I used a little-known trick with sour cream in my Blueberry Pound Cake that even longtime bakers ask me about.

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I never thought a loaf could be this persuasive, but this Classic Blueberry Sour Cream Pound Cake kept shouting at me from the oven but in a good way. The sour cream gives a tender crumb, the blueberries burst with each bite and sometimes i swear you can taste something brighter at the edges.

It feels like something between a Blueberry Pound Cake and a Lemon Blueberry Pound Cake, so it’s fine for a lazy brunch or a quick dessert, people always ask for seconds even when i tell them it’s basic, and that still makes me laugh.

Ingredients

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Adds tender, moist crumb; offers protein and fat, subtle tang that balances sweetness
Bursting with fiber, vitamins, antioxidants, they gives juicy sweetness and mild tartness
Rich in fat and flavor, helps structure and mouthfeel, makes cake taste indulgent
Pure carbohydrate, adds sweetness and browning, also helps with texture and tenderness
Main source of carbs and gluten, provides structure, too much makes it dense
Supply protein, emulsify batter, give lift and richness, yolks add color
Tiny oil packed zing, amps flavor without extra sugar, adds bright acidity

Ingredient Quantities

2 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 cup unsalted butter softened (2 sticks)

1 3/4 cups granulated sugar

4 large eggs room temp

1 cup sour cream full fat its what makes it tender

2 teaspoons vanilla extract

1 tablespoon lemon zest optional but brightens it up

1 1/2 cups fresh or frozen blueberries

1 cup powdered sugar for dusting or glaze

2 to 3 tablespoons fresh lemon juice for glaze if using

Butter or nonstick spray for the pan

How to Make this

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1. Preheat oven to 325 F (163 C). Grease a 9×5 loaf pan or a 10 cup bundt pan well with butter or nonstick spray and set aside.

2. In a medium bowl whisk together 2 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt. Reserve about 1 tablespoon of that flour for the blueberries.

3. In a large bowl cream 1 cup unsalted butter softened with 1 3/4 cups granulated sugar until light and fluffy, about 3 to 5 minutes with an electric mixer.

4. Add 4 large eggs one at a time, mixing after each until just combined, scraping the bowl as needed. Stir in 2 teaspoons vanilla extract and 1 tablespoon lemon zest.

5. Add the dry mixture to the butter mixture in three parts, alternating with 1 cup sour cream, beginning and ending with the dry ingredients. Mix on low speed and stop as soon as the batter is uniform, dont overmix.

6. Toss 1 1/2 cups fresh or frozen blueberries in the reserved tablespoon of flour so they dont sink, then gently fold them into the batter.

7. Transfer batter to the prepared pan, smooth the top and give the pan a few gentle taps on the counter to remove large air bubbles.

8. Bake at 325 F for about 60 to 75 minutes until the top is deep golden and a toothpick inserted near the center comes out with a few moist crumbs, start checking at 55 minutes. If using frozen berries it may take a few extra minutes.

9. Cool the cake in the pan for 15 to 20 minutes then invert onto a wire rack to cool completely. For a glaze whisk 1 cup powdered sugar with 2 to 3 tablespoons fresh lemon juice to your desired thickness and drizzle over the cooled cake, or just dust with powdered sugar.

10. Slice and serve. Store leftovers wrapped at room temp for up to 3 days or refrigerate if your kitchen is warm.

Equipment Needed

1. Oven (preheat to 325 F)
2. 9×5 loaf pan or 10 cup bundt pan, well greased
3. Medium and large mixing bowls
4. Electric mixer (hand or stand)
5. Measuring cups and measuring spoons
6. Rubber spatula and wooden spoon for folding
7. Whisk and microplane or zester for lemon zest
8. Wire rack and toothpicks for testing doneness

FAQ

What temperature and how long should I bake the pound cake?

Preheat oven to 325°F. In a 9×5 loaf or a 10 cup bundt bake 60 to 75 minutes. Start checking at 55 minutes, a toothpick should come out with a few moist crumbs not raw batter. If top browns too fast tent loosely with foil and keep baking.

My blueberries sink to the bottom or turn the batter purple, how do I stop that?

Toss the berries with 1 to 2 tablespoons of the flour from the recipe before folding them in. Use frozen berries straight from the freezer if you want less bleed, and fold them in gently at the very end so they don’t break up.

Can I use frozen blueberries instead of fresh?

Yes. Do not thaw them, toss with flour, and fold in frozen. Expect a few extra minutes of bake time and slightly darker streaks, but flavor is great.

Can I swap the sour cream for something else?

Full fat Greek yogurt works 1 to 1 and gives nearly the same tenderness. Low fat swaps will make the cake drier so try to use full fat for best texture.

How do I know the cake is done without overbaking?

Toothpick test first. Also the edges will pull away a bit and the top will spring back when lightly pressed. If you have an instant read thermometer aim for about 200 to 205°F in the center, then remove from oven.

