Classic Blueberry Sour Cream Pound Cake
⭐️⭐️⭐️⭐️⭐️This recipe has been developed and tested by me and my family; it is not generated by AI.
If you’re a blueberry lover, this delicious Classic Blueberry Sour Cream Pound Cake is for you. It’s a moist, dense, buttery pound cake packed with plump, juicy blueberries. Bake this cake for dessert or even breakfast.
Blueberry Sour Cream Bundt Cake
| Prep Time: 10 Minutes Cook Time: 1 Hour Total Time: 1 Hour, 10 Minutes Servings: 1 Pound Cake |
If you’re a blueberry lover, this delicious Classic Blueberry Sour Cream Pound Cake is for you. It’s a moist, dense, buttery pound cake packed with plump, juicy blueberries. When blueberries are not on hand or are in season, why not use frozen blueberries?
This Lemon Blueberry Cake with Sour Cream just melts in your mouth and is full of refreshing, delicious flavor. My family could not stop raving about it. In fact….we got away with eating it for breakfast.
Desserts can be breakfast too! Right? Well, it was a very special morning for us. In case you are in need of a new tube pan, here is the one I used for this recipe. It is one of my favorite baking pans. It cleans up nicely, and I have had mine for a long, long time.
If you are looking for another breakfast recipe that uses blueberries, give our Blueberry Scones with Lemon Zest a try.
Why You Will Love This Blueberry Pound Cake
- Perfect Balance of Sweetness and Tartness: The combination of sweet blueberries, rich pound cake, and tart lemon glaze offers a delightful balance of flavors that tantalizes your taste buds with every bite.
- Bursting with Flavor: Fresh blueberries are packed throughout the cake, providing a burst of fruity sweetness in every bite. The natural tartness of the blueberries perfectly balances with the sweetness of the cake, creating a harmonious flavor profile.
- Bursting with Flavor: Fresh blueberries are packed throughout the cake, providing a burst of fruity sweetness in every bite. The natural tartness of the blueberries perfectly balances with the sweetness of the cake, creating a harmonious flavor profile.
Ingredients Needed
Please note that a full list of ingredients and a printable version of this recipe is available below.
- All-Purpose Flour – Do not substitute this flour for plant-based flours in this recipe. They will not work. Cup for Cup gluten-free flour may work if you’re interested in experimenting.
- Baking powder, baking soda, salt, vanilla extract, and sugar are the basic pantry staples you will need for this recipe.
- Butter – Use unsalted, softened butter and be sure it’s at room temperature before baking.
- Eggs – Use large eggs and be sure the eggs are at room temperature before adding them to the batter.
- Sour cream – Make sure you use full-fat sour cream. You will need the fat to bind together this pound cake. If you use anything less, your pound cake will fall apart.
- Blueberries – Fresh blueberries work best in this recipe, but frozen will work in a pinch. If you use frozen berries, do not thaw them before adding them to the batter! Add them frozen. The batter will seize up slightly, but it’ll all work out in the end.
How To Make Blueberry Pound Cake
STEP ONE: First, you will want to preheat the oven to 350 degrees. Then spray the tube pan with vegetable spray and set aside.
STEP TWO: While your oven temperature is rising, get out a medium-sized bowl. Combine flour, salt, baking soda, and baking powder. Mix until incorporated.
STEP THREE: In a separate bowl using a stand mixer, cream butter, vanilla, and sugar. Mix for 2 minutes until fluffy. Once combined, scrape down the sides and add in eggs. Mix for another 2 minutes. Do not over-mix.
STEP FOUR: Once well incorporated, add in sour cream. Mix again until the sour cream is no longer visible. Try not to over-mix. You don’t want the protein in the eggs to break down. Otherwise, your cake will not rise as well.
STEP FIVE: Using a spatula, add dry ingredients in batches to wet ingredients while mixing at low speed. Blueberry Pound Cake is a great way to enjoy fresh blueberries when they are in season, and can also be made with frozen blueberries any other time of the year.
STEP SIX: Transfer the batter to the prepared tube pan, aka bundt pan. Bake until golden brown. Using a tester insert in the center, it comes out clean. Bake for 60 minutes.
Option Lemon Glaze Recipe
1 cup powdered sugar
3 – 4 tbsp freshly squeezed lemon juice
In a bowl, stir the powdered sugar with the lemon juice until smooth and of pouring consistency. Add more lemon juice or powdered sugar if needed.
Pour the glaze over the top of the cake, allowing it to drip down the sides. Let the glaze dry before covering.
Other Delicious Berry Recipes
Best Vanilla Cupcakes with Fresh Blueberry Filling
Angel Food Cake with Strawberry Filling
Semi-Homemade: Strawberry Whoopie Pies with Strawberry Filling
Blueberry Sour Cream Pound Cake Recipe
If you're a blueberry lover, this delicious Classic Blueberry Sour Cream Pound Cake is for you. It's a moist, dense, buttery pound cake packed with plump, juicy blueberries. Bake this cake for dessert or even breakfast
Ingredients
- Vegetable Spray
- 1 ¾ cups All-Purpose Flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 tsp pure vanilla extract
- 1 ½ cups sugar
- 4 eggs, at room temp
- ¾ cup sour cream
- 1 ½ cup frozen (Thawed) blueberries
Instructions
- Preheat oven to 350 degrees. Spray tube pan aka bundt pan with vegetable spray and set aside.
