Delicious Blueberry Sour Cream Pound Cake Recipe
Greetings fellow food enthusiasts! If you’re anything like me, few things beat a slice of moist and flavorful pound cake, especially when it’s packed with fresh blueberries and tangy sour cream. Today I’m thrilled to share with you my Blueberry Sour Cream Pound Cake Recipe that will leave you craving for more.
This recipe is perfect for any occasion, whether it be a summer barbecue or a cozy afternoon tea. Trust me, once you try this cake, you’ll never go back to those boring, store-bought desserts again!
Baking can be intimidating, but with the right ingredients and technique, anyone can whip up a delicious cake. That being said, I’ve made sure to lay out detailed instructions and tips to ensure that your Blueberry Sour Cream Pound Cake turns out perfectly every time. So put on your aprons and let’s begin baking!
Why You’ll Love This Recipe
Friends, let me tell you why you’ll fall in love with this Blueberry Sour Cream Pound Cake Recipe. This recipe is a game-changer when it comes to baking, perfecting the art of combining the rich creaminess of sour cream with the sweet and tangy taste of blueberries.
Firstly, this recipe produces a cake that is incredibly moist. The addition of sour cream keeps the cake tender and soft creating an exceptional eating experience in every bite. Unlike some other cakes that can be gummy or dry, you can be sure that this cake will have a delectable texture that melts in your mouth without leaving any aftertaste.
Secondly, it’s very easy to prepare. The recipe ingredients are simple and easy to find at your local grocery store. You don’t need any fancy equipment to make this recipe work either, and everything comes together quickly with just a wooden spoon, whisk, and mixing bowl.
Thirdly, its burst of blueberry goodness captures the essence of summer in every bite! The sweetness of the blueberries together with the sour cream creates an explosion of flavours in your mouth that will leave you asking for more. You won’t be able to resist trying one slice after another until you finish it on your plate!
Lastly, confidence-building results – this cake is foolproof! Even if you’re not an experienced baker, you can succeed with this recipe by following the instructions given thoroughly. Be rest assured that you will achieve perfectly moist results every time without fail.
In conclusion, what more do you want from a beautiful dessert like this Blueberry Sour Cream Pound Cake Recipe? It’s easy to make; it’s delicious; it’s refreshing; and it’s perfect for any season – especially summer! Trust me when I say that once you try this amazing dessert, you will never go back to regular pound cakes again!
Ingredient List
Before we begin baking, it’s crucial to have all the ingredients on hand. Here are the ingredients you need for this Blueberry Sour Cream Pound Cake Recipe:
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 and 1/2 cups sour cream, room temperature
- 1/4 cup lemon juice (about one lemon)
- 2 teaspoons vanilla extract
- zest of one meyer lemon (optional)
- 3 and 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 cups fresh blueberries, rinsed and patted dry
Make sure all your ingredients are at room temperature before you start mixing them together. This helps in combining them well and give uniform texture to our cake batter.
The Recipe How-To
Now comes the fun part! Let’s dive into step-by-step directions to make a delicious Blueberry Sour Cream Pound Cake.
Preparation
- Preheat your oven to 350°F (177°C) and grease a bundt pan.
- In a medium bowl, mix 2 cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon baking powder.
Cake Batter
- Use a stand mixer or electric hand mixer to cream 1 cup (2 sticks) of unsalted butter until it’s light and fluffy.
- Gradually add 2 cups granulated sugar 1/4 cup at a time, mixing well after each addition.
- Beat in 6 large eggs, one at a time, then stir in 2 teaspoons vanilla extract.
- Add the flour mixture in three parts, alternating with 1 cup sour cream in two parts, beating on low speed after every addition until just combined.
Blueberry Addition
- Toss 1 1/2 cups fresh blueberries with a tablespoon of all-purpose flour to coat them lightly.
- Using a rubber spatula, fold the prepared blueberries into your cake batter.
Baking
- Pour the batter into the greased bundt pan, smooth out the top with the spatula.
- Bake the cake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Take it out from the oven and let it cool for 10 minutes before removing it from the pan.
Lemon Glaze
- (Optional) If lemon is your thing, you can top off your Blueberry Sour Cream Pound Cake with a bright Lemon Glaze made of powdered sugar, lemon zest, freshly squeezed lemon juice or provide other flavor twist like adding cream cheese or just leave it plain.
Serving
- Voila! You have made yourself a delicious Blueberry Sour Cream Pound Cake, perfect for any occasion. Serve in slices and garnish with some fresh blueberries or a dollop of whipped cream for an extra touch!
