⭐ Description
This Blueberry Sour Cream Pound Cake is ultra-moist, rich, and buttery with bursts of juicy blueberries in every slice. The sour cream makes it soft and dense in the best way—perfect for dessert, tea time, or special occasions.
🕒 Prep Time: 15 mins
🍳 Bake Time: 60–70 mins
⏱ Total Time: 1h 25m
🍽 Servings: 8–10
🔥 Nutrition: ~380 kcal | 6g protein per slice
🛒 Ingredients
1 cup butter (softened)
2 cups sugar
3 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup sour cream
1½ cups blueberries (fresh or frozen)
1 tbsp flour (for coating blueberries)
👨🍳 Instructions
Preheat oven
Set oven to 175°C (350°F)
Grease a loaf pan or bundt pan
Cream butter & sugar
Beat butter and sugar until light and fluffy
Add eggs
Add eggs one at a time
Mix in vanilla
Mix dry ingredients
In a bowl, combine flour, baking powder, and salt
Combine batter
Add dry ingredients alternately with sour cream
Mix until smooth (don’t overmix)
Add blueberries
Toss blueberries with 1 tbsp flour
Gently fold into batter
Bake
Pour into pan
Bake 60–70 minutes until golden and set
Cool & serve
Let cool before slicing
Enjoy soft, buttery slices
🔥 Flavor & Experience
Buttery, dense, and moist with sweet blueberry bursts and a light tang from sour cream—classic bakery-style perfection.
🍽 Serving Ideas
Dust with powdered sugar ❄️
Serve with whipped cream 🍦
Pair with coffee or tea ☕
