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Blueberry Sour Cream Pound Cake

Russ Myers


The butter and sour cream mixed with blueberries make this an exceptionally flavored cake.

★★★★★ 2 votes
12 servings
20 Min
1 Hr 15 Min


1/2 C. Butter
3 Eggs
1/2 C. Dairy sour cream
1 1/2 C.All purpose flour
1/4 tsp. Baking powder
1/8 tsp. Baking soda
1 C. Sugar
1/2 tsp. Vanilla
1/2 C. Fresh (or frozen) blueberries
Powdered Sugar


1Bring butter, eggs, and sour cream to room temperature. Grease and lightly flour an 9 x 5 x 3 inch loaf pan. In a medium bowl stir together flour, baking powder, and, baking soda .Set aside. In a large bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Gradually add sugar, 2 tablespoons at a time, beating on medium to high speed about 6 minutes total, or until very light and fluffy. Add vanilla. Then add eggs, one at a time, beating on low to medium speed for 1 minute after each addition; scraping sides of bowl often. Alternately add the flour mixture and sour cream beating on low speed just until combined. Gently fold in blueberries. Spread batter in the prepared pan. Bake in a 325F oven for 1 to 1 1/4 hours or until cake test done. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan and cool completely. Sift powdered sugar over the top.

About Blueberry Sour Cream Pound Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Heirloom