Classic Blueberry Sour Cream Pound Cake

A rich, buttery pound cake with a tender sour-cream crumb and juicy blueberries in every slice. The optional vanilla glaze makes it perfect for family gatherings, celebrations, or serving with coffee or tea.

Prep Time: 20 minutes
Bake Time: 55–65 minutes
Cooling Time: 1 hour
Servings: 12

Ingredients

For the Cake

• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract, optional
• 2½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup full-fat sour cream, room temperature
• 1½ cups fresh blueberries
• 2 tablespoons all-purpose flour, for coating the blueberries

For the Optional Glaze

• ½ cup powdered sugar
• 1–2 tablespoons milk or heavy cream
• ½ teaspoon vanilla extract, optional

Instructions

1. Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch Bundt pan, making sure to coat every groove.
2. Whisk together 2½ cups flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
3. In a large mixing bowl, beat the softened butter and granulated sugar for 3–4 minutes, until pale, light, and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and optional almond extract.
5. Add one-third of the dry mixture and mix on low speed until nearly combined. Mix in half of the sour cream. Repeat these layers, finishing with the remaining dry ingredients. Stop mixing as soon as the batter is smooth.
6. Toss the blueberries gently with 2 tablespoons of flour. Fold them into the batter with a spatula, taking care not to crush them.
7. Spoon the batter evenly into the prepared Bundt pan. Smooth the surface and tap the pan gently on the counter to release large air pockets.
8. Bake for 55–65 minutes, or until a wooden skewer inserted into the thickest part comes out clean or with a few moist crumbs.
9. Let the cake cool in the pan for 10–15 minutes. Carefully invert it onto a wire rack and allow it to cool completely.
10. For the glaze, whisk the powdered sugar with 1 tablespoon of milk and the optional vanilla. Add more milk a few drops at a time until the glaze reaches a pourable consistency. Drizzle it over the cooled cake.
11. Let the glaze set briefly before slicing and serving.

Tips

• Use room-temperature butter, eggs, and sour cream for a smoother batter.
• If using frozen blueberries, add them directly from the freezer without thawing.
• Avoid overmixing after adding the flour, as this can make the cake tough.
• If the top browns too quickly, loosely cover the pan with foil during the final 15 minutes.
• The cake must be completely cool before glazing, or the glaze will melt.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days. Individual slices can be frozen for up to 2 months. Thaw them at room temperature before serving.