Go Back

Classic Blueberry Sour Cream Pound Cake

This Classic Blueberry Sour Cream Pound Cake recipe is one of those treasures – simple, utterly delicious, and guaranteed to become a new favorite in your baking repertoire. It's got that perfect tender crumb thanks to the sour cream, and pockets of bursting blueberries in every single slice. It’s truly a hug in cake form, and I can’t wait for you to try it!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course: Baking, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 tsp baking soda
  • 2.5 cups all-purpose flour (fluff, spoon, and level)
  • 2 sticks unsalted butter (1 cup), room temperature
  • 1/4 tsp salt
  • 1 cup sour cream (full-fat), room temperature
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 2 tsp vanilla extract
  • 1.5 cups fresh blueberries
  • 1 tbsp flour to toss with blueberries

Equipment

  • 10-inch Bundt pan OR 9x5 inch loaf pan
  • Medium bowl
  • Large bowl
  • Electric Mixer
  • Small Bowl
  • Spatula
  • Wire rack
  • Wooden skewer or toothpick

Method
 

  1. Step 1: First things first, preheat your oven to 325°F (160°C). Then, get your pan ready! Generously grease and flour a 10-inch Bundt pan or a 9x5 inch loaf pan. Make sure you get into all those nooks and crannies, especially with a Bundt pan!
  2. Step 2: In a medium bowl, whisk together your dry ingredients: the all-purpose flour, baking soda, and salt. Give it a good whisk to make sure everything is distributed evenly. Set this aside for a moment.
  3. Step 3: Now, grab a large bowl and your electric mixer. Cream together that softened butter and granulated sugar. Beat it on medium-high speed for about 3-5 minutes until the mixture is light, fluffy, and pale yellow. This step is important for incorporating air and creating a tender cake!
  4. Step 4: Add your eggs one at a time. Beat well after each egg, scraping down the sides of the bowl, until each one is fully incorporated before adding the next. Once the eggs are in, stir in the vanilla extract.
  5. Step 5: Okay, time to add the dry ingredients and the sour cream. This is where we get a little delicate. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Start with a third of the dry ingredients, then add half the sour cream, then another third of the dry, the rest of the sour cream, and finish with the remaining dry ingredients. Mix on the lowest speed, just until everything is just combined. Be careful not to overmix the batter – that can lead to a tough cake!
  6. Step 6: In a separate small bowl, gently toss those beautiful fresh blueberries with 1 tablespoon of flour. This little trick helps suspend them in the batter so they don't all sink to the bottom.
  7. Step 7: Now, using a spatula, gently fold the floured blueberries into the cake batter. Be careful not to mash the berries! Just a few gentle folds until they are mostly distributed.
  8. Step 8: Pour the batter evenly into your prepared Bundt or loaf pan. Smooth the top gently with the spatula.
  9. Step 9: Pop the pan into your preheated oven. Bake for 60-75 minutes for a Bundt pan, or 70-90 minutes for a loaf pan. The baking time can vary quite a bit depending on your oven, so start checking around the shorter end of the range. You'll know it's done when a wooden skewer or toothpick inserted into the deepest part of the cake (avoiding blueberries!) comes out clean. The cake should also look golden brown and the edges might start pulling slightly away from the pan.
  10. Step 10: Once it's baked through, take it out of the oven and let it cool in the pan on a wire rack for 10-15 minutes. This resting time is crucial! It allows the cake to set up before you try to remove it.
  11. Step 11: After the rest, carefully invert the cake onto the wire rack to cool completely. If using a Bundt pan, give it a little gentle shake or tap to help it release. Let it cool completely before slicing – I know, it's hard to wait!
  12. Step 12: Once it's totally cooled, slice into thick, glorious pieces and serve! It’s wonderful on its own, or maybe with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!

Notes

Substitutions & Additions: You can use frozen blueberries (don't thaw, toss with flour). Swap blueberries for raspberries, blackberries, or a mix. Add the zest of one lemon or orange for extra freshness. Can bake in two 8x4 inch loaf pans (reduce time) or as cupcakes (significantly reduce time). A simple glaze (1 cup powdered sugar + 2-3 tbsp milk/lemon juice) can be drizzled over the cooled cake.
Tips for Success: Ensure butter, sour cream, and eggs are at room temperature. Measure flour correctly by spooning into the cup and leveling. Do not overmix the batter once dry ingredients are added. Flour the berries to prevent sinking. Use the skewer test for doneness, avoiding berries. Cool in the pan for 10-15 minutes before inverting.
Storage: Store the cooled cake at room temperature, tightly wrapped in plastic wrap or in an airtight container for 3-4 days. To freeze, wrap slices or the whole cake well in plastic wrap and then foil for up to 3 months. Thaw at room temperature.
FAQs: If blueberries sink, they may not have been tossed well enough in flour, or the batter was overmixed or too warm. Full-fat plain Greek yogurt is a good substitute for sour cream. Cake sticking to the pan can be due to insufficient greasing/flouring or trying to remove it too soon. You can make this cake a day ahead, as flavors meld and it tastes even better.