Classic Blueberry Sour Cream Pound Cake

Estimated reading time: 7 minutes

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

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?

Frozen fruits & veggies are picked and packaged when in season.

Living in upstate New York, we get to enjoy picking and eating fresh blueberries. That is one of our kids’ favorite pastimes. My little Emily could pick a bush clean in a matter of 10 minutes. We call her the “pick-o-nator”.

You can always tell when we had a day outside picking, hands, and faces are covered. Such FUN!!

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.

The presentation is so beautiful that there’s no way you can feel blue when you bake and serve this pound cake.

Let’s Get Baking

Ingredients Needed for this blueberry cake

• 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 – full fat
• 1 ½ cups frozen (thawed) blueberries

It is a really easy cake to make, and it doesn’t require any fancy ingredients.

Just your normal baking staples that you probably already have in the pantry.

And I baked the cake in a bundt pan and lightly dusted it with powdered sugar before serving, so it looks way fancier than it really is.

Other Blueberries Recipes You May Want to Try

From Scratch Blueberry Poke Cake – From the Washington Post
Blueberry Cobbler – From Tastes Better from Scratch
Blueberry Muffins – From Culinary Hill

How To Make Blueberry Pound Cake

First, you will want to preheat the oven to 350 degrees. Then spray the tube pan with vegetable spray and set aside.

While your oven temperature is rising, get out 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 the sides and add in eggs. Mix for another 2 minutes. Do not over-mix.

Once well incorporated, add in your 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. 

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.

Fresh Blueberries Verse Frozen

Please keep in mind you can certainly choose to use frozen blueberries instead of fresh ones.

Your batter will end up having a blue tinge to it if you use frozen blueberries.

It will nonetheless, your blueberry sour cream pound cake will taste exactly the same.

Now it is time to hand mix in those blueberries. They are fragile. I prefer to keep them whole if I can. 

Transfer the batter to the prepared tube pan. Bake until golden brown. Using a tester insert in the center comes out clean. Bake for 60 minutes.

I do recommend allowing the cake to cool before serving. As it will be very hot and could break apart.

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. 

How to Blueberry Sour Cream Pound Cake

This cake can be covered and stored in an airtight container in the refrigerator for several days.

You can also freeze this cake without the glaze for up to 3 months.

Classic Blueberry Sour Cream Pound Cake Recipe

This Blueberry Sour Cream Pound Cake is something I make several times every spring and summer.

As soon as the blueberries look juicy and delicious, I will make this cake.

And then I have it for breakfast every day until it’s gone because, for some reason, I have myself convinced that pound cake is an acceptable breakfast food.

It contains fruit, right?

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Other Delicious Berry Recipes

Frequently Asked Questions

Can I use fresh blueberries instead of frozen ones?

Yes, absolutely you can. You won’t even notice a difference. I used frozen because I typically make this often outside of blueberry season.

Can I use cake flour instead of all-purpose flour for this recipe?

Great question!!! Yes and YES! Cake flour will absolutely work with the same amount as the substitute. Just a quick note though, using cake flour will give you a lighter less dense pound cake.

What does adding sour cream to a cake batter do?

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer. This is exactly what we need for this dense Blueberry Sour Cream Pound Cake.

Do I need to wash my frozen blueberries before baking with them?

Blueberries have a waxy coating that protects them when frozen, so you don’t need to wash them — especially if you want to add them to baked goods later. 

Eating out is easy, and it usually tastes delicious, but it’s expensive. Making this meal at home will save you money. Add this recipe to your weekly meal plan.