Before you start baking, gather the following ingredients:
- 1 cup unsalted butter (room temperature)
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sour cream (full-fat)
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
Directions
Follow these simple steps to create your Classic Blueberry Sour Cream Pound Cake:
- Step 1: Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan or loaf pan.
- Step 2: In a large mixing bowl, cream together the unsalted butter and sugar until light and fluffy.
- Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Step 4: In another bowl, whisk together the flour, baking soda, and salt.
- Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the dry ingredients.
- Step 6: Gently fold in the blueberries. Be careful not to mash them.
- Step 7: Pour the batter into the prepared pan and smooth the top with a spatula.
- Step 8: Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Step 9: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
FAQs
1. Can I use frozen blueberries?
Yes, you can use frozen blueberries! Just be sure to toss them in a little flour before folding them into the batter to prevent them from sinking.
2. How do I store the pound cake?
Store in an airtight container at room temperature for 3-4 days or in the refrigerator for up to a week.
3. Can I freeze the cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw it in the refrigerator before serving.
4. Can I substitute Greek yogurt for sour cream?
Yes, Greek yogurt can be used as a substitute for sour cream in this recipe, providing similar moisture and tanginess.
5. What is the best way to glaze the cake?
A simple glaze can be made by whisking together powdered sugar with a bit of milk or lemon juice until smooth. Drizzle over the cooled cake for added sweetness.
Conclusion
The classic blueberry sour cream pound cake is a timeless dessert that satisfies both taste and texture. With its simplicity and rich flavor profile, this recipe is sure to become a favorite in your household. So why not roll up your sleeves and dive into the world of baking? With just a few ingredients and easy-to-follow steps, you can create a delightful masterpiece that will impress your family and friends. Happy baking!