Classic Blueberry Sour Cream Pound Cake

Here’s a timeless and tender recipe for Classic Blueberry Sour Cream Pound Cake 🫐🍰—moist, rich, and bursting with juicy blueberries. The sour cream gives it that unmistakable dense-yet-soft crumb, while the blueberries add a fresh, fruity pop in every bite.

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🫐 Classic Blueberry Sour Cream Pound Cake

✅ Buttery and dense (in a good way)

✅ Bright blueberry bursts

✅ Great for breakfast, dessert, or gifting

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🧂 Ingredients:

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 tsp vanilla extract

• ½ tsp almond extract (optional, but lovely)

• 1 cup sour cream

• 2½ cups all-purpose flour, divided

• ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 2 cups fresh or frozen blueberries (if frozen, don’t thaw)

For the Optional Glaze:

• 1 cup powdered sugar

• 1–2 tbsp milk or lemon juice

• ½ tsp vanilla or lemon zest for extra flavor

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👩‍🍳 Instructions:

1. Preheat & Prep:

   • Preheat oven to 325°F (165°C).

   • Grease and flour a 10-inch bundt pan (or tube pan).

2. Cream Butter & Sugar:

   • In a large bowl, cream butter and sugar together until light and fluffy (about 3–5 minutes).

3. Add Eggs & Flavorings:

   • Beat in eggs, one at a time.

   • Mix in vanilla and almond extract.

4. Mix Dry Ingredients:

   • In a separate bowl, whisk together 2¼ cups flour, baking powder, baking soda, and salt.

5. Combine & Add Sour Cream:

   • Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with dry. Mix until just combined.

6. Toss Blueberries:

   • Toss the blueberries with remaining ¼ cup flour (this helps prevent sinking).

   • Gently fold into the batter.

7. Bake:

   • Pour batter into prepared bundt pan and smooth the top.

   • Bake for 60–70 minutes, or until a toothpick inserted comes out clean.

   • Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.

8. Glaze (Optional):

   • Mix glaze ingredients until smooth and drizzle over the cooled cake.

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🍽️ Serving Tips:

• Serve warm or chilled, plain or with whipped cream.

• Pairs beautifully with lemon curd or vanilla ice cream.

• Excellent as a coffee cake for brunch.

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💡 Pro Tips:

• Don’t overmix once you add the flour—it keeps the cake tender.

• Room temp ingredients help everything blend smoothly.

• Store covered at room temp for 2–3 days, or refrigerate for up to a week.

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Would you like a gluten-free version, mini loaf adaptation, or a recipe card for gifting?