🍰 Classic Blueberry Sour Cream Pound Cake 🍇
A rich, moist, and buttery pound cake bursting with blueberries and kissed with vanilla—this old-fashioned favorite is the perfect marriage of tart berries and creamy sour cream. Whether served for brunch, dessert, or a cozy afternoon treat, it’s a beloved bake that’s as comforting as it is irresistible.
🌿 History & Formation
The pound cake originated in Europe in the early 1700s, named after its simple formula: a pound each of butter, sugar, eggs, and flour. Over time, bakers added their own touches. The addition of sour cream creates a moister, more tender crumb. Blueberries, native to North America, became a popular fruit addition for their sweet tang and beautiful color.
This version is a Southern classic, often shared at potlucks, church gatherings, or simply passed down from one generation to the next. It’s a cake with heritage—one that tastes like memories.
🧈 Ingredients
For the Cake:
- 2 sticks (1 cup) unsalted butter, room temperature
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup full-fat sour cream
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon flour (for tossing blueberries to prevent sinking)
🧁 Instructions & Methods
- Prep & Preheat:
Preheat your oven to 325°F (160°C). Grease and flour a 10-cup Bundt pan or a standard loaf pan. Set aside. - Toss Blueberries:
In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. This prevents them from sinking to the bottom of the cake. - Mix Dry Ingredients:
In a medium bowl, whisk together 2½ cups flour, baking soda, and salt. Set aside. - Cream Butter & Sugar:
In a large mixing bowl, use a hand or stand mixer to cream the butter and sugar until light and fluffy—about 3 to 5 minutes. - Add Eggs One at a Time:
Beat in the eggs, one at a time, ensuring each one is fully incorporated. Add in the vanilla extract. - Add Sour Cream & Dry Ingredients:
With the mixer on low, alternate adding the dry ingredients and the sour cream, starting and ending with the flour. Mix until just combined. Don’t overmix. - Fold in Blueberries:
Gently fold in the floured blueberries using a spatula. - Pour & Smooth:
Pour the batter into the prepared pan and smooth the top with a spatula. - Bake:
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. If browning too quickly, loosely cover with foil around the 50-minute mark. - Cool:
Let the cake cool in the pan for 10–15 minutes before inverting onto a wire rack to cool completely.
💖 Lovers of This Cake Say…
- “It tastes like something my grandma would bake…so tender and rich!”
- “The sour cream makes this melt in your mouth.”
- “I serve it warm with a dollop of whipped cream and extra berries—perfection!”
🎀 Serving Suggestions
- Dust with powdered sugar or drizzle with a vanilla glaze.
- Serve with a side of lemon curd or fresh whipped cream.
- Add a scoop of vanilla bean ice cream for a decadent dessert.
🎬 Conclusion
The Classic Blueberry Sour Cream Pound Cake is a celebration of simplicity and taste. It’s moist, flavorful, and elegant enough for guests yet cozy enough for everyday indulgence. Whether it’s a family gathering or a sweet moment to yourself, this cake delivers pure comfort in every bite.
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