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Ultra Moist Blueberry Pound Cake

5 from 2 votes
This Ultra Moist Blueberry Pound Cake is soft, buttery, and packed with juicy blueberries in every bite. Sour cream keeps the crumb incredibly tender, while gently mixing the blueberries directly into the batter adds even more moisture. It’s an easy, make-ahead cake that stays soft and delicious after cooling.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
resting time 30 minutes
Total Time 1 hour 55 minutes
Servings: 8 people
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup sugar
  • 2 sticks of butter 1 cup, softened
  • 2 cups flour
  • 4 eggs
  • 1/2 cup 120 g sour cream, room temperature
  • 1 tablespoon baking powder
  • 2 teaspoons vanilla sugar
  • 1 1/2 cups fresh blueberries

Method
 

Preheat the oven.
  1. Preheat your oven to 350°F (175°C). Grease your baking pan or line it with parchment paper.
  2. You can use almost any baking pan you have. A loaf pan, round cake pan, Bundt-style pan, or similar baking dish will work. Just remember that the baking time may change depending on the size and depth of your pan.
Cream the butter and sugar.
  1. Beat the softened butter and sugar together until light, creamy, and fluffy.
Add the eggs.
  1. Add the eggs one at a time, mixing after each addition.
Add the sour cream and vanilla.
  1. Mix in the sour cream and vanilla until combined.
Add the dry ingredients.
  1. Add the flour, baking powder, and salt. Mix just until you have a smooth batter. Avoid overmixing.
Add the blueberries.
  1. Add 1 1/2 cups blueberries directly to the batter and gently mix them through.
  2. Don’t be afraid if your blueberries are a little soft or if a few break while you are mixing. I actually like this! The blueberry juices mix slightly into the batter and add extra moisture and flavor to the cake.
Bake.
  1. Transfer the batter to your prepared pan and smooth the top.
  2. Bake at 350°F (175°C) for about 1 hour and 10 minutes, or until a toothpick inserted near the center comes out clean or with just a few moist crumbs.
  3. Because you can use different baking pans, start checking the cake earlier. A shallow or wider pan may bake faster, while a deep loaf pan may need the full baking time or slightly longer.
Cool before slicing.
  1. This step is important: do not cut the cake while it is hot.
  2. Let it cool in the pan for about 15–20 minutes, then carefully remove it and allow it to cool completely.
  3. Cutting it too soon releases steam and moisture, and because this cake is so tender and full of berries, it may also fall apart when sliced.
  4. Allowing it to cool helps keep the moisture inside and gives the crumb time to set.

Notes

Filling & Spices Ideas:
  • Pears + cinnamon
  • Peaches + vanilla + cardamom
  • Cherries + almond extract
  • Apples + cranberries + orange zest
  • Apples + caramel + nutmeg

FAQ

Can I make blueberry pound cake ahead of time?
 Yes. This is actually an excellent make-ahead cake because cooling completely helps the crumb set and keeps the cake moist.
Do I need to coat blueberries in flour?
 Not necessarily. You can mix them directly into the batter. If you are particularly concerned about sinking, toss them in about 1 tablespoon of flour taken from the measured flour.
Can I use a Bundt pan?
 Yes. You can use a Bundt pan, loaf pan, round pan, or another similar baking pan. Baking time will vary.
Can I replace the blueberries?
 Absolutely. Try mixed berries, raspberries, strawberries, cinnamon apples, peaches, nuts, or dried fruit.
Why is sour cream added to pound cake?
 Sour cream adds moisture and richness and helps create a softer, more tender crumb.
Why shouldn’t I slice it immediately?
 The crumb is extremely soft while hot. Cooling gives it time to set and keeps more moisture inside the cake.

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Let us know how it was!