Name: Blueberry Sour Cream Pound Cake
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Ingredients: 1 Cup Unsalted Butter (At Room Temperature); 3 Cups Sugar; 6 Large Eggs (At Room Temperature); 1 Teaspoon Fiori di Sicilia (Or 1/2 Teaspoon Vanilla Extract and 1/2 Teaspoon Lemon Extract); 1 Zest & Juice Of 1 Large Lemon; 1/2 Teaspoon Baking Soda; 1/2 Teaspoon Salt; 3 Cups All-purpose Flour; 1 Cup Sour Cream; 2 1/2 Cups Fresh or Frozen Blueberries (Tossed With 2 Teaspoons Flour); Powdered Sugar

Introduction to Blueberry Sour Cream Pound Cake

Indulging in a slice of blueberry sour cream pound cake is a delightful experience that combines rich flavors with a moist texture. Imagine the sweet, juicy bursts of fresh blueberries harmonizing beautifully with the light, creamy tang of sour cream, all encased in a buttery cake. This dessert isn’t just a treat for your taste buds; it evokes memories of gatherings with family and friends and promises to become a new favorite at your table.

Why you’ll love this blueberry sour cream pound cake

Perfectly Moist Texture: The addition of sour cream makes this cake incredibly moist and tender, ensuring every slice melts in your mouth.
Bursting with Flavor: With hints of zesty lemon and sweet blueberries, the flavor profile is balanced and vibrant, perfect for any occasion.
Simple Ingredients: You’ll find many of the ingredients already in your kitchen, making this a practical yet impressive dessert to whip up on a whim.
Versatile Enjoyment: Whether you serve it as a breakfast treat, an afternoon snack, or a dazzling dessert at your next dinner party, this cake fits seamlessly into any context.

Ready to elevate your baking game? Let’s dive into the details of this irresistible recipe! For tips on using fresh versus frozen blueberries, check out this blueberry guide.

Ingredients for Blueberry Sour Cream Pound Cake

Essential ingredients for a perfect pound cake

To create a delightful blueberry sour cream pound cake, you'll need a handful of key ingredients that ensure your cake turns out tender, moist, and bursting with flavor. Here’s what you'll need:

1 Cup Unsalted Butter: Using room-temperature butter helps to create a light and fluffy batter.
3 Cups Sugar: This adds sweetness and contributes to the cake's delightful texture.
6 Large Eggs: At room temperature, these help bind the ingredients and provide richness.
Fiori di Sicilia: Alternatively, mix vanilla and lemon extract for a unique flavor profile.
Zest & Juice of 1 Large Lemon: This adds a refreshing citrus twist that complements the blueberries perfectly.
½ Teaspoon Baking Soda & Salt: Both are key to achieving the right rise and flavor balance.
3 Cups All-Purpose Flour: The backbone of the cake, giving it structure.
1 Cup Sour Cream: This adds moisture and a subtle tanginess.
2 ½ Cups Blueberries: Fresh or frozen, these berries provide that juicy burst in every bite. Tossing them in flour prevents sinking.

For even more baking tips, be sure to check out resources like King Arthur Baking or America's Test Kitchen. Happy baking!

Step-by-Step Preparation of Blueberry Sour Cream Pound Cake

Baking a blueberry sour cream pound cake can feel like a creative adventure, transforming simple ingredients into a delightful dessert. Whether you're hosting a brunch or planning a cozy evening at home, this cake is not only delicious but also visually stunning. Let’s get started!

Preheat the oven and prepare your Bundt pan

First things first, preheat your oven to 325°F (160°C). While that’s warming up, grab a 10-cup Bundt pan and give it a nice spray with baking spray—this will prevent sticking later on. It’s essential for achieving that perfect flip when your cake is done!

Cream the butter and sugar together

In a large mixing bowl, beat together 1 cup of unsalted butter and 3 cups of sugar using an electric hand mixer at medium speed. This step should take about 5 minutes. You want to achieve that light, fluffy texture that’s so characteristic of pound cakes. It’s the foundation of moisture and richness—trust me, it’s worth the time!

Incorporate the eggs and flavorings

Once your butter and sugar are looking fluffy, it’s time to introduce the eggs. Add 6 large eggs one at a time, mixing well between each addition. Then, drizzle in 1 teaspoon of Fiori di Sicilia (or if you prefer, a combination of vanilla and lemon extracts) along with the zest and juice of 1 large lemon. This blend will give your cake that lovely citrusy tang that complements the blueberries beautifully.

Mix the dry ingredients and sour cream

Turn the mixer down to low speed for this part. Add 3 cups of all-purpose flour, ½ teaspoon of baking soda, and ½ teaspoon of salt. Mix just until incorporated—overmixing can lead to a dense texture. Then, gently fold in 1 cup of sour cream and repeat with another half portion of flour, followed by the remaining sour cream. This step is key for keeping your cake moist and tender.

Fold in the blueberries and pour into the pan

Now, it’s time to add the star of the show—blueberries! Whether you’re using fresh or frozen, fold in 2 ½ cups, ensuring they’re well-distributed in the batter. To prevent them from sinking, toss them in a little flour before adding. Then, carefully pour the mixture into your prepared Bundt pan.

Bake and cool the cake

Place your cake in the preheated oven and let it bake for about 1 hour and 10–15 minutes. To check for doneness, insert a cake tester into the center; it should come out clean. Once done, cool the cake for about 20 minutes before loosening the edges with a knife and inverting it onto a plate. Let it cool completely, and then dust with powdered sugar before serving.

You'll love how this blueberry sour cream pound cake fills your home with a delicious aroma and becomes the centerpiece of your table. Enjoy every lovely slice!

