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

 

 

 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.