Substitutions and Variations
Ah, yes! The cherry on the cake. Not everyone is a fan of blueberries, or maybe you’d like to switch things up a bit. No worries, mate! I’ve got you covered. Here are some tasty substitutions and variations that will have your taste buds soaring.
– Fruit Substitutions: If you’re not in the mood for blueberries, swap them out with another berry such as raspberries, blackberries, strawberries or even cherries. Additionally, try fruits like peaches, plums or nectarines for a juicy twist.
– Lemon Blueberry Cake: When life hands you lemons, make lemon blueberry cake. Add the zest of one lemon into the batter and mix well with fresh blueberries for a tangy and delicious twist.
– Cream Cheese Blueberry Cake: Want an extra indulgent dessert? Try swapping out 1/2 cup of unsalted butter for 1/2 cup cream cheese. This will give your cake a rich and creamy texture.
– Meyer Lemon Blueberry Bundt Cake: For those who love a tangy yet sweet flavor combination, switch out the vanilla extract in the recipe with meyer lemon extract. Top it off with a sweet lemon glaze for an extra citrusy burst of flavor.
– Blueberry Loaf Cake: Don’t have a bundt pan? No problem. This recipe works just as well in a loaf pan too. Simply adjust the baking time to 50-60 minutes and voila! You’ve got yourself a delicious blueberry loaf cake.
These substitutions and variations are sure to make your taste buds dance with joy. Don’t be afraid to get creative and mix things up – that’s what cooking is all about!
Serving and Pairing
Now that your Blueberry Sour Cream Pound Cake is ready, it’s time to serve it up right. The best way to enjoy this lovely cake is to slice it and savor it with a hot cup of coffee or tea. The warm notes of the cake indicate that it pairs well with rich and robust coffee flavors.
However, you can also get creative with how you choose to serve this cake. You can add some whipped cream, blueberries, or any other extras you desire. If you plan to have guests over, dust some powdered sugar on top and garnish with fresh berries for added color and freshness.
This cake is versatile because it makes the perfect breakfast or mid-day dessert option, served alone or paired with fresh fruit like strawberries or raspberries. Finally, I recommend serving this cake slightly warmed for the ultimate delight.
Overall, when it comes to pairing options for a Blueberry Sour Cream Pound Cake, creativity knows no bounds!
Make-Ahead, Storing and Reheating
Now, let’s talk about how to make-ahead, store and reheat this Blueberry Sour Cream Pound Cake Recipe. This cake can be made in advance and stored in an airtight container at room temperature for up to three days.
If you want to store it for a longer period, you can wrap it tightly in plastic wrap and freeze it for up to one month. When you’re ready to serve, just thaw the cake on the counter before reheating.
To reheat the cake, preheat your oven to 350°F (175°C) and place it in the oven for 10-15 minutes until it’s warmed through. Alternatively, you can also microwave individual slices for 10-15 seconds until warm.
One thing to note is that this cake can lose its moisture without thinning out the batter. To avoid having a dry cake or having too much moisture, I recommend wrapping each slice of cake in plastic wrap before storing it. This will keep moisture in without making your cake gummy.
Overall, this Blueberry Sour Cream Pound Cake Recipe is a perfect make-ahead dessert that you can enjoy anytime. With proper storage and reheating techniques, you’ll always have a delicious slice of cake on hand.
Tips for Perfect Results
Now that you have all the ingredients and know-how to bake a delicious Blueberry Sour Cream Pound Cake, it’s time to discuss some tips to achieve perfect results every time. Here are some pointers that will help elevate this cake to new heights:
1. Use room temperature ingredients: Ensure that your eggs, butter, and sour cream are at room temperature before beginning. This helps everything blend seamlessly while baking.
2. Don’t overmix the batter: Overmixing the batter can make the cake gummy and heavy. Mix the batter until everything is just incorporated and not a second after.
3. Adjust sugar quantity: The sweetness of blueberries can vary seasonally, so make sure that you adjust the quantity of sugar based on how sweet your berries are.
4. Add leaveners carefully: Too much or too little leavener can affect the texture of your cake. Measure them accurately to ensure proper leavening, and don’t forget to check their expiration date.
5. Don’t skip lemon zest: Lemon zest serves double duty in this recipe – enhancing the flavor of blueberries and adding a zesty kick in every bite. Don’t skip this ingredient unless absolutely necessary.
