Classic Blueberry Sour Cream Pound Cake

Classic Blueberry Sour Cream Pound Cake

A moist and flavorful pound cake featuring fresh blueberries and sour cream, perfect for any occasion.

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Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 310

Ingredients Method Notes

Ingredients

Main Ingredients

1 cup Unsalted butter, softened Use high-quality grass-fed butter for best results.
2 cups Granulated sugar Sweetens the cake perfectly.
2 cups Fresh blueberries Opt for ripe blueberries for better sweetness.
1 cup Sour cream Key for moist texture.
1 tablespoon Lemon zest Adds brightness to the flavor.
4 large Eggs Bring to room temperature before using.
1 teaspoon Vanilla extract Enhances the flavors.
3 cups All-purpose flour For the batter.
1 teaspoon Baking powder Leavening agent.
1 teaspoon Baking soda Helps the cake rise.
1 teaspoon Salt Enhances flavors.

Method

Preparation

Preheat the oven to 325°F (165°C) and grease and flour a bundt pan.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
Beat in the eggs one at a time, then mix in the vanilla extract and lemon zest until well combined.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry mixture to the butter mixture, alternating with sour cream; start and end with the dry ingredients.
Gently fold in the blueberries, taking care not to break them.
Pour the batter into the prepared bundt pan.

Baking

Bake for 60-70 minutes, until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

For serving, this pound cake pairs well with whipped cream, vanilla ice cream, or fruit compote. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.