Blueberry Sour Cream Pound Cake
This delightful blueberry sour cream pound cake is rich, moist, and perfect for any occasion, providing a comforting taste of home with every slice.
Ingredients
For the Cake
- 1.75 cups All-Purpose Flour Provides structure
- 0.5 tsp baking powder Adds lift
- 0.25 tsp baking soda Balances acidity
- 0.5 tsp salt Enhances flavor
- 1 cup unsalted butter, softened Adds moisture and richness
- 2 tsp pure vanilla extract For flavor depth
- 1.5 cups sugar For sweetness
- 4 pieces eggs, at room temp Helps with structure
- 0.75 cups sour cream Adds moisture and tanginess
- 1.5 cups frozen blueberries, thawed Provides natural sweetness and juiciness
For Preparation
- as needed Vegetable Spray Helps prevent sticking
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- Spray a tube pan (or bundt pan) with vegetable spray thoroughly.
- In a medium-sized bowl, combine the flour, salt, baking soda, and baking powder. Mix until incorporated.
Mixing Batter
- In a separate bowl, cream together the softened butter, vanilla extract, and sugar for about two minutes until fluffy.
- Scrape down the sides and add eggs one at a time, mixing well. Continue until smooth.
- Add the sour cream and mix until no longer visible.
- Gently fold in the dry ingredients in batches while mixing on low speed.
- Hand stir in the thawed blueberries gently.
Baking
- Transfer the batter into the prepared tube pan and spread evenly.
- Bake for about 60 minutes, checking for doneness with a tester.
- Let the cake cool in the pan for about 15 minutes before removing.
- Transfer to a wire rack to cool completely before serving.
Notes
Serve for breakfast, as a snack, or during family gatherings. Store leftovers tightly wrapped for up to three days at room temperature, or refrigerate for up to a week. Can be frozen for up to three months.