You’ll love this blueberry sour cream pound cake! It’s flavorful, soft, and has the most delicious outer crust you’ve ever tasted. Bake it today!
After making a warm blueberry granola mix-in, I had a handful of blueberries left over. I also had a craving for my favorite sour cream pound cake, which comes from one of my favorite cookbooks, The Perfect Cake by Susan G. Purdy.
You can add blueberries, or just make it plain. Either way, you’re going to be a very happy baker when you sit down to enjoy that first slice.
Do you have a favorite pound cake recipe? Have you ever tried adding fruit?
Tips for Making Blueberry Sour Cream Pound Cake
- Line the bottom of your pan with a piece of parchment paper trimmed to fit. It makes it very easy to turn the cake out of the pan when it’s done.
- Try different fruits. A similar quantity of blackberries or raspberries would work just as well as blueberries.
- Many pound cakes taste even better the day after baking. Try making this one ahead of time for a brunch or breakfast treat!
- If you like cake for breakfast, try this Strawberry Breakfast Cake with Cream Cheese Frosting.
Blueberry Sour Cream Pound Cake Recipe
You'll love this blueberry sour cream pound cake! It's flavorful, soft, and has the most delicious outer crust you've ever tasted. Bake it today!
Ingredients
- 1 1/2 cups sifted all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1/2 cup unsalted butter at room temperature, 1 stick
- 1 1/2 cups granulated sugar
- 3 large eggs separated, at room temperature
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries rinsed and patted dry
Instructions
- Prepare one loaf pan (8 1/2 inch or 9 inch) by either lining it with parchment paper, spraying it with nonstick baking spray, or rubbing the inside with butter then dusting with flour. Preheat oven to 325.
- Sift together the flour, baking powder, salt, and baking soda, then set aside.
- In a mixing bowl with a sturdy spoon or electric mixer, cream together the butter and 3/4 cup of the sugar until very well blended and light. Add egg yolks one at a time, beating after each addition.
- Alternately add flour mixture and sour cream, beating slowly after each addition and beginning and ending with flour. Stir in the vanilla. The batter will be quite stiff.
- In a clean bowl with a clean beater, whip the egg whites until fluffy. Gradually add the remaining 3/4 cup sugar while beating until the whites are stiff but not dry. Stir about 1 cup of whipped whites into the batter to soften it, then gradually fold in remaining whites. Gently stir in the blueberries.
- Turn the batter into the prepared pan and bake in the preheated oven for 1 hour and 15 minutes, or until the cake is golden brown, well risen, and a cake tester inserted in the middle comes out clean.
- Cool the cake in its pan on a wire rack for 20 minutes. Then slide a knife around the cake sides to loosen it. Tip the cake out of its pan, set it upright on the rack, and cool completely. Do not ice the cake.
Dini @ Giramuk's Kitchen
February 18, 2015 at 8:37 amLove how this looks Katie 🙂 Yes I do have a favourite pound cake recipe! I grew up on Pound cake because my mum used to make all sorts of pound cakes when I was young – it’s the first cake I learnt how to make too! 🙂
I’ve never tried the one that you used though! Love the addition of Sour cream 🙂
Katie
February 18, 2015 at 9:18 amI have to admit, I was a complete chicken about baking cakes until last year. Now I love it! The only problem is how to stop wanting to make a cake every day… 🙂
BritishMumUSA
February 18, 2015 at 8:53 pmOh I have all of these ingredients!!!!! Guess I know what I am making Friday morning 🙂 Plain one for me and blueberries for the family 🙂 I love your recipes, they are so heart warming. I will give you feed back Friday afternoon 🙂
Katie
February 18, 2015 at 8:58 pmHooray! Pound cake for everyone! My husband said he never gets any because it disappears so quickly… I may have promised to make another one tomorrow. 🙂 I always used to make it just plain, and I’d pile up some berries on the side and take a bite of cake with a bite of berry and wash it down with a glass of cold, cold milk. Mmm…
Katrina
February 23, 2015 at 7:41 amI’m so into this right now! There have been way too many over the top, sweet, birthday treats in our house this last week. Nothing would be better than a pound cake, and I just happen to have a ton of spare blueberries!
Valerie Cathell Clark
February 23, 2015 at 1:05 pmCan I have both this and the Flourless Brownies??? Do I have to choose??? 😉 YUM!
Asha
March 28, 2015 at 12:43 pmCan frozen mixed berries be used in the place of regular blueberries ? Thank you for reading.
Katie
March 28, 2015 at 1:11 pmYes, absolutely. Just measure the same amount and add to the batter just as the recipe directs. You don’t need to thaw them first; they will quickly thaw as the batter heats up.
Asha
March 29, 2015 at 1:26 amThank you.
Katie
March 29, 2015 at 10:26 amNo problem! I hope you like it! 🙂
Martha
April 14, 2015 at 6:01 pmThis looks like a really good cake, but when do you put in the blueberries? Did I miss it when reading the directions?
Katie
April 14, 2015 at 6:06 pmOh my goodness, Martha! Somehow that part got cut out. I’ve fixed it now. Wouldn’t be a blueberry pound cake without the blueberries, would it? Thanks a million for spotting the omission and alerting me. 🙂
Frizzle
January 14, 2016 at 9:42 pmThis blueberry lemon loaf looks gorgeous! I worked at a bakery this summer and they made the best cake loaves. I m craving a loaf right now so I m going to try making yours.
Katie
January 15, 2016 at 11:01 amThis is my all time favorite. The sour cream base makes it so very flavorful! If you try it, let me know how it goes! 🙂
Sariba
February 20, 2016 at 9:12 pmThis is a good recipe! Baked it today, with frozen blueberries – it took 5 min. longer to be done in my oven – and it is a delicious cake. A keeper for sure.
Katie
February 21, 2016 at 10:31 amHooray! So glad you liked it. It’s one of my favorites.