Blueberry Pound Cake ~ This Easy Dessert Is Perfectly Moist and Soft! Stuffed with Juicy Blueberries and Dusted with Powdered Sugar!
Hi again, guys! It’s Amanda from Fake Ginger here to share another recipe with you. And I’m pretty excited about this one because it just screams spring to me!
Does it feel like spring where you live? It’s been pretty warm here in central Texas and I’m loving every minute of it! If the wind would calm down enough for me to take the top off my Jeep, I’d be the happiest girl in the world.
Also, it should stop raining all the time. The mud is driving me insane.
This Blueberry Sour Cream Pound Cake is something I make several times every spring and summer. As soon as the blueberries start looking juicy and delicious, I make this cake. And then I have it for breakfast every day until it’s gone because, for some reason, I have myself convinced that pound cake is an acceptable breakfast food.
Especially if it has fruit in it.
It is a really easy cake to make and it doesn’t require any weird ingredients. Just your baking staples that you probably already have in the pantry for this one! And the cake is baked in a bundt pan and lightly dusted with powdered sugar before serving so it looks way fancier than it really is.
The cake itself is everything you want in a pound cake. The sour cream makes it extra moist and soft and like a fluffy cloud of cake.
I can’t get enough of it! I always serve it with some freshly whipped cream and it is absolute perfection.
And remember, it’s totally okay to have a big slice of pound cake for breakfast. If anyone gives you trouble about it, tell them I said so.
- 3 cups plus 2 tablespoons all-purpose flour divided
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 2 sticks unsalted butter, at room temperature
- 3 cups sugar
- 1 cup sour cream
- 6 eggs
- 1 teaspoon vanilla
- 2 cups blueberries
- powdered sugar for dusting
- Preheat oven to 325F. Butter and flour a bundt pan.
- In a mixing bowl, whisk together 3 cups flour, baking soda, and salt to remove lumps. Set aside.
- With an electric mixer, beat butter and sugar together until light and fluffy. Add in sour cream and beat until combined. Alternate adding flour mixture and eggs; beat until just combined. Quickly beat in vanilla.
- In a bowl, toss together blueberries and 2 tablespoons flour. Fold the blueberries into the batter.
- Transfer the batter to the prepared pan and bake in preheated oven for 1 hour 15 minutes or until golden and a toothpick inserted into the center comes out clean. Let cool in bundt pan for about 10 minutes before turning out onto a wire rack to cool completely.
- Once cool, dull with powdered sugar.
Things You Might Need for this Recipe!