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–+ servings
Blueberry Sour Cream Pound Cake

Mouthwatering Blueberry Sour Cream Pound Cake for All Occasions

This Blueberry Sour Cream Pound Cake is wonderfully moist, delicious, and perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cooking spray Vegetable Spray Prevents sticking.
  • 1.75 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 0.5 tsp Baking Powder Acts as a leavening agent.
  • 0.25 tsp Baking Soda Provides additional lift.
  • 0.5 tsp Salt Enhances flavor.
  • 1 cup Unsalted Butter (softened) At room temperature.
  • 2 tsp Pure Vanilla Extract Deepens flavor.
  • 1.5 cups Sugar Can be reduced for less sweetness.
  • 4 units Eggs (at room temperature) Binds ingredients.
  • 0.75 cups Sour Cream Can replace with full-fat yogurt.
  • 1.5 cups Frozen Blueberries (thawed) or Fresh Blueberries Coat frozen blueberries with flour.
For the Lemon Glaze
  • 1 cup Powdered Sugar Sweetens the glaze.
  • 2-3 tbsp Fresh Lemon Juice Adjust for desired consistency.

Equipment

  • tube pan or bundt pan
  • Mixing bowls
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and lightly spray the tube or bundt pan with vegetable spray.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Beat softened butter, sugar, and vanilla extract in a separate bowl until fluffy.
  4. Add eggs one at a time, mixing slowly and scraping sides as needed.
  5. Mix in sour cream until just combined.
  6. Gradually add dry ingredients to wet ingredients, mixing on low until flour disappears.
  7. Gently fold in blueberries.
  8. Pour batter into the prepared pan and bake for 60 minutes.
  9. Let the cake cool in the pan for 15 minutes before transferring to a platter.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 60gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 600IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Coat blueberries in flour to prevent sinking during baking. Use room temperature ingredients for better batter emulsion.

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