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. 
The reason I love this particular sour cream pound cake recipe is because it produces the most delightful crust: slightly crunchy, slightly eggy, and full of flavor.
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
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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.
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Sift together the flour, baking powder, salt, and baking soda, then set aside.
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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.
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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.
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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.
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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.
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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
Love 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
I 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
Oh 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
Hooray! 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
I’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
Can I have both this and the Flourless Brownies??? Do I have to choose??? 😉 YUM!
Asha
Can frozen mixed berries be used in the place of regular blueberries ? Thank you for reading.
Katie
Yes, 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
Thank you.
Katie
No problem! I hope you like it! 🙂
Martha
This looks like a really good cake, but when do you put in the blueberries? Did I miss it when reading the directions?
Katie
Oh 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
This 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
This 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
This 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
Hooray! So glad you liked it. It’s one of my favorites.
Leslie
Hey! Has anyone tried or does anyone know if canned blueberry can be substituted?
Katie Moseman
I haven’t tried it, but it might turn the cake purple and affect the cake texture if you try to stir them into the batter, because canned blueberries have so much more liquid. You might want to make the cake batter, then put a layer of batter into the pan followed by a few spoonfuls of canned blueberries, then another layer of batter, and so on, ending with batter on top. That will most likely work.
Leona Lee
I ended up replacing the first 3/4 cup of sugar with 2/3 of a cup of honey to tone down the sweetness and the recipe is delicious! I also added a bit of lemon zest- the only thing is that all the blueberries sank down to the bottom of the loaf even after I had tossed them in a bit of flour (which usually helps to suspend them in the loaf).