Blueberry Pound Cake
23 Comments
Posted: 04/06/16
Updated: 10/07/19
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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.
So cake!
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.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Contents
show
Blueberry Sour Cream Pound Cake
This Easy Dessert Is Perfectly Moist and Soft! Stuffed with Juicy Blueberries and Dusted with Powdered Sugar!
servings
Ingredients
- 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
Instructions
- 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.
Nutrition Information
Calories: 526kcal (26%), Carbohydrates: 78g (26%), Protein: 6g (12%), Fat: 21g (32%), Saturated Fat: 12g (75%), Cholesterol: 132mg (44%), Sodium: 325mg (14%), Potassium: 114mg (3%), Fiber: 1g (4%), Sugar: 53g (59%), Vitamin A: 725IU (15%), Vitamin C: 2.6mg (3%), Calcium: 44mg (4%), Iron: 2mg (11%)
Things You Might Need for this Recipe!
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Dot Ray says
Have made this so many times & it’s great!
Julie Evink says
Awesome to hear Dot! Thanks so much for commenting and rating the recipe!
Becky says
Taste good, looks horrible. It cooked over, started a fire in my oven. All the blueberries went to the bottom of pan . Not giving up though because the taste was delicious.
Janet Elieh says
Dear julie this is the third time making this cake i am so happy every time better and better .i really appreciate its the best
Julie says
Thanks Janet! I’m so glad you love it and it’s a recipe you can use over and over!
Ellen Manalo says
Hi Julie! Can i possibly make this using cake flour instead of all purpose flour? I have plenty of cake flour in my pantry and I am excited to try this recipe of yours. Thanks for replying and warm regards from the Philippines!
Julie says
Hi Ellen, I haven’t tested this recipe with anything but All-Purpose flour so I’m not sure. You can certainly try it! Let me know how it goes if you do!
Teresa says
Can you substitute strawberries or black berries for the blueberries?
Julie says
I haven’t tried it with either of those but I think it would work! If you try it, let me know how it goes!
Jennifer faucher says
I have cooked for years it is my hobby. I have cooked all kinds of pound cakes and by far this is the best one I have ever made. since I made your pound cake I have gotten so many requests for it. My husband works at a ship yard with a lot of people and I’m always sending him into work with something that I make. They all ranted about this cake. It’s the best by far. Thanks so much for this recipe. By the way I’m 54 years old and I have been cooking since I was little. I used to stand on a step stool to cook around 6, years old truly this is a fabulous recipe. I’m going to fallow you and see more of your recipes. Thanks so much Jen faucher from maine
Julie says
Awww thanks Jen! Warms my heart 🤗 I’m so happy this recipe was such a hit!
Donna V Skelley says
Can this be made in an 9×13 pan? I would love to try it! Thanks.
Julie Evink says
I haven’t tried it but I would assume that would work!
Trixie says
I attempted to make this cake and it spilled over in the oven. Made a horrible mess and of course was unedible????
Auntiepatch says
Once cool, dull with powdered sugar. Is this a Southern term? I’ve never heard it before.
Laura Dembowski says
This looks so wonderfully buttery. I definitely approve of this for breakfast!
pauline morris says
POUND CAKE….SOOO GOOD!!!!!
Julie Evink says
Thanks Pauline!
Julie Evink says
I agree Pauline!
pauline morris says
Pound cake is our friend!!!!!!!! sooooo good!!!
Allison - Celebrating Sweets says
This looks super tasty. I love the freshly whipped cream too! Wish I had a slice right now.
Ashley | The Recipe Rebel says
This looks so rich and moist! This counts as supper, right??
Danielle | The Creative Bite says
I can’t believe I have never made a pound cake, but this looks like the perfect way to start!