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
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
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 27 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
