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.
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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.
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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.
