Classic Blueberry Sour Cream Pound Cake

Classic Blueberry Sour Cream Pound Cake

There’s something enchanting about the aroma of a freshly baked Blueberry Sour Cream Pound Cake wafting through the home, drawing family members and friends into the kitchen like moths to a flame. This nostalgic delight is the kind of cake that transports you back to sunny afternoons, perhaps spent picking blueberries or sharing laughter with loved ones.

With its moist, tender crumb complemented by the burst of juicy blueberries, each slice feels like a hug on a plate. Why is this pound cake worth making? It’s not just fast and simple; it’s also a crowd-pleaser that can delight kids and adults alike. Just envision the sweet excitement in the air as the warm slices of cake are served on a charming afternoon.

What’s your favorite dessert memory involving blueberries?

Have you ever experienced that moment when a dessert catches your eye and just makes your mouth water? Picture a pink sky, the sweet scent of blueberries, and a slice of this luscious cake waiting just for you. Your taste buds are tingling with anticipation, aren’t they?

This Classic Blueberry Sour Cream Pound Cake is not just a recipe; it’s an experience infused with warmth, nostalgia, and a touch of magic. What’s the perfect setting for enjoying a piece of this divine cake? With friends gathered around a table or perhaps when you steal a quiet moment for yourself in the bustling kitchen, isn’t that the beauty of baking?

Why You’ll Love This Recipe

1. Ease of Preparation: You can whip it up in under 30 minutes, making it perfect for last-minute gatherings.

2. Crowd-Pleaser: The combination of sour cream and blueberries creates a deliciously moist texture that appeals to everyone.

3. Versatile Ingredients: With minimal pantry staples, it’s easy to have the ingredients on hand.

4. A Comfort Classic: Perfect for family gatherings, holidays, or a cozy night in—this cake brings joy and warmth to any occasion.

5. Kid-Friendly: A foolproof recipe, even the little ones can lend a hand by tossing blueberries or measuring ingredients.

Ingredients

Gather these essential ingredients to create your own Classic Blueberry Sour Cream Pound Cake:

• 2 sticks Unsalted Butter, room temperature: This acts as the rich, creamy base.

• 2.5 cups All-Purpose Flour: Providing structure and that classic pound cake density.

• 0.5 teaspoon Baking Soda: This leavening agent ensures a lovely rise.

• 0.25 teaspoon Salt: A subtle touch to elevate the other flavors.

• 1 cup Full-Fat Sour Cream: Creaminess and tang; the secret to achieving that moist texture.

• 1.5 cups Sugar: For the essential sweetness that makes every bite delightful.

• 3 large Eggs: Binding the ingredients, crucial for a uniform texture.

• 1 teaspoon Vanilla Extract: Adding warmth and complexity to the overall flavor.

• 1 cup Blueberries, fresh or frozen: The pièce de résistance; full of flavor and juiciness.

• 1 tablespoon Flour for tossing blueberries: This handy trick ensures they don’t sink while baking.

Timing

In just about an hour, you can create a dessert that will encase your home in the warm, inviting aromas of baking. You’ll spend a mere 15 minutes prepping, and then it’s a waiting game while the cake luxuriates in the oven at 325°F (160°C).

With its wonderfully indulgent texture, this cake leans toward quick and easy rather than slow and luxurious, making it a suitable choice for both novice bakers and seasoned pros looking for a sweet escape.

Step-by-Step Directions

1. Preheat your oven to 325°F (160°C): The first step toward an irresistible cake.

2. Grease and Flour the Pan: Generously coat your Bundt or tube pan with butter, then dust it with flour to prevent sticking.

3. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt; set aside as you continue.

4. Cream the Butter and Sugar: In a large mixing bowl, cream the room temperature butter and sugar until the mixture turns light and fluffy, about 5 minutes. The transformation is magical!

5. Add Eggs and Vanilla: Incorporate the eggs one at a time, ensuring you beat well after each addition. Stir in the vanilla extract for that fragrant touch.

6. Combine Mixtures: Reduce the mixer speed to low and alternately incorporate the flour mixture and sour cream in batches, beginning and ending with flour. Mix just until smooth; try not to overmix that luscious batter.

7. Toss Blueberries in Flour: Gently toss the blueberries with 1 tablespoon of flour to prevent them from sinking, then fold them into the batter.

8. Transfer to Pan: Pour the blueberry-laden batter into the prepared pan and smooth the top with a spatula.

9. Bake: Place in your preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted comes out clean. If the top browns too quickly, don’t hesitate to cover it with foil.

10. Cool Down: Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely. This is often the hardest part—waiting!

Nutritional Information

On average, a slice of Classic Blueberry Sour Cream Pound Cake contains about 300-350 calories. While this indulgence is definitely a treat, it’s a delightful way to experience dessert without overdoing it.

Allow yourself to relish each mouthful—after all, life’s pleasures are worth savoring!

