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Classic Blueberry Sour Cream Pound Cake

Classic Blueberry Sour Cream Pound Cake: Irresistibly Moist Delight

Indulge in the rich, moist flavors of classic blueberry sour cream pound cake.

  • Total Time: 90 minutes
  • Yield: 1 loaf 1x

Ingredients

Scale
  • 1 cup sour cream
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh blueberries

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, cream together the butter and sugar until fluffy.
  3. Add in the eggs one at a time, then stir in the vanilla and sour cream.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Gently fold in the blueberries.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 60-70 minutes or until a toothpick inserted comes out clean.
  9. Allow to cool before removing from the pan.

Notes

  • For added flavor, you can sprinkle a little lemon zest into the batter.
  • Serve with whipped cream or a dusting of powdered sugar for extra sweetness.
  • Author: Souzan
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 15g
  • Sodium: 200mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 70mg

Keywords: Classic Blueberry Sour Cream Pound Cake, Dessert, Cake, Blueberry, Sour Cream