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Blueberry sour cream pound cake

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!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 390 kcal
Author Katie Moseman

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

  1. 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.
  2. Sift together the flour, baking powder, salt, and baking soda, then set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Nutrition Facts
Blueberry Sour Cream Pound Cake Recipe
Amount Per Serving
Calories 390 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 99mg33%
Sodium 127mg6%
Potassium 100mg3%
Carbohydrates 57g19%
Sugar 38g42%
Protein 4g8%
Vitamin A 535IU11%
Vitamin C 1mg1%
Calcium 43mg4%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.