Classic Blueberry Sour Cream Pound Cake
Introduction
Classic Blueberry Sour Cream Pound Cake is a rich, tender dessert that combines buttery flavor with bursts of juicy blueberries. The addition of sour cream creates an incredibly moist crumb, making this cake perfect for breakfast, brunch, or an elegant dessert. Simple to prepare yet impressive to serve, this timeless recipe is a must-have for any home baker.
Ingredients Quantity
2 sticks (1 cup) unsalted butter, room temperature
2½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup full-fat sour cream
1½ cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen; do not thaw if frozen)
1 tablespoon flour (for tossing blueberries)
Instructions
Preheat oven to 325°F (160°C). Generously grease and flour a Bundt or tube pan.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes.
Add eggs one at a time, beating well after each addition.
Mix in vanilla extract.
Alternately add the flour mixture and sour cream, beginning and ending with flour. Mix gently until just combined—do not overbeat.
Toss blueberries with 1 tablespoon of flour to prevent sinking, then gently fold into the batter.
Pour batter evenly into prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Origin
Pound cake dates back to 18th-century Europe, originally made with equal parts butter, sugar, eggs, and flour. Over time, variations like sour cream pound cake emerged in American kitchens, enhancing moisture and flavor while allowing creative additions such as fruit.
Cultural Significance
This cake reflects classic home baking traditions, often served at family gatherings, holidays, and afternoon teas. Blueberry sour cream pound cake is especially popular in North America, where blueberries are widely cherished in desserts.
Description
This pound cake is dense yet tender, with a buttery base and bright pops of blueberries throughout. The sour cream adds richness and a slight tang, perfectly balancing the sweetness of the cake and the natural flavor of the berries.
Optional Additions
Lemon zest or lemon glaze for a fresh citrus note
Almond extract instead of vanilla
A dusting of powdered sugar for a simple finish
White chocolate chips for extra indulgence
Tips for Success
Use room-temperature butter and eggs for smooth mixing
Do not overmix the batter to keep the cake tender
Tossing blueberries in flour helps prevent them from sinking
Allow the cake to cool fully before slicing for clean cuts
Nutritional Information (Approximate per slice)
Calories: 380–420 kcal
Protein: 5 g
Carbohydrates: 45 g
Fat: 20 g
Sugar: 26 g
Values vary depending on portion size and ingredients used.
Conclusion
Classic Blueberry Sour Cream Pound Cake is a reliable, crowd-pleasing recipe that delivers comfort and elegance in every bite. Its moist texture and balanced flavors make it a dessert you’ll return to time and again.
Recommendation
Serve this cake with coffee or tea, or dress it up with whipped cream or a berry sauce for special occasions. It also freezes beautifully, making it ideal for make-ahead baking.
Embracing Healthful Indulgence
While undeniably rich, this cake includes real ingredients like blueberries and sour cream, offering a more wholesome approach to indulgence. Enjoying a slice in moderation allows you to savor both flavor and tradition without guilt.
