Classic Blueberry Sour Cream Pound Cake: A Moist, Sweet Slice of Tradition
When it comes to classic desserts that never go out of style, pound cake sits high on the list. Rich, dense, and buttery with a delicate crumb, it’s a staple at family gatherings, Sunday dinners, and coffee breaks alike. But add juicy blueberries and a touch of sour cream? Now you’ve taken this beloved dessert to a whole new level.
This Classic Blueberry Sour Cream Pound Cake is everything a homemade cake should be: tender, flavorful, and bursting with fresh berries in every bite. The sour cream gives it that ultra-moist texture and slight tang that balances the sweetness perfectly, while the blueberries bring little pockets of fruity goodness throughout.
🫐 Why You’ll Love This Recipe
Moist and rich texture thanks to sour cream
Simple pantry ingredients with big, classic flavor
Packed with juicy blueberries in every slice
Perfect for make-ahead desserts or brunches
A great base for glazes, fruit sauces, or whipped cream
📝 Ingredients
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional for added depth)
2 3/4 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 1/2 cups fresh or frozen blueberries
👨🍳 How to Make Classic Blueberry Sour Cream Pound Cake
1. Preheat and Prepare Pan
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or tube pan thoroughly.
2. Cream Butter and Sugar
In a large bowl, beat the butter and sugar until light and fluffy — about 3-5 minutes.
3. Add Eggs and Flavoring
Add eggs one at a time, beating well after each addition. Mix in the vanilla and almond extract.
4. Combine Dry Ingredients
In a separate bowl, whisk together 2 1/2 cups of the flour, baking soda, and salt.
5. Alternate Adding Dry Ingredients and Sour Cream
Add the flour mixture to the butter mixture in three additions, alternating with the sour cream. Start and end with flour. Mix until just combined.
6. Toss and Fold in Blueberries
Toss blueberries with the remaining 1/4 cup of flour to prevent sinking, then gently fold them into the batter.
7. Bake
Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.
8. Cool and Serve
Let the cake cool in the pan for 15–20 minutes before inverting onto a wire rack. Cool completely before slicing.
💡 Optional Toppings
Simple glaze: Mix powdered sugar and lemon juice for a drizzle.
Dusting of powdered sugar for an elegant, no-fuss finish.
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