Classic Blueberry Sour Cream Pound Cake: The Ultimate Moist & Flavorful Bundt Cake

Classic Blueberry Sour Cream Pound Cake: The Ultimate Moist & Flavorful Bundt Cake

blueberry sour cream pound cake There’s something timeless and comforting about a classic pound cake, especially when loaded with juicy blueberries and enriched with sour cream. This Classic Blueberry Sour Cream Pound Cake delivers a perfect balance of buttery richness and fruity freshness, making it an ideal dessert for brunch, tea, or any gathering.

If you love pound cakes, you will also enjoy this Perfectly Mini Doughnuts recipe on our site for a quick, fun treat at home.

Why You Will Love This Classic Blueberry Sour Cream Pound Cake

• Moist and tender crumb thanks to the full-fat sour cream.

• Fresh, vibrant bursts of blueberries in every bite.

• A simple vanilla glaze takes it to the next level.

• Easy to prepare using basic pantry ingredients.

While browsing for reliable cake recipes, I came across AllRecipes and Delish for inspiration, ensuring you get tested methods that truly work.

Ingredients You Will Need

For this recipe, gather:

• 2 sticks (1 cup) unsalted butter, room temperature

• 2 1/2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup sour cream (full-fat)

• 1 1/2 cups sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 cup blueberries (fresh or frozen; do not thaw if frozen)

• 1 tablespoon flour (to toss the blueberries)

For a simple glaze (optional):

• 1 cup powdered sugar

• 2-3 tablespoons milk

• 1/2 teaspoon vanilla extract

If you’re looking for another fruity cake, don’t miss our Pineapple Layer Cake with Glaze for a bright, tropical twist.

Step-by-Step Instructions

 Preheat & Prepare

• Preheat your oven to 325°F (160°C).

• Generously grease and flour a Bundt or tube pan to prevent sticking.

 Mix the Dry Ingredients

In a medium bowl, whisk together:

• 2 1/2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

 Cream the Butter & Sugar

In a large mixing bowl:

• Beat 1 cup unsalted butter and 1 1/2 cups sugar until light and fluffy (about 5 minutes) using a hand mixer or stand mixer.

 Add Eggs and Vanilla

• Add 3 eggs, one at a time, beating well after each addition.

• Stir in 1 teaspoon vanilla extract.

 Alternate Dry Ingredients with Sour Cream

• Gradually add the flour mixture and 1 cup sour cream, alternating and starting/ending with flour.

• Mix just until combined; do not overbeat to keep the cake tender.

 Fold in the Blueberries

• Toss 1 cup blueberries with 1 tablespoon flour in a small bowl to prevent sinking.

• Gently fold the coated blueberries into the batter.

 Bake the Cake

• Pour the batter into your prepared pan and smooth the top.

• Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.

• Cover loosely with foil for the last 15 minutes if needed to prevent over-browning.

 Cool and Glaze

• Let the cake cool in the pan for 10 minutes before inverting onto a wire rack.

• Let it cool completely before adding the optional glaze by whisking powdered sugar, milk, and vanilla until smooth, then drizzling over the cake.

For those looking for detailed techniques on baking, Serious Eats offers thorough guides to perfect your cakes.

Tips for the Best Blueberry Pound Cake

Use room temperature ingredients to ensure smooth blending.

Full-fat sour cream is essential for moisture and richness.

Toss blueberries with flour to prevent them from sinking.

 Avoid overmixing after adding flour to keep the crumb tender.

 Store leftovers in an airtight container for up to 5 days.

If you’re interested in more homemade treats, explore our Homemade Tomato Sauce Recipe to pair your desserts with savory meals for your family.

Variations You Can Try

• Lemon Zest: Add 1 tablespoon lemon zest to the batter for a fresh citrus twist.

• Mixed Berries: Replace blueberries with raspberries, blackberries, or a mix.

• Almond Extract: Swap half the vanilla extract for almond extract for a unique flavor.

Frequently Asked Questions

Can I use frozen blueberries?

Yes, use them directly from frozen without thawing to avoid excess moisture in the batter.

Can I make this cake ahead?

Absolutely. This cake tastes even better the next day, allowing the flavors to meld.

Can I freeze this pound cake?

Yes, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before serving.

For a reliable freezing guide, you can refer to Simply Recipes for best practices on freezing cakes.

Nutritional Information (Per Slice, Approximate)

• Calories: 320

• Carbohydrates: 38g

• Protein: 5g

• Fat: 16g

• Sugar: 18g

For trusted recipe inspiration and testing, check out Eating Well for balanced, healthy options you can explore alongside your dessert creations.

Final Thoughts

This Classic Blueberry Sour Cream Pound Cake is a versatile, crowd-pleasing dessert that balances buttery richness with bursts of juicy blueberries. It’s easy enough for beginner bakers yet impressive enough for special occasions.

Whether paired with tea, coffee, or served as a holiday dessert, this cake will become a go-to in your kitchen.

Classic Blueberry Sour Cream Pound Cake

Summary: This moist, buttery pound cake packed with fresh blueberries and enriched with sour cream is the perfect Bundt cake for brunch or dessert. Easy to make, family-friendly, and bursting with flavor in every bite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 25 minutes mins

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

• Ingredients:
• 2 sticks 1 cup unsalted butter, room temperature
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sour cream full-fat
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup blueberries fresh or frozen, unthawed if frozen
• 1 tablespoon flour for tossing blueberries
• Optional Glaze:
• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

Method

 

1. Instructions:
2. 1️⃣ Preheat Oven:
3. Preheat your oven to 325°F (160°C). Generously grease and flour a Bundt or tube pan.
4. 2️⃣ Mix Dry Ingredients:
5. In a medium bowl, whisk together flour, baking soda, and salt.
6. 3️⃣ Cream Butter & Sugar:
7. In a large bowl, beat butter and sugar for 5 minutes until light and fluffy.
8. 4️⃣ Add Eggs & Vanilla:
9. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
10. 5️⃣ Combine with Sour Cream:
11. Alternate adding the flour mixture and sour cream to the butter mixture, beginning and ending with flour. Mix until smooth without overbeating.
12. 6️⃣ Fold Blueberries:
13. Toss blueberries in 1 tablespoon flour to prevent sinking. Gently fold them into the batter.
14. 7️⃣ Bake:
15. Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Cover with foil during the last 15 minutes if necessary to avoid over-browning.
16. 8️⃣ Cool:
17. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
18. 9️⃣ Optional Glaze:
19. Mix powdered sugar, milk, and vanilla to form a smooth glaze and drizzle over the cooled cake.

Notes

Notes:
Storage: Store covered at room temperature for up to 3 days or in the fridge for up to 5 days.

Freezing: Wrap slices in plastic and freeze for up to 3 months. Thaw overnight before serving.

Tip: For extra lemon flavor, add 1 tablespoon of lemon zest to the batter.