This blueberry pound cake is everything a good pound cake should be. Perfectly buttery flavor, dotted with blueberries, with a dense, velvety, luscious texture. With the addition of sour cream you know it will have plenty of moisture.
It’s a classic treat that’s pretty enough to eat! Little bursts of blueberries and a perfectly sweet glaze make this one extra special.
I bake this cake most often in the spring, but most grocers stock blueberries throughout the year—so you can enjoy this blueberry pound cake any time.
Blueberry Pound Cake Recipe
Baking is one of the first things that I learned in the kitchen. My grandma taught me and I continued to learn by reading old cookbooks—Southern Living was my favorite. I started with pound cakes—no fussy steps, simple ingredients, and a cake that you can eat any time of day.
When my kids were growing up, there was always something freshly baked waiting to be snacked on. They always had lots of friends over so baked goods went fast! I also loved making cakes for parties and this type of cake is one of my favorites because you can dress it up for a spring or make a party out of a casual weekend and eat it slice by slice.
Perfect for your next party…or your next weekend!
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Can You Use Frozen Blueberries?
Yes. They work very well in this recipe. If they don’t have ice clinging to them, I add them frozen directly to the batter.
How Do You Keep Blueberries From Sinking Into A Cake?
Because the batter of this cake is fairly thick, I don’t find that the blueberries sink in this cake. If you want some added insurance you can measure out your flour into a mixing bowl, then remove 1-2 tablespoons of the flour and toss it with the blueberries in a separate bowl. When you add the berries to the batter, make sure you add any of the extra flour that didn’t stick to the berries.
What Is The Secret To A Moist Pound Cake?
Sour cream is the secret ingredient to a moist pound cake. Sour cream pound cakes are seriously amazing! The second most important thing to keeping your pound cake moist is measuring your flour correctly so you don’t accidentally add too much. See my note on how-to below. Lastly, it’s important not to over-bake your cake.
What Can You Substitute For Sour Cream?
You can use Greek yogurt in place of the sour cream.
Sour Cream Blueberry Pound Cake Ingredients You’ll Need
- Unsalted Butter – you need to use real butter and full-fat sour cream for the most decadent results.
- Eggs – To help with the overall texture of your pound cake, you’ll want to use room-temperature eggs. If you forget to set them out, try this: warm tap water!
- Flour –Measure the flour correctly– Never directly scoop flour out of the container with the measuring cup.
- First, fluff up the flour in the bag or the container with a fork. It should be light and airy. Then, spoon it into the measuring cup until it is above the rim and scrape the excess back into the container. Too much flour makes for a dry cake!
- While you can sift your flour into a bowl before you measure, I’ve found that’s usually not necessary. Just make sure you give the flour a good fluff, and you’re all set.
- Baking Soda
- Sour Cream – Adding sour cream to your cake gives it a heavenly creamy texture. Its thickness helps add to the overall density of your pound cake.
- Vanilla Extract
- Powdered Sugar
- Milk or Cream
Tips + Tricks
Bundt Pan: The size of the bundt pan really matters. I use a 12-cup bundt pan and the cake batter comes up to about an inch from the top. The batter has never overflowed from this size pan. Do Not use a smaller size pan.
Baking Time: It’s REALLY important to make sure the cake is baked completely, but not overbaked. Under-baked pound cake won’t come out of the pan smoothly; over-baked will be dry. To test for doneness skip the toothpick and use a bamboo skewer. I prefer my pound cakes to have just a few moist crumbs clinging to it. If there is batter clinging to the skewer it is underdone and not baked properly
Stand Mixer: I like to use my stand mixer fitted with the paddle attachment because of the long beating time need to create the wonderful texture of this cake.
Thick Batter: Be sure to scrape down the sides of the bowl throughout mixing.
Slicing Cake: Use a serrated knife to neatly slice the cake.
Storing + Freezing Tips + Make-Ahead
- How Long Can You Keep This In The Fridge? Yes! You can freeze this pound cake. I like to wrap my cake in plastic wrap or place it in an airtight container. You’ll be able to freeze it for up to six months. To thaw, leave it in the fridge overnight.
- Can You Freeze This? Yes indeed! You can store this in the fridge for up to a week.
- Make-Ahead Tips: Like most cakes, there isn’t much you can do to speed up the baking process. All the ingredients need to go together rather quickly, and you can’t bake it in the oven any faster. But! This cake does keep very well. Especially in the fridge!
