Blueberry Sour Cream Pound Cake

I have baked more in the past four months than I probably have in the past five years. I do not usually enjoy baking, but keeping busy during quarantine often involved spending many hours a day in my kitchen. Luckily my daughter and her family live just down the road because there is no way that my husband and I could have eaten everything that I have baked.

I will admit I have made this particular cake four times in the past month. I started out with a basic pound cake enhanced with sour cream and then kept trying out new flavors. I began with a vanilla-flavored cake, and then switched to lemon. I ended up creating the cake twice more with the addition of fruit. Since Michigan blueberries are in season, I decided to include them in my cake. Every one of these variations was delicious, but I decided to share this final blueberry studded pound cake on the blog. The cake is very moist with a delicate, tender crumb. I also included some lemon flavoring to enhance the blueberries. I use an extract from King Arthur Flour called Fiori di Sicilia that is a combination of lemon and vanilla but you could use vanilla or lemon extract in its place.

This cake is not too sweet, and I didn’t feel it needed a glaze or icing, but a simple lemon-flavored glaze would be delicious if you prefer. The cake keeps well, but it is so moist I would wrap it well and store it in the refrigerator. The cake could be enjoyed for breakfast, an afternoon snack, or even dessert with a scoop of ice cream or a dollop of whipped cream.

Buon Appetito!
Deborah Mele 2020

Blueberry Sour Cream Pound Cake

Blueberry Sour Cream Pound Cake

Yield: Serves 12
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes

A tender, very moist cake studded with blueberries and flavored with lemon.

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)
  • 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

To Finish:

  • Powdered Sugar

Instructions

    1. Preheat oven to 325 degrees F.
    2. Spray a 10-cup Bundt pan with baking spray.
    3. In a large bowl, using an electric hand mixer at medium speed, beat together the butter and sugar until light, about 5 minutes.
    4. Add the eggs, one at a time, beating between each.
    5. Add the extract, zest, and juice of the lemon and beat until blended.
    6. Turn the mixer to low speed and add half the flour along with the baking soda and salt.
    7. Next add half the sour cream and then repeat, beating just until mixed.
    8. Fold in the blueberries and then scoop into the Bundt pan.
    9. Bake for 1 hour and 10 to 15 minutes or until a cake tester inserted into the center comes out cleanly.
    10. Cool 20 minutes and then loosen the sides of the cake by running a knife around the edges.
    11. Remove the cake onto a plate, and cool completely.
    12. Dust cake with powdered sugar, slice and enjoy.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 586Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 145mgSodium: 198mgCarbohydrates: 92gFiber: 2gSugar: 66gProtein: 7g