Get ready to transform your kitchen into a heavenly bakery with this irresistible Blueberry Pound Cake that will make your taste buds dance with joy! Imagine a moist, buttery cake bursting with juicy blueberries, creating the perfect balance of sweetness and tanginess that will have everyone begging for seconds. Whether you're a baking novice or a seasoned pro, this foolproof recipe promises to deliver a show-stopping dessert that looks like it came straight from a professional bakery – but with the warmth of homemade love.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch tube pan or bundt pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat on medium-high speed for 4-5 minutes until the mixture becomes light, fluffy, and pale yellow in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next. Mix in the vanilla extract.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually add the dry flour mixture to the wet ingredients, alternating with sour cream. Begin and end with the flour mixture, mixing on low speed just until combined. Do not overmix.
- Gently fold in 1½ cups of fresh blueberries, being careful not to crush the berries. Reserve the remaining ½ cup for topping.
- Pour the batter into the prepared pan, spreading it evenly. Sprinkle the remaining blueberries on top of the batter.
- Bake in the preheated oven for 60-65 minutes. Test for doneness by inserting a wooden skewer or toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes. Then carefully invert onto a wire cooling rack and allow to cool completely before slicing.
- Optional: Dust with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk before serving.
Tips
- Room Temperature Magic: Ensure all ingredients are at room temperature for the smoothest, most even batter.
- Blueberry Coating Trick: Toss your blueberries in a light dusting of flour before folding into the batter to prevent them from sinking.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Pan Preparation is Key: Thoroughly grease and flour your pan to ensure an easy release and beautiful cake shape.
- Cooling Patience: Let the cake cool completely before slicing to maintain its perfect texture and prevent crumbling.
- Storage Secret: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Serving Suggestion: A dollop of whipped cream or a scoop of vanilla ice cream takes this cake to the next level!
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 7g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 140mg
