Name: Blueberry Sour Cream Pound Cake
Prep time: 7 min
Cook time: 55 min
Total time: 1 h 2 min
Cuisine: American, French
Ingredients: 1 cup butter, room temperature; 1 1/2 cups granulated sugar; 2 eggs; 2 teaspoons of vanilla, lemon, or orange extract; 3/4 cup sour cream; 1/2 teaspoon salt; 1 teaspoon baking powder; 1 2/3 cups flour; 1 1/2 cups fresh blueberries; Garnish: cake can be topped with whipped cream and more berries, a dusting of powdered sugar, make a glaze with powdered sugar and milk or serve this plain; Optional: if using citrus add 1 teaspoon of lemon or orange zest with the extract

Our buttery Blueberry Sour Cream Pound Cake is so moist, it's the best fresh fruit pound cake I've ever eaten made all from scratch.

The whole house smelled heavenly as this blueberry cake was baking, needless to say, it was so hard waiting for it to finish cooling down to take that first bite.

Even though a pound cake has a pound of butter in it, we've made this recipe cut in half if you're wondering why there isn't a pound of butter in the recipe.

This recipe easily can be doubled to have a larger cake, but this is the perfect size for 2 to 4 people in your household.

A tender cake made with butter, sugar, sour cream, flour, eggs, and vanilla using easy simple pantry ingredients, and the simple truth to this recipe is you can use any kinds of fruit you like not just blueberry can be used in this basic cake batter!

During the blueberry season, we often make Mom's delicious Blueberry Muffins or a crumb topped Blueberry Coffee Cake perfect with a cup of coffee in the morning.

Most cakes, muffins, and desserts freeze well so we freeze blueberries in freezer bags so we can make our favorite recipes all year long.

The recipe is so versatile, that we change it up from time to time with different extracts like lemon or orange instead of just plain vanilla.

The garnish can be simple with just a dusting of powdered sugar, a drizzle of glaze, or a dollop of whipped cream with more fresh fruits.

Scroll down to get this printable recipe.

homemade tube pound cake with blueberries on a gold plate

Easy and Homemade Scratch Cake Steps

Preheat the oven to 350 degrees and grease the pan you're using
Sift the flour with baking powder and salt and set aside
Using an electric mixer cream the butter and sugar for at least 4 minutes
Add the sour cream, extract, and eggs and beat until smooth
Fold in the flour mixture then the blueberries last
Pour into a 9-inch bundt, tube, square pan, or even a loaf pan greased
Bake for around 55 minutes
Cool and choose a garnish or leave the cake plain

a collage on how to make a scratch pound cake with blueberries

Ingredients You Will Need To Make

Scroll down to the recipe card for exact measurements

flour
baking powder
salt
eggs
sugar
butter
sour cream
vanilla
blueberries or other fruit are washed and blotted dry with a paper towel

batter in a removeable bottom spring form pan

Tips

Using parchment paper to line pans is a best practice for us if you don't have a nonstick pan
keep the cake loosely covered after cooling
use the toothpick method in the center to make sure it's finished baking
any pan can be used
this recipe can be doubled to make a full pound!
cream the butter and sugar for at least 4 minutes with a heavy-duty mixer
do not over-mix the batter fold in the flour and berries gently
always wash and blot fruit dry first before adding
use softened butter for the topping not melted
use any style pan you prefer, bundt, loaf pan, tube pan, or square pan
cake can be made in a muffin tin however adjust the baking time
garnish with a dusting of powdered sugar, plain cake, or drizzled with frosting
the cake is great served with whipped cream and extra fresh blueberries for an elegant dessert for hosting a party
the cake will freeze well unglazed for up to 3 months wrapped and thawed in the refrigerator
to keep the serving tray clean, cut a large piece of wax paper in half and place it on the tray before adding the cake so it will easily slip out after frosting (see photo below)
add lemon or orange extract instead of vanilla

ingredient collage on blueberry pound cake

Fruit Substitution Suggestions

Diced Mango
Chopped Apples
Diced Fresh Cherries
Diced Peaches
Chopped Pears
Raspberries
Blackberries
Strawberries chopped

batter being poured in a tube pan for blueberry pound cake

Tools You Will Need

Mixing bowl with a stand mixer
Spatula
Flour sifter
Measuring spoons
Measuring cups
Paper towels
Tube, bundt, or muffins pan
Cooking spray
wax paper cut in half

a ring cake made from scratch called blueberry pound cake

More Recipes To Try

Blueberry Crumble Bars
Blueberry Muffins using a cake mix
Blueberry Drop Cookies

Pin for later

Some Reminders for our Blueberry Scratch Cake

This cake is buttery with great texture and tastes great with any hot or cold beverage.

The cake is so moist it just needs to stay loosely wrapped on the counter and stays fresh for up to 4 days however it won't last that long I promise you.

Just remember a few things, blot dry any fruits you use after washing with paper towels, the flour gets sifted and then gently folded into the batter and you must cream the sugar and butter together for at least 4 minutes to get that perfect texture.

If you're in a hurry, make this cake another day, it requires time to prepare and bake and is nothing like a boxed cake mix.

Don't forget our "pound" cake recipe is cut in half for a smaller family size but go ahead and double the recipe if you need a larger cake for your family.