Classic Blueberry Sour Cream Pound Cake

Instructions

Step 1: Prepare the Oven and Pan

1. Preheat your oven to 325°F (160°C).
2. Generously grease and flour a Bundt or tube pan to prevent sticking.

Step 2: Mix the Dry Ingredients

1. In a medium bowl, combine flour, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

1. In a large bowl, beat the butter and sugar together until light and fluffy (about 5 minutes).

Step 4: Add Eggs and Vanilla

1. Add the eggs one at a time, beating well after each addition.
2. Mix in the vanilla extract until fully combined.

Step 5: Combine Wet and Dry Ingredients

1. Add the flour mixture and sour cream alternately to the creamed mixture, beginning and ending with flour.
2. Mix until smooth but do not overbeat.

Step 6: Add Blueberries

1. Toss the blueberries with 1 tablespoon of flour to prevent sinking.
2. Gently fold the blueberries into the batter.

Step 7: Bake

1. Pour the batter into the prepared pan and smooth the top.
2. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
3. If the top browns too quickly, cover loosely with foil during the last 15 minutes of baking.

Step 8: Cool and Serve

1. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
2. Serve plain, dusted with powdered sugar, or with a dollop of whipped cream.

Go to the next page to get the Nutrition Info