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Blueberry Pound Cake

A moist and buttery pound cake bursting with fresh blueberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 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

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Electric mixer or whisk
  • Rubber spatula
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease your 9x5 inch loaf pan with butter or cooking spray.
  3. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry mixture to the wet ingredients, alternating with sour cream.
  7. Gently fold in the fresh blueberries with a spatula.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve with whipped cream, powdered sugar, or alongside vanilla ice cream for a delicious treat.