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Freshly baked blueberry sour cream pound cake on a wooden table

Blueberry Sour Cream Pound Cake

This Blueberry Sour Cream Pound Cake is a moist and tangy treat, enhanced with fresh blueberries, perfect for any gathering or quiet moment at home.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 cup unsalted butter, softened 2 sticks
  • 2 cups granulated sugar can substitute with coconut sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour plus 1 tablespoon for blueberries
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream can replace with Greek yogurt for a lighter option
  • 2 cups fresh blueberries frozen can work too, adjust bake time

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 10-inch Bundt pan or loaf pan.
  2. In a large mixing bowl, cream the softened butter and sugar until fluffy and light, about 3-5 minutes.
  3. Add the eggs one at a time, making sure each is fully incorporated before adding the next, then blend in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry mixture to the wet, alternating with the sour cream, starting and ending with the flour mixture.
  6. Toss the blueberries in a tablespoon of flour, then gently fold them into the batter.
  7. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gSodium: 180mgFiber: 1gSugar: 30g

Notes

Optional: Serve with whipped cream or ice cream. Can add chopped nuts or almond extract for variation.

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