Blueberry Sour Cream Pound Cake

Saturday, May 7, 2022
Our buttery Blueberry Sour Cream Pound Cake is so moist, it's the best fresh fruit pound cake I've ever eaten made all from scratch.

The whole house smelled heavenly as this blueberry cake was baking, needless to say, it was so hard waiting for it to finish cooling down to take that first bite.

Even though a pound cake has a pound of butter in it, we've made this recipe cut in half if you're wondering why there isn't a pound of butter in the recipe.

This recipe easily can be doubled to have a larger cake, but this is the perfect size for 2 to 4 people in your household.

A tender cake made with butter, sugar, sour cream, flour, eggs, and vanilla using easy simple pantry ingredients, and the simple truth to this recipe is you can use any kinds of fruit you like not just blueberries can be used this basic cake batter!

During the blueberry season, we often make Mom's delicious Blueberry Muffins or a crumb topped Blueberry Coffee Cake perfect with a cup of coffee in the morning.


Most cakes, muffins, and desserts freeze well so we freeze blueberries in freezer bags so we can make our favorite recipes all year long.

The recipe is so versatile, that we change it up from time to time with different extracts like lemon or orange instead of just plain vanilla.

The garnish can be simple with just a dusting of powdered sugar, a drizzle of glaze, or a dollop of whipped cream with more fresh fruits.

Scroll down to get this printable recipe.


cake made from scratch with blueberries





homemade tube pound cake with blueberries on a gold plate


Easy and Homemade Scratch Cake Steps

  1. Preheat the oven to 350 degrees and grease the pan you're using
  2. Sift the flour with baking powder and salt and set aside
  3. Using an electric mixer cream the butter and sugar for at least 4 minutes
  4. Add the sour cream, extract, and eggs beat until smooth
  5. Fold in the flour mixture then the blueberries last
  6. Bake for around 55 minutes
  7. Cool and choose a garnish or leave the cake plain

a collage on how to make a scratch pound cake with blueberries


Ingredients You Will Need To Make

Scroll down to the recipe card for exact measurements


  • flour
  • baking powder
  • salt
  • eggs
  • sugar
  • butter
  • sour cream
  • vanilla
  • blueberries or other fruit are washed and blotted dry with a paper towel


batter in a removeable bottom spring form pan


Tips

  • Using parchment paper to line pans is a best practice for us if you don't have a nonstick pan
  • keep the cake loosely covered after cooling
  • use the toothpick method in the center to make sure it's finished baking
  • any pan can be used
  • this recipe can be doubled to make a full pound!
  • cream the butter and sugar for at least 4 minutes with a heavy-duty mixer
  • do not over mix the matter fold in the flour and berries gently
  • always wash and blot fruit dry first before adding
  • use softened butter for the topping not melted
  • use any style pan you prefer, bundt, loaf pan, tube pan, or square pan
  • cake can be made in a muffin tin however adjust the baking time
  • garnish with a dusting of powdered sugar, plain cake, or drizzled with frosting
  • the cake is great served with whipped cream and extra fresh blueberries for an elegant dessert for hosting a party
  • the cake will freeze well unglazed for up to 3 months wrapped and thawed in the refrigerator
  • to keep the serving tray clean, cut a large piece of wax paper in half  and place it on the tray before adding the cake so it will easily slip out after frosting (see photo below)
  • add lemon or orange extract instead of vanilla


ingredient collage on blueberry pound cake


Fruit Substitution Suggestions


  1. Diced Mango
  2. Chopped Apples
  3. Diced Fresh Cherries
  4. Diced Peaches
  5. Chopped Pears
  6. Raspberries
  7. Blackberries
  8. Strawberries chopped


batter being poured in a tube pan for blueberry pound cake


Tools You Will Need


  • Mixing bowl with a stand mixer
  • Spatula
  • Flour sifter
  • Measuring spoons
  • Measuring cups
  • Paper towels
  • Tube, bundt, or muffins pan
  • Cooking spray
  • wax paper cut in half


a ring cake made from scratch called blueberry pound cake


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pin for later blueberry cake made from scratch


Some Reminders for our Blueberry Scratch Cake



This cake is buttery with great texture and tastes great with any hot or cold beverage.


The cake is so moist it just needs to stay loosely wrapped on the counter and stays fresh for up to 4 days however it won't last that long I promise you.


Just remember a few things, blot dry any fruits you use after washing with paper towels, the flour gets sifted and then gently folded into the batter and you must cream the sugar and butter together for at least 4 minutes to get that perfect texture.


If you're in a hurry, make this cake another day, it requires time to prepare and bake and is nothing like a boxed cake mix.