- Lemon Blueberry Pound Cake: Add 1/4 cup fresh lemon juice and 2 tablespoons lemon zest to the batter.
- Lemon Glaze: Substitute the cream or milk with fresh lemon juice and add 1/4 teaspoon of fresh lemon zest.
- Blackberries: I love to switch out the blueberries with blackberries!
How to Make Blueberry Pound Cake
- In electric stand-up mixer beat butter until it’s creamy. Add sugar and beat at medium speed until the mixture is light and fluffy.
- Add eggs one at a time, beating just until the yolk disappears and is incorporated into the batter.
- Mix together flour, salt, and baking soda.
- Add flour mixture to the butter mixture;
- Alternating with sour cream, beginning and ending with the flour mixture. Beat batter, Add vanilla.
- Using a rubber spatula, fold in blueberries.
- Bake. Add glaze. Serve.
More Bundt Cake Recipes
Enjoy other bundt cake recipes too…
- Pumpkin Bundt Cake
- Red Velvet Bundt Cake
- Apple Bundt Cake
- Banana Pound Cake
- Orange Pound Cake
- Million Dollar Pound Cake
If you make this pound cake, I’d love it if you snapped a photo and tagged me on Instagram, @gonna_want_seconds, or please share this post on Facebook or Pinterest. I really appreciate it, friends! ♥
Blueberry Pound Cake
- 1 1/2 cups unsalted butter 3 sticks at room temperature
- 3 cups sugar
- 6 large eggs at room temperature
- 3 cups all-purpose flour plus extra to coat the pan
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups fresh blueberries
- 1 1/2 cups powdered sugar sifted
- 1-3 tablespoons milk or cream
- Preheat the oven to 325°F. Spray a 12-cup bundt pan with nonstick baking spray and add a few tablespoons of all-purpose flour to the pan, shake it around to coat well, remove any tap out, and threw away any excess.
- In the bowl of an electric stand-up mixer, gradually beat butter (1 1/2 cups) until it's creamy. Add sugar (3 cups) and beat at medium speed for 5-7 minutes, or until the mixture is light and fluffy. (I beat for 7 minutes). Add eggs (6), one at a time, beating just until the yolk disappears and is incorporated into the batter
- In a medium bowl, mix together flour (3 cups), salt (1/2 teaspoon), and baking soda (1/4 teaspoon). Add to butter mixture, alternating with sour cream (1 cup), beginning and ending with the flour mixture. Beat batter on low just until blended after each addition. Stir in vanilla (2 teaspoons).
- Using a rubber spatula, fold in blueberries (2 cups). Continue to fold until they're mixed evenly throughout the batter.
- Pour the batter into the prepared pan, filling the pan only 3/4 full, and bake in preheated oven for 1 hour and 20 minutes to 1 hour and 40 minutes, testing until a wooden skewer or cake tester, is inserted into the center of the cake just comes out clean, without any crumbs. Cool pan on a wire rack for 10-15 minutes, then invert the pan onto a plate, remove the cake from the pan and cool completely
- Meanwhile, make the glaze: add powdered sugar (1 1/2 cups) to a medium bowl. Add milk or cream to powdered sugar, 1 tablespoon at a time as needed, mixing well after each addition, until you reach desired, pourable consistency. Pour over completely cooled cake. Let the cake sit for the glaze to set, then serve.
Fans Also Made:
- Bundt Pan: The size of the bundt pan really matters. I use a 12-cup bundt pan and the cake batter comes up to about an inch from the top. The batter has never overflowed from this size pan. Do Not use a smaller size pan.
- Baking Time: It’s REALLY important to make sure the cake is baked completely, but not overbaked. Under-baked pound cake won’t come out of the pan smoothly; over-baked will be dry. To test for doneness skip the toothpick and use a bamboo skewer. I prefer my pound cakes to have just a few moist crumbs clinging to it. If there is batter clinging to the skewer it is underdone and not baked properly
- Stand Mixer: I like to use my stand mixer fitted with the paddle attachment because of the long beating time need to create the wonderful texture of this cake.
- Thick Batter: Be sure to scrape down the sides of the bowl throughout mixing.
- Slicing Cake: Use a serrated knife to neatly slice the cake.