- In a medium-sized bowl, combine flour, salt, baking soda and baking powder. Mix until incorporated
- In a separate bowl using a stand mixer, cream butter, vanilla, and sugar. Mix for 2 minutes until fluffy. Once combined, scrape down sides and then add in eggs. Mix for another 2 minutes.
- Once well incorporate, add in your sour cream. Mix again until sour cream is no longer visible. Try not to over mix. You don’t want the protein in the eggs to break down. Otherwise, your cake will not rise as well.
- Using spatula add in dry ingredients in batches to wet ingredients while mixing on low speed. Once combined, gently hand stir in blueberries.
- Transfer batter to prepared tube pan. Bake until golden brown. Using a tester insert in the center comes out clean. Bake for 60 minutes.
- Cool for 15 minutes prior to removing from pan. Place on serving and serve when completely cool.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 357Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 111mgSodium: 178mgCarbohydrates: 41gFiber: 1gSugar: 26gProtein: 5g
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Can I use lactose free sour cream.
Hi Jan,
Great Question!! Yes, you can. Just make sure it is full fat (4%) otherwise your pound cake will fall apart. It needs full fat.
Hi–this looks amazing. I have a bag of Wyman’s frozen wild blueberries which are smaller than regular berries. Would they be okay to use?
Hi Debbie,
Yes, Absolutely. Just be aware that by using frozen blueberries the batter will most likely turn all “Blue”. When using fresh, they do not leak coloring. BUT, not to worry it will taste the same. I hope you will also include the lemon glaze, it is delicious.
This looks delicious, and very manageable to make. I can’t wait to try the recipe. Thank you so much!
So I’m not a read the whole blog in a recipe gal. I like to get to the recipe and instructions. I used bundt pan as in picture. Didn’t notice the tube pan part because my brain saw bundt. I was thinking this definitely needs floured too, but instructions didn’t call for it…so who I am to judge?! Yep very bottom aka top stuck. SHOULD have stuck with my gut. Then I go read blog which says…light dusting of powdered sugar if using bundt like I did even though it calls for tube…part. I know I’m not the only one that skips blog part so maybe add that detail to recipe part?
Hi Friend!!! Thanks for this note. I didn’t flour the bundt cake pan before placing the batter in it, I sprayed it with vegetable spray. I only dusted in powdered sugar when I was ready to serve. I am slightly confused by your note. Can you elaborate more? What ended up being the issue with your pound cake?
Can I make this non gluten and vegan? Have you tried it?
Hi Suzie, Great question. I am sure you can adapt this receipt with gluten free (cup for cup) flour and replace the real butter for smart balance or similar vegan butter. However, I would have to play around with the ingredients because I used full fat sour cream. You could just omit it all together and see how it comes out. I would imagine it might fall apart. If you do try it please let me know what you did and how it came out.
Can I use fresh blueberries???
Yes, absolutely you can!!
Is a 10 cup bundt can the same as a 10 inch bundle can? Thanks
Hi Marilyn, A ten cup bundt pan I believe is a 9 in bundt pan. A ten inch bundt cake holds about 12 cups. Hopes this helps. – Jen
Can I use cake flour instead of flour? If so do I use same amount ?
Hi Ana,
Great question!!! Yes and YES! Cake flour is will absolutely work with the same amount as the substitute.
This recipe was amazing!!! Only tweaks were I added additional 1 1/2 cups blueberries for total of approximately 3 cups fresh not frozen and baked additional 2 1/2 minutes. Used a bundt pan on 2nd to top oven rack. Will definitely make this again!! Thanks for such an amazing recipe!!
Hi Jennifer, This is so wonderful to hear. And thank you for sharing your modification with us. Fresh vs frozen makes a difference. I appreciate you coming back and dropping a note.
Just posting to add this: I have a wall oven (which I detest) but I baked my cake @ 325 degrees and it was done in 40 minutes. Someone else might need this info. Just took it of the oven and it smells delicious! Can’t wait until its cool enough to taste😋
Deborah, Thank you so much for your comment and the baking directions for a wall oven. I never thought there would be a difference. Thank goodness for your watchful eye.
Hi, cake looks great, but I am confused about the pan. You said that you used a two piece tube pan…..like the angel food pan seen in the recipe. However, the pictures of the cake are made in a Bundt pan. The ad in your recipe shows a 9” Bundt pan.I have a few Bundt pans, two twelve cup pans and one 10 cup Bundt pan. Which is the appropriate one to use? Bundt pans are usually in cup size. I would like to use my new 10 cup, party size pan with the slices premeasured, but is your batter amount better for the traditional 12 cup?
Hi Carol, I used a bundt cake pan. Not a two-piece spring form pan. But you can use it if you like. I used a 10-cup bundt pan. I would love to know how this recipe turns out for you and what pan you end up using.
Wow! It looks delicious!