There’s something timeless about a homemade pound cake, and this Classic Blueberry Sour Cream Pound Cake takes that familiar favorite to the next level. It has a rich, buttery crumb, a soft texture from full-fat sour cream, and juicy blueberries tucked into every slice.
Baked in a Bundt or tube pan, this cake makes a beautiful dessert for family gatherings, brunches, holidays, or simply enjoying with a cup of coffee. Whether you use fresh blueberries or frozen berries straight from the freezer, the result is wonderfully tender and flavorful.
🛒 Ingredients
- 2 sticks (1 cup) unsalted butter, room temperature
- 2½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup full-fat sour cream
- 1½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup blueberries, fresh or frozen
- 1 tablespoon all-purpose flour, for tossing the blueberries
👩🍳 Instructions
1. Prepare the Oven and Pan
Preheat your oven to 325°F (160°C). Generously grease and flour a Bundt or tube pan, making sure to coat all the corners and grooves.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together for about 5 minutes, or until light, fluffy, and pale.
4. Add the Eggs
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Combine the Batter
Add the flour mixture and sour cream alternately, beginning and ending with the flour mixture. Mix just until the batter is smooth and combined. Avoid overmixing.
6. Prepare the Blueberries
Place the blueberries in a small bowl and gently toss them with 1 tablespoon of flour. This light coating helps keep the berries more evenly distributed throughout the cake.
If using frozen blueberries, add them directly from the freezer without thawing.
7. Fold in the Blueberries
Gently fold the blueberries into the batter using a spatula. Be careful not to crush the berries or overmix the batter.
8. Bake
Pour the batter into the prepared Bundt or tube pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top begins to brown too quickly, loosely cover the cake with aluminum foil during the final 15 minutes of baking.
9. Cool
Let the cake cool in the pan for about 10 minutes. Carefully invert it onto a wire rack and allow it to cool completely before slicing.
⭐ Tips for Success
- Use room-temperature butter and eggs for a smoother, more evenly mixed batter.
- Don’t overmix after adding the flour. Overmixing can make the pound cake heavier.
- Use full-fat sour cream for the richest texture and best moisture.
- Don’t thaw frozen blueberries before adding them to the batter.
- Flour the blueberries lightly to help reduce sinking as the cake bakes.
- Grease the Bundt pan thoroughly so the finished cake releases cleanly.
🍽️ Serving Suggestions
This blueberry pound cake is delicious on its own, but you can easily dress it up with a dusting of powdered sugar or a simple vanilla glaze.
Serve each slice with fresh blueberries, whipped cream, or a scoop of vanilla ice cream. It’s especially delicious alongside a hot cup of coffee or tea.
🧊 Storage
Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it well covered.
Individual slices can also be wrapped and frozen for later. Thaw at room temperature before serving.
📋 Recipe Information
Prep Time: 20 minutes
Bake Time: 60–70 minutes
Total Time: About 1 hour 30 minutes
Yield: 10–12 slices
Category: Dessert
Cuisine: American
💙 Final Thoughts
This Classic Blueberry Sour Cream Pound Cake is the perfect combination of rich, buttery pound cake and sweet, juicy blueberries. The sour cream gives the crumb a wonderfully tender texture while keeping the cake moist without making it overly sweet.
It’s a simple, old-fashioned dessert that feels right at home on a family dessert table, brunch spread, or afternoon coffee table.