Few desserts can match the pure comfort—and irresistible charm—of Blueberry Sour Cream Pound Cake. This classic treat pairs a deeply buttery, rich crumb with juicy bursts of blueberries and just a hint of tang from sour cream. Every bite manages to be both tender and satisfyingly dense, and the golden-baked outside gives way to a stunning, blueberry-freckled center. If you’re on the hunt for a show-stopping, easy-to-make cake that’s just as good for everyday snacking as it is for special occasions, you’re about to discover a new favorite.

Blueberry Sour Cream Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Blueberry Sour Cream Pound Cake are simple, but each plays a crucial role in building its signature flavor and moist, rich texture. Stocking up on these kitchen staples means you’re always just a quick mix away from this crowd-pleaser.

Unsalted butter (1 cup, softened): The start of the cake’s deep flavor and tender crumb; make sure it’s at room temperature to cream smoothly.
Granulated sugar (2 cups): Sweetens the cake and helps create that beautiful golden crust.
Large eggs (4, room temperature): Give structure and richness to every bite; room-temp eggs incorporate best.
Vanilla extract (1 teaspoon): Rounds out the flavor and enhances the natural berry sweetness.
Almond extract (1/2 teaspoon, optional): Adds a lovely, subtle depth—just a hint transforms the cake!
All-purpose flour (2 3/4 cups, divided): The backbone of the cake’s structure; reserving some helps keep the blueberries from sinking.
Baking soda (1/2 teaspoon): Gives the cake just the right amount of lift.
Salt (1/2 teaspoon): Balances the sweetness and boosts all the other flavors.
Sour cream (1 cup): The secret weapon! It adds incredible moisture and a bit of tang to complement the blueberries.
Fresh or frozen blueberries (2 cups): The star of the show—if using frozen, don’t thaw and coat them in flour to prevent color bleeding.
Powdered sugar (for dusting, optional): A delicate finishing touch that makes every slice look bakery-worthy.

How to Make Blueberry Sour Cream Pound Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F (163°C)—the lower baking temperature ensures the cake bakes up moist and evenly. Generously grease and flour a 10-inch bundt or tube pan, making sure you get into all the nooks and crannies. This little bit of effort guarantees a perfectly released, beautifully detailed cake every time.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together for about 3 to 5 minutes, until the mixture turns pale and fluffy. This step is crucial for incorporating air, which keeps your Blueberry Sour Cream Pound Cake tender. Don’t rush it—a little extra patience here pays off in a lighter cake!

Step 3: Add Eggs and Flavors

With the mixer running on medium-low, add the eggs one at a time, letting each fully incorporate before adding the next. Pour in the vanilla extract and, if you’re using it, the almond extract. Both lend irresistible aroma and round out the fruity flavor, giving the cake its homemade magic.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together 2 1/2 cups of the flour, baking soda, and salt. Combining the dry ingredients first ensures they’re evenly distributed, so each bite of your Blueberry Sour Cream Pound Cake bakes up just perfectly, with no pockets of salt or leavening.

Step 5: Alternate Dry Ingredients and Sour Cream

Add the dry mixture to the wet batter in three parts, alternating with scoops of sour cream. Begin and end with the flour mixture. This little technique, switching back and forth, helps create a moist, close-grained crumb—the kind that makes every piece stand tall and slice beautifully.

Step 6: Prepare and Fold in Blueberries

Toss your blueberries with the reserved 1/4 cup flour to keep them suspended in the batter rather than sinking to the bottom. Fold them in gently, taking care not to overmix (especially if using frozen berries, which can bleed color). The result: gorgeous pops of blueberry in every single forkful.

Step 7: Bake

Pour the batter evenly into your prepared pan and smooth out the top. Slide it into the center rack and bake for 60 to 70 minutes. When a toothpick inserted comes out clean and the cake springs back to the touch, you’ll know it’s ready. Let it cool in the pan for 15 minutes, then turn out onto a wire rack to finish cooling.

Step 8: Finish with Powdered Sugar

Once your Blueberry Sour Cream Pound Cake is completely cooled, give it a generous dusting of powdered sugar for a beautiful, just-sweet-enough finish. If you want to make it extra special, garnish with a few fresh blueberries before slicing and serving.

