This Blueberry Sour Cream Pound Cake is a moist, buttery, and rich dessert loaded with juicy blueberries and topped with a sweet vanilla glaze. The sour cream keeps it soft and tender, making it perfect for breakfast, brunch, or dessert. Whether you’re serving it at a special gathering or enjoying a slice with coffee, this cake is a crowd-pleaser!

Ingredients

For the Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 cups fresh blueberries (or frozen, thawed and drained)

For the Vanilla Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Preparation

Step 1: Prepare the Cake Batter

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a bundt pan.
2. Cream Butter & Sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
3. Add Eggs & Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract and sour cream until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
5. Mix Wet & Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in Blueberries: Gently fold in the blueberries, being careful not to break them.

Step 2: Bake the Cake

1. Pour the Batter: Spread the batter evenly into the prepared bundt pan.
2. Bake: Place in the oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool the Cake: Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Step 3: Make the Vanilla Glaze

1. Mix the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
2. Drizzle Over Cake: Once the cake is completely cool, drizzle the glaze over the top.

Cooking Notes

• Prevent Blueberries from Sinking: Toss the blueberries in 1 tablespoon of flour before folding them into the batter to prevent them from sinking.
• Use Greek Yogurt Instead of Sour Cream: For a slightly tangy, lighter option, swap sour cream for full-fat Greek yogurt.
• For a Thicker Glaze: Reduce the milk slightly or add extra powdered sugar for a thicker drizzle.

Serving Suggestions

• Pair with Coffee or Tea: This cake is perfect alongside a hot cup of coffee, cappuccino, or herbal tea.
• Top with Fresh Berries: Serve with extra fresh blueberries and whipped cream for an elegant touch.
• Add a Citrus Twist: Mix lemon zest into the batter for a bright, tangy flavor.

Tips

1. Store Properly: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
2. Freeze for Later: Wrap slices in plastic wrap and foil and freeze for up to 3 months.
3. Room Temperature Ingredients: Use room-temperature butter, eggs, and sour cream for the best texture.

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour 20 minutes

Servings: 12

Nutritional Information (Per Serving, Approximate)

• Calories: 350
• Protein: 5g
• Fat: 16g
• Carbohydrates: 48g
• Sodium: 220mg

Conclusion

This Blueberry Sour Cream Pound Cake is rich, buttery, and bursting with fresh blueberries. The vanilla glaze adds just the right touch of sweetness, making it a must-try dessert for any occasion. Whether you enjoy it warm with a cup of coffee or as a special treat for brunch, this cake will always be a hit!

Try this delicious recipe today and enjoy every bite! 🍰🫐✨

Blueberry Sour Cream Pound Cake with Vanilla Glaze

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• Author: Imili Johnson
• Total Time: 1 hour 20 minutes

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Ingredients

Scale 1x2x3x

For the Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 cups fresh blueberries (or frozen, thawed and drained)

For the Vanilla Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

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Instructions

Step 1: Prepare the Cake Batter

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a bundt pan.
2. Cream Butter & Sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
3. Add Eggs & Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract and sour cream until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
5. Mix Wet & Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in Blueberries: Gently fold in the blueberries, being careful not to break them.

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Step 2: Bake the Cake

1. Pour the Batter: Spread the batter evenly into the prepared bundt pan.
2. Bake: Place in the oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool the Cake: Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

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Step 3: Make the Vanilla Glaze

1. Mix the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
2. Drizzle Over Cake: Once the cake is completely cool, drizzle the glaze over the top.

• Prep Time: 20 minutes
• Cook Time: 60 minutes

Nutrition

• Serving Size: 12
• Calories: 350
• Sodium: 220mg
• Fat: 16g
• Carbohydrates: 48g
• Protein: 5g