Don't forget our "pound" cake recipe is cut in half for a smaller family size but go ahead and double the recipe if you need a larger cake for your family.


Blueberry Sour Cream Pound Cake

Blueberry Sour Cream Pound Cake
Yield: 18
Author: Claudia Lamascolo
Prep time: 7 MinCook time: 55 MinTotal time: 1 H & 2 M
Our buttery Blueberry Sour Cream Pound Cake is so moist, it's the best fresh fruit pound cake I've ever eaten made all from scratch

Ingredients

  • 1 cup butter, room temperature
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 2 teaspoons of vanilla, lemon, or orange extract
  • 3/4 cup sour cream
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 2/3 cups flour
  • 1 1/2 cups fresh blueberries
  • Garnish: cake can be topped with whipped cream and more berries, a dusting of powdered sugar, make a glaze with powdered sugar and milk or serve this plain
  • Optional: if using citrus add 1 teaspoon of lemon or orange zest with the extract

Instructions

  1. Preheat the oven to 350 degrees.
  2. Sift the flour and set this aside with the baking powder and salt added.
  3. Grease a bundt pan, tube pan, loaf pan, muffin tin, or a square pan you decide to use. (I use a springform pan with a removal insert tube).
  4. Add the softened butter and sugar to a large bowl and beat using an electric mixture for at least 4 minutes.
  5. Slowly beat in the eggs, and vanilla sour cream, and continue using the mixer on a low speed for another minute until blended and smooth.
  6. Using a spatula, gently fold in the flour turning until blended, then fold in the berries.
  7. Pour the batter into the pan your using and bake in the preheated oven for 55 minutes, using the toothpick method inserted until it comes out clean.
  8. Cool the cake for 8 to 10 minutes.
  9. Cut a piece of wax paper in half and add both halves to the bottom of a serving plate ( this is to keep the plate clean while you frost the cake).
  10. Place the cake on top of the wax paper.
  11. Make the glaze, drizzle over the cooled cake, then remove the wax paper.
  12. Glaze Recipe: 2 cups of powdered sugar, 4 tablespoons milk, and 1/4 teaspoon vanilla extract. Beat until smooth. You make need a little more or less liquid for a free-flowing glaze.
  13. Store loosely covered, cake stays fresh for up to 4 days.
  14. Refer to our notes for more tips.

Notes

Tips

  • Using parchment paper to line pans is a best practice for us if you don't have a nonstick pan
  • keep the cake loosely covered after cooling
  • use the toothpick method in the center to make sure it's finished baking
  • any pan can be used
  • cream the butter and sugar for at least 4 minutes with a heavy-duty mixer
  • do not over mix the matter fold in the flour and berries gently
  • always wash and blot fruit dry first before adding
  • use softened butter for the topping not melted
  • use any style pan you prefer, bundt, loaf pan, tube pan, or square pan
  • cake can be made in a muffin tin however adjust the baking time
  • garnish with a dusting of powdered sugar, plain cake, or drizzled with frosting
  • the cake is great served with whipped cream and extra fresh blueberries for an elegant dessert for hosting a party
  • this recipe can be doubled to make a full pound!
  • the cake will freeze well unglazed for up to 3 months wrapped and thawed in the refrigerator
  • to keep the serving tray clean, cut a large piece of wax paper in half and place it on the tray before adding the cake so it will easily slip out after frosting (see photo below)
  • add lemon or orange extract instead of vanilla


Fruit Substitution Suggestions


  1. Diced Mango
  2. Chopped Apples
  3. Diced Fresh Cherries
  4. Diced Peaches
  5. Chopped Pears
  6. Raspberries
  7. Blackberries
  8. Strawberries chopped


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American, French



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pin for blueberry sour cream pound cake


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blueberry sour cream pound cake ring on a gold plate drizzled with a glaze




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6 comments

  1. Absolutely love the combo of sour cream and blueberries! The glaze makes it even more appealing.

    ReplyDelete
  2. I loved the smell while it was baking! It is indeed heavenly! And the texture is amazing! My favorite piece of cake with afternoon tea or coffee!

    ReplyDelete
  3. Such a beautiful cake and recipe! Love the flavors!

    ReplyDelete
  4. I love any kind of blueberry dessert and this looks amazing. SO light and fluffy.

    ReplyDelete
  5. Such a fantastic use for fresh blueberries! The flavors sound amazing and I love that texture.

    ReplyDelete
  6. This recipe tasted great and we were pleasantly surprised on how easy it was, will make it again for sure!

    ReplyDelete

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