How should I store or reheat leftovers?

Keep wrapped at room temp up to 2 to 3 days, or refrigerate up to 5 days. Freeze slices wrapped tight up to 3 months. To serve, thaw and warm a slice 10 to 20 seconds in the microwave or 8 to 10 minutes in a 300°F oven for a nearly fresh taste.

Classic Blueberry Sour Cream Pound Cake Recipe Substitutions and Variations

Sour cream: swap with full‑fat plain Greek yogurt, 1 cup for 1 cup. Gives same tang and tender crumb, might be a hair less rich. Crème fraîche works 1:1 too for a richer cake.
Butter (1 cup / 2 sticks): use vegan stick butter 1:1 for dairy free baking, or solid coconut oil 1:1 for similar tenderness but expect a faint coconut note, so keep that in mind.
All‑purpose flour (2 1/2 cups): for a lighter crumb use cake flour. To make cake flour at home, for each cup remove 2 tablespoons flour and add 2 tablespoons cornstarch, then sift; do that across the full amount. For gluten free, use a cup‑for‑cup GF blend that already has xanthan gum or add a little xanthan to mimic structure.
Granulated sugar (1 3/4 cups): swap for light brown sugar 1:1 for a moister cake with a caramel note, or use coconut sugar 1:1 for a deeper flavor. If you try honey, use about 3/4 cup honey for 1 cup sugar and reduce other liquids a bit and lower oven temp by 25 degrees F, but it will change texture and browning.

Pro Tips

1) Let everything come to room temp. Take the eggs, butter and sour cream out an hour before baking, they blend way better and you wont get a dense cake.

2) If you use frozen blueberries don’t thaw them, toss em in that reserved tablespoon of flour while still frozen. It cuts down on the bleeding and helps them stay suspended instead of sinking.

3) Don’t overmix. When you add the dry stuff alternate with the sour cream and stop as soon as it’s uniform, folding the last bit by hand if you need to. Overworking the batter gives you a tough crumb.

4) Watch the bake near the end. Start checking at 55 minutes, tent loosely with foil if the top is getting too dark, and cool in the pan 15 to 20 minutes before turning out so it doesn’t crack or stick.

Classic Blueberry Sour Cream Pound Cake Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I used a little-known trick with sour cream in my Blueberry Pound Cake that even longtime bakers ask me about.

Servings

servings

Calories

459

kcal

Equipment: 1. Oven (preheat to 325 F)
2. 9×5 loaf pan or 10 cup bundt pan, well greased
3. Medium and large mixing bowls
4. Electric mixer (hand or stand)
5. Measuring cups and measuring spoons
6. Rubber spatula and wooden spoon for folding
7. Whisk and microplane or zester for lemon zest
8. Wire rack and toothpicks for testing doneness

Ingredients

2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup unsalted butter softened (2 sticks)
1 3/4 cups granulated sugar
4 large eggs room temp
1 cup sour cream full fat its what makes it tender
2 teaspoons vanilla extract
1 tablespoon lemon zest optional but brightens it up
1 1/2 cups fresh or frozen blueberries
1 cup powdered sugar for dusting or glaze
2 to 3 tablespoons fresh lemon juice for glaze if using
Butter or nonstick spray for the pan

Directions

Preheat oven to 325 F (163 C). Grease a 9×5 loaf pan or a 10 cup bundt pan well with butter or nonstick spray and set aside.
In a medium bowl whisk together 2 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt. Reserve about 1 tablespoon of that flour for the blueberries.
In a large bowl cream 1 cup unsalted butter softened with 1 3/4 cups granulated sugar until light and fluffy, about 3 to 5 minutes with an electric mixer.
Add 4 large eggs one at a time, mixing after each until just combined, scraping the bowl as needed. Stir in 2 teaspoons vanilla extract and 1 tablespoon lemon zest.
Add the dry mixture to the butter mixture in three parts, alternating with 1 cup sour cream, beginning and ending with the dry ingredients. Mix on low speed and stop as soon as the batter is uniform, dont overmix.
Toss 1 1/2 cups fresh or frozen blueberries in the reserved tablespoon of flour so they dont sink, then gently fold them into the batter.
Transfer batter to the prepared pan, smooth the top and give the pan a few gentle taps on the counter to remove large air bubbles.
Bake at 325 F for about 60 to 75 minutes until the top is deep golden and a toothpick inserted near the center comes out with a few moist crumbs, start checking at 55 minutes. If using frozen berries it may take a few extra minutes.
Cool the cake in the pan for 15 to 20 minutes then invert onto a wire rack to cool completely. For a glaze whisk 1 cup powdered sugar with 2 to 3 tablespoons fresh lemon juice to your desired thickness and drizzle over the cooled cake, or just dust with powdered sugar.
Slice and serve. Store leftovers wrapped at room temp for up to 3 days or refrigerate if your kitchen is warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.