Blueberry Sour Cream Pound Cake
This Easy Dessert Is Perfectly Moist and Soft! Stuffed with Juicy Blueberries and Dusted with Powdered Sugar!
Servings: 12 servings
- 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.
Calories: 526kcal | Carbohydrates: 78g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 132mg | Sodium: 325mg | Potassium: 114mg | Fiber: 1g | Sugar: 53g | Vitamin A: 725IU | Vitamin C: 2.6mg | Calcium: 44mg | Iron: 2mg