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!
- 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
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.