Table of Contents
Classic Blueberry Sour Cream Pound Cake: The Ultimate Moist & Flavorful Bundt Cake
Why You Will Love This Classic Blueberry Sour Cream Pound Cake
Ingredients You Will Need
Step-by-Step Instructions
Preheat & Prepare
Mix the Dry Ingredients
Cream the Butter & Sugar
Add Eggs and Vanilla
Alternate Dry Ingredients with Sour Cream
Fold in the Blueberries
Bake the Cake
Cool and Glaze
Tips for the Best Blueberry Pound Cake
Variations You Can Try
Frequently Asked Questions
Can I use frozen blueberries?
Can I make this cake ahead?
Can I freeze this pound cake?
Nutritional Information (Per Slice, Approximate)
Final Thoughts
Classic Blueberry Sour Cream Pound Cake
Ingredients
Method
Notes
Classic Blueberry Sour Cream Pound Cake: The Ultimate Moist & Flavorful Bundt Cake
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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.