Variations for Blueberry Sour Cream Pound Cake

Adding nuts for extra crunch

For a delightful twist on your blueberry sour cream pound cake, consider folding in some chopped nuts like walnuts or pecans. Not only do they add a wonderful crunch, but they also provide a depth of flavor that pairs beautifully with the juicy blueberries. Aim for about a cup of nuts, lightly toasted to enhance their richness. You’ll be amazed at how this simple addition elevates your cake!

Experimenting with citrus variations

Have fun playing with the citrus in this recipe! While lemon shines in the original cake, you can experiment with orange or lime for a refreshing change. Simply replace the lemon zest and juice with an equal amount of your chosen citrus. This twist not only brightens the flavor but adds a beautiful color contrast, making your blueberry sour cream pound cake even more inviting.

Feeling adventurous? Check out these ideas on citrus flavors for more inspiration!

Baking Tips and Notes for Blueberry Sour Cream Pound Cake

Ensuring the Right Texture and Moisture

To achieve that perfectly tender and moist blueberry sour cream pound cake, be sure to measure your flour accurately. Too much flour can lead to a dense cake. Use the spoon-and-level method—spoon the flour into your measuring cup and level it off with a knife. Also, incorporating room temperature ingredients helps create a smooth batter that traps air, leading to a fluffy texture.

How to Avoid Common Baking Pitfalls

Baking can be tricky, but here are a few tips to steer clear of common mishaps:

Don't overmix: Once you combine the wet and dry ingredients, mix just until incorporated to prevent toughness.
Prepare blueberries properly: Tossing the blueberries in flour before folding them into the batter helps prevent them from sinking.
Check for doneness: Use a toothpick—insert it into the center, and if it comes out clean, your cake is ready.

For more baking techniques, check out this guide. Happy baking!

Serving Suggestions for Blueberry Sour Cream Pound Cake

Pairing with Fresh Fruit and Whipped Cream

Elevate your blueberry sour cream pound cake by pairing it with a colorful assortment of fresh fruits. Slices of ripe strawberries, tart raspberries, or even slices of juicy peaches provide a delightful contrast to the cake's sweetness. Top it all off with a dollop of whipped cream for an irresistible dessert that’s perfect for any gathering. If you're looking to impress, consider drizzling a bit of homemade berry sauce over the top!

Serving Ideas for Coffee or Tea Time

There's something special about enjoying a slice of blueberry sour cream pound cake with your favorite beverage. Serve it alongside a steaming cup of coffee or tea for an afternoon treat that brings comfort and joy. This cake's moist texture and rich flavor complement various beverages perfectly—try it with herbal tea for a delightful contrast, or pair it with a robust espresso for a more vibrant experience.

For even more serving ideas, check out this guide on pairing cakes and tea. Enjoy every bite!

Time Breakdown for Blueberry Sour Cream Pound Cake

Preparation Time

Getting ready to bake this delightful Blueberry Sour Cream Pound Cake takes about 20 minutes. This includes gathering your ingredients, preheating the oven, and preparing your Bundt pan.

Cooking Time

Once your batter is mixed and ready to go, it will need 1 hour and 10 minutes in the oven. That's just enough time to fill your kitchen with an irresistible aroma!

Total Time

In total, you’re looking at about 1 hour and 30 minutes from start to finish. This includes cooling time, so you’ll have a delicious slice ready to enjoy before you know it!

For a perfect baking experience, check out this great resource on baking times for more insights. And don’t forget to give your blueberry sour cream pound cake enough time to cool completely before slicing!

Nutritional Facts for Blueberry Sour Cream Pound Cake

Calories per serving

Each slice of blueberry sour cream pound cake offers about 586 calories, making it a delightful yet indulgent treat. When you’re enjoying a slice, remember that it’s not just about the calories, but also the joy it brings to your dessert table!

Fat and sugar content

This cake contains 22 grams of fat and 66 grams of sugar per serving. The combination of sour cream and blueberries leaves it wonderfully moist and sweet, but be mindful of portion sizes if you're watching your fat and sugar intake. For more insights on managing sugar consumption, take a look at the American Heart Association’s guidelines.

This delicious dessert is perfect for special occasions or just a lovely afternoon tea with friends. Enjoy every bite, and remember, balance is key!

FAQs about Blueberry Sour Cream Pound Cake

Can I substitute the sour cream?

Absolutely! If you’re looking to switch things up, you can use Greek yogurt as a substitute for sour cream. Not only does it maintain the moisture in your blueberry sour cream pound cake, but it also adds a nice tangy flavor. You could also opt for buttermilk or a dairy-free yogurt alternative if you have dietary restrictions. Just remember, the texture and flavor may slightly change.

What is the best way to store this cake?

To keep your blueberry sour cream pound cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate, where it can last up to a week. You can also freeze it! Just ensure it’s well-wrapped, and it’ll be good for up to three months. When you're ready to enjoy, simply thaw at room temperature.

Can I use frozen blueberries?

Yes, you can use frozen blueberries in your blueberry sour cream pound cake! Just toss them with a bit of flour before mixing them into the batter to prevent them from sinking. There's no need to thaw them; you can add them straight from the freezer. This makes it easy to enjoy delicious blueberry flavor year-round!

Conclusion on Blueberry Sour Cream Pound Cake

Indulging in a blueberry sour cream pound cake is an experience that combines rich flavors with delightful textures. Perfect for any occasion, this moist cake is a crowd-pleaser. Serve it at brunch or as a dessert, and don’t forget to pair it with fresh fruits or a scoop of ice cream for extra delight!