6. Keep an eye out for baking time: The precise baking time for this cake will vary depending on your oven and the size of your baking dish, so be sure to keep an eye out as it bakes.
7. Avoid overbrowning: If you find that your cake is browning excessively, cover it loosely with aluminum foil or a parchment paper halfway through the baking process.
8. Let it cool completely: Once out of the oven, let the cake cool completely in its baking dish before slicing into it. This helps preserve moisture without thinning the batter.
With these tips in mind, you’ll be able to master this Blueberry Sour Cream Pound Cake recipe effortlessly and impress everyone who tries it!
FAQ
Now that you know all about the ingredients and how to make this delicious Blueberry Sour Cream Pound Cake Recipe, it’s time for some commonly asked questions. In this section, I’ll answer some of the most popular inquiries people have about this cake, including tips on substituting ingredients, adjusting baking time and methods for storing and reheating leftovers. So let’s take a deep dive into the FAQs to ensure your cake turns out perfectly every time.
What does adding sour cream to a cake mix do?
When incorporating sour cream into a cake batter, its unique properties allow for moisture to be added without compromising the thickness of the batter. The outcome is a cake with a delicate, finely-textured crumb that is both moist and tender.
What makes a cake more moist buttermilk or sour cream?
Incorporating sour cream into baked goods can elevate their texture and moistness, surpassing the results achieved with milk alone. This makes sour cream an ideal ingredient for recipes that tend to lead to dry outcomes, such as sponge cakes.
What causes a pound cake to be gummy?
Have you ever had the problem of gummy streaks in your pound cake? This can be a result of creaming the butter and sugar too quickly and with too much intensity, causing the cake to rise and then collapse upon cooling. Unfortunately, this can leave unappetizing dense and gummy spots in your cake. To avoid this issue, it is important to resist the temptation of increasing the speed of your mixer beyond medium speed during creaming.
Does sour cream change the flavor of a cake?
According to Samantha Seneviratne, who authored The Joys of Baking: Recipes and Stories for a Sweet Life, the incorporation of fat in baked goods contributes to their moistness and richness. Additionally, the addition of a subtle tangy flavor is known to enhance the overall taste.
Why did my sour cream pound cake fall?
When it comes to baking cakes, achieving the perfect level of moisture is crucial. Insufficient moisture can cause a sink in the center of the cake, while an excess can result in a ruined one. This dilemma is common in humid climates, where added moisture may accumulate naturally in ingredients like flour, causing a rapid rise and eventual collapse during baking.
Bottom Line
Now that you’ve learned how to make this delicious Blueberry Sour Cream Pound Cake, I urge you to give it a try. It’s truly the perfect treat for any occasion, and its rich and fluffy texture will have you coming back for more. Don’t be scared to experiment with different variations, or to make substitutes based on your dietary restrictions or preferences.
In this recipe article, I’ve provided you with detailed instructions, tips, and recommendations to help you achieve perfect results every time. So go ahead and dust off that bundt cake pan, grab some fresh blueberries and sour cream, and let’s get baking!
Trust me, this Blueberry Sour Cream Pound Cake is sure to impress your family and friends. With its delectable blend of flavors and irresistible aroma, it’s the ideal dessert for any occasion or celebration. Whether you’re looking for a special treat for a birthday party or simply want to impress your loved ones with a homemade baked good, this cake has got you covered.
So what are you waiting for? Take a leap of faith and start baking! And don’t forget to share your experience with us in the comment section below. Happy baking!
Blueberry Sour Cream Pound Cake Recipe
Ingredients
- 1/2 cup butter
- 1 cup sugar
- 1/2 teaspoon vanilla
- 3 eggs
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 cup sour cream
- 1/2 cup blueberries
Instructions
- Bring butter eggs and sour cream to room temperature.
- Combine flour, baking powder and baking soda; set aside.
- In a bowl beat butter with electric mixer on medium to high speed for 30 seconds.
- Gradually add sugar, beating about 10 minutes or until very light and fluffy.
- Add vanilla. Add eggs, one at a time, beating 1 minute after each addition and scraping bowl often.
- Add flour mixture and sour cream to egg mixture alternately, beating on low to medium speed after each addition just until combined.
- Add blueberries, beating on low speed for 30 seconds.
- Pour into a greased and floured 8x4x2 inch or 9x5x3 inch loaf pan.
- Bake in 325°F oven for 60-75 minutes or until a toothpick comes out clean.
- Cool on rack for 10 minutes. Remove from pan.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.