Healthier Alternatives

1. Low-Sugar: Substitute half or all of the sugar with a natural sweetener like stevia or monk fruit.

2. Dairy-Free: Use coconut oil and almond milk-based sour cream for a dairy-free version.

3. Whole-Grain Flour: Swap half of the all-purpose flour with whole-wheat flour for added fiber and nutrients.

4. Egg Substitutions: Use flax eggs (1 tablespoon ground flax mixed with 2.5 tablespoons water per egg) for an egg-free option.

Serving Suggestions

Imagine this sumptuously moist cake paired with a scoop of vanilla ice cream, allowing each bite to melt in your mouth. Perfect for holiday gatherings or those special celebratory moments, you can also serve it with a dollop of whipped cream and a sprinkling of nuts for added crunch.

This pound cake is also delightful at breakfast, providing a sweet start to your day alongside a steaming cup of coffee or tea.

Common Mistakes

1. Overbaking: Keep a close eye on your cake toward the end of the baking time; overbaking can lead to a dry texture.

2. Incorrect Measuring: Be sure to measure your flour accurately using the spoon-and-level method to avoid dense cake.

3. Sinking Blueberries: Failing to toss the blueberries in flour can result in them sinking to the bottom—be cautious!

4. Too Much Mixing: Overmixing the batter can create a tough cake. Mix just until combined for the best texture.

5. Cooling Issues: Allowing the cake to cool too long in the pan can cause it to stick—make sure to invert onto the rack promptly.

Storing Tips

If you want to freeze portions, wrap individual slices in plastic wrap and then in aluminum foil to maintain freshness. They can be stored in the freezer for up to three months!

For reheating, simply pop a slice into the microwave for 10-15 seconds (or longer if frozen). Enjoy the warm essence of freshly baked cake once again!

Tempting Conclusion

Are you ready to treat yourself and your loved ones to this Classic Blueberry Sour Cream Pound Cake? Its luscious texture and sweet, blueberry notes are sure to create treasured memories and new family traditions.

Once you take that first bite, you’ll be thankful you decided to bake it ASAP!

FAQs

1. Can I use frozen blueberries instead of fresh?
   Yes, frozen blueberries can be used directly without thawing. Just be sure to toss them in flour.

2. Can I make this cake ahead of time?
   Absolutely! It stores well in an airtight container for up to 3 days at room temperature.

3. Is this cake suitable for freezing?
   Yes, you can freeze it. Just wrap it tightly and use it within three months.

4. What can I serve with this pound cake?
   It pairs beautifully with whipped cream, ice cream, or a fruit compote.

5. How can I ensure the cake stays moist?
   Make sure to not overbake it, and use full-fat sour cream for the best moisture.

Indulge your senses and bring home this recipe today! Happy baking!

Classic Blueberry Sour Cream Pound Cake

This moist and tender pound cake, bursting with juicy blueberries, is a nostalgic favorite that brings warmth and joy to any gathering.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 slices

Calories 325 kcal

Ingredients

  

Main Ingredients

• 2 sticks Unsalted Butter, room temperature Acts as the rich, creamy base.
• 2.5 cups All-Purpose Flour Provides structure and that classic pound cake density.
• 0.5 teaspoon Baking Soda This leavening agent ensures a lovely rise.
• 0.25 teaspoon Salt A subtle touch to elevate the other flavors.
• 1 cup Full-Fat Sour Cream Creaminess and tang; the secret to achieving that moist texture.
• 1.5 cups Sugar For the essential sweetness that makes every bite delightful.
• 3 large Eggs Binding the ingredients, crucial for a uniform texture.
• 1 teaspoon Vanilla Extract Adding warmth and complexity to the overall flavor.
• 1 cup Blueberries, fresh or frozen The pièce de résistance; full of flavor and juiciness.
• 1 tablespoon Flour for tossing blueberries This handy trick ensures they don’t sink while baking.

Instructions

 

Preparation

• Preheat your oven to 325°F (160°C).
• Grease and flour the pan: Generously coat your Bundt or tube pan with butter, then dust it with flour.
• Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt; set aside.
• Cream the butter and sugar: In a large mixing bowl, beat the butter and sugar until light and fluffy, about 5 minutes.
• Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition, then stir in the vanilla.
• Combine mixtures: Alternately mix the flour mixture and sour cream in batches, beginning and ending with flour, mixing just until smooth.
• Toss blueberries in flour: Gently toss the blueberries with 1 tablespoon of flour to prevent sinking, then fold them into the batter.
• Transfer to pan: Pour the batter into the prepared pan and smooth the top.

Baking

• Bake the cake for 60 to 70 minutes, or until a toothpick inserted comes out clean.
• If the top browns too quickly, cover it with foil.
• Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

For best results, avoid overbaking, measure ingredients accurately, and don't overmix the batter. Store leftovers in an airtight container for up to 3 days at room temperature.

Keyword Blueberry Pound Cake, Classic Dessert, Comfort Food, Easy Baking, Sour Cream Cake