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.
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.