How to Serve Blueberry Sour Cream Pound Cake

Garnishes

You can never go wrong with a simple shower of powdered sugar, but fresh blueberries or even a drizzle of lemon glaze also make lovely additions. For extra flair at brunch or tea time, try a small pile of whipped cream and a few sprigs of mint alongside every slice. This cake is a blank canvas for little touches that suit your mood and table.

Side Dishes

A thick wedge of Blueberry Sour Cream Pound Cake is wonderful alongside coffee or tea, but it also pairs beautifully with vanilla ice cream, lemon sorbet, or a scoop of lightly sweetened ricotta. For something more grown-up, serve with a splash of limoncello or raspberry coulis. It’s a dessert that fits anywhere from breakfast to after-dinner indulgence.

Creative Ways to Present

For a stunning dessert platter, slice the cake and fan out the slices on a serving board, scattering fresh blueberries and edible flowers between them. Or turn it into parfaits: layer cubes of cake with lightly whipped cream and extra berries in individual glasses for a picnic-perfect treat. For a show-stopper at brunch, top with lemon curd and serve with berry compote on the side.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, keep any leftover Blueberry Sour Cream Pound Cake tightly wrapped in plastic or in an airtight container at room temperature. The cake stays moist for several days and even seems to get better as the flavors meld. If you plan to keep it longer, store it in the fridge for up to a week.

Freezing

This cake freezes beautifully! Wrap individual slices or the whole cake in plastic wrap and then in aluminum foil, and place in a freezer-safe bag. It’ll keep well for up to three months. Thaw overnight in the refrigerator for best results, and finish with a fresh dusting of powdered sugar just before serving.

Reheating

To revive a slice, warm it ever so slightly in the microwave—just 10 to 20 seconds—to bring back that just-baked tenderness. If you’re serving a crowd, pop slices into a low-temperature oven (about 300°F) for a few minutes. The aroma alone will have everyone gathering in the kitchen!

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work perfectly for Blueberry Sour Cream Pound Cake. Just don’t thaw them before tossing with flour—adding them straight from the freezer prevents them from bleeding color into the batter.

What kind of pan works best?

A 10-inch bundt or tube pan is the classic choice; it helps the cake bake evenly and release beautifully. Just be sure to grease and flour the pan very well to prevent sticking.

Can I make this cake gluten-free?

Yes, you can substitute a good 1-to-1 gluten-free all-purpose flour for the standard kind. Blueberry Sour Cream Pound Cake made this way is just as delicious, though texture may be slightly more delicate.

How can I prevent the blueberries from sinking?

The trick is to toss your blueberries with a little flour before folding them into the batter. This extra coating helps suspend them evenly, so every slice is studded with juicy berries.

Is it okay to make Blueberry Sour Cream Pound Cake in advance?

Definitely! In fact, the cake tastes even richer a day or two after baking, as the flavors come together. Make it ahead, keep it covered, and you’ll always have a treat ready for guests or late-night cravings.

Final Thoughts

There’s something unmistakably special about baking and sharing a Blueberry Sour Cream Pound Cake—it feels like passing along a little slice of happiness, wrapped in blueberry sweetness and buttery crumb. Whether you serve it for brunch, a weeknight treat, or an elegant gathering, this cake is sure to win hearts. I hope you’ll give it a try soon and make it your own family classic!

Blueberry Sour Cream Pound Cake Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of this moist and tangy Blueberry Sour Cream Pound Cake. Bursting with juicy blueberries and a hint of almond, this cake is perfect for any occasion.

Ingredients

Scale

Cake:

1 cup unsalted butter (softened)
2 cups granulated sugar
4 large eggs (room temperature)
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
2 3/4 cups all-purpose flour (divided)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups fresh or frozen blueberries (if frozen, do not thaw)

Optional:

powdered sugar for dusting

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Instructions

Preheat the oven: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
Cream butter and sugar: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3 to 5 minutes.
Add eggs and extracts: Add eggs one at a time, beating well after each addition. Mix in the vanilla and almond extract.
Combine dry ingredients: In a separate bowl, whisk together 2 1/2 cups of the flour, baking soda, and salt.
Alternate additions: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the flour mixture.
Add blueberries: Toss the blueberries with the remaining 1/4 cup of flour, then gently fold them into the batter.
Bake: Pour the batter evenly into the prepared pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve: Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. Dust with powdered sugar before serving if desired.

Notes

If using frozen blueberries, coat them in flour and fold in straight from the freezer to prevent bleeding.
This cake tastes even better the next day and freezes beautifully.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American