfer to a wire rack.
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Dust with powdered sugar or drizzle with a simple glaze (optional).
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Tips:
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For even baking, ensure all ingredients are at room temperature.
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Frozen blueberries? Do not thaw—toss in flour to prevent bleeding.
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Storage: Keep covered at room temp for 3 days or refrigerate for up to 5 days.
Enjoy this rich, fruity pound cake with tea, coffee, or a scoop of vanilla ice cream! 🫐🍰
Would you like a lemon glaze recipe to go with it? 😊