Classic Blueberry Sour Cream Pound Cake

 

Classic Blueberry Sour Cream Pound Cake: A Moist, Buttery Favorite Bursting with Berries

Few desserts capture the charm of old-fashioned baking quite like a Classic Blueberry Sour Cream Pound Cake. Moist, rich, and buttery with a golden crust and a tender crumb, this cake is elevated by the addition of sweet-tart blueberries and the tangy richness of sour cream. It’s the kind of dessert that feels both nostalgic and timeless — the kind you'd expect to find cooling on your grandmother’s windowsill.

Perfect for breakfast, brunch, tea time, or dessert, this pound cake is as versatile as it is delicious. It’s simple to make, beautiful to serve, and even better the next day — if it lasts that long.

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Why You'll Love This Blueberry Pound Cake

✅ Moist and dense with a soft, velvety texture
✅ Bursting with real blueberries in every bite
✅ Easy to make with simple, classic ingredients
✅ Great for any occasion – from casual coffee breaks to celebrations
✅ Freezer-friendly and keeps beautifully for days

Whether you serve it plain, dusted with powdered sugar, or drizzled with a glaze, this cake always delivers a slice of comfort.

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The Secret Ingredient: Sour Cream

What makes this pound cake truly special is the sour cream. It adds moisture without thinning the batter, ensures a soft crumb, and gives a subtle tang that perfectly balances the sweetness. The result? A cake that stays moist and flavorful for days — no dry slices here.

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Ingredients You’ll Need

Here’s what goes into this classic recipe:

• All-purpose flour – The base of the cake for structure

• Baking powder & salt – Just enough lift and balance

• Unsalted butter – Softened to room temperature for that creamy richness

• Granulated sugar – For sweetness and structure

• Eggs – Room temperature for a smooth, even batter

• Sour cream – The key to a moist, tender crumb

• Vanilla extract – Adds warm, aromatic flavor

• Fresh or frozen blueberries – Gently folded in for bursts of fruit flavor

Optional: A dusting of powdered sugar or a simple lemon glaze for extra flair.

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How to Make Classic Blueberry Sour Cream Pound Cake

1. Preheat oven to 325°F (163°C) and grease a bundt or loaf pan generously.

2. Cream the butter and sugar together until light and fluffy — about 3–5 minutes.

3. Add eggs one at a time, beating well after each.

4. Mix in vanilla and sour cream until smooth.

5. Whisk together dry ingredients in a separate bowl, then gradually add to the wet mixture.

6. Toss blueberries with a bit of flour, then gently fold them into the batter to prevent sinking.

7. Pour into prepared pan and smooth the top.

8. Bake for 55–70 minutes, or until a toothpick inserted comes out clean.

9. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

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Tips for Success

• Don’t overmix the batter after adding the flour — it can make the cake dense.

• Coat blueberries in flour to keep them from sinking to the bottom.

• Use room temperature ingredients for better mixing and rise.

• Let the cake cool completely before slicing — it helps maintain structure and flavor.

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Serving Suggestions

This cake is incredibly versatile! Serve it:

• Plain with coffee or tea

• With a dollop of whipped cream and fresh berries

• Lightly glazed with lemon icing for a citrusy twist

• Warmed with a scoop of vanilla ice cream

It’s perfect for brunch, potlucks, afternoon snacks, or just because.

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Storing & Freezing

• Room temperature: Store covered for up to 3 days.

• Refrigerate: Stays fresh for up to 1 week.

• Freeze: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.

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Final Thoughts

This Classic Blueberry Sour Cream Pound Cake is everything you love about traditional baking — simple ingredients, big flavor, and the kind of texture that keeps you coming back for just one more slice. Whether you're baking for your family, a special occasion, or just to treat yourself, this recipe will never go out of style.

It’s more than just a cake — it’s a warm, buttery reminder that some classics truly never fade.