Classic Blueberry Sour Cream Pound Cake
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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?
Frozen fruits and 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. And if you are looking for another breakfast recipe that uses blueberries, give our Blueberry Scones with Lemon Zest a try.
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 straightforward cake to make and 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 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 aka bundt pan. Bake until golden brown. Using a tester insert in the center, it 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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Blueberry Sour Cream 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. 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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Please leave us a comment below.
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 work with the same amount as the substitute. As a quick note, 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.
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!