Blueberry Sour Cream Pound Cake

Cassie *


One of my sons absolute favorites. My little Blueberry boy is what I call him.

This is so moist and delicious.


TOH recipe


★★★★★ 4 votes

2 loaves
20 Min
1 Hr 5 Min


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1 c
butter, softened...( do not substitute)
3 c
1 1/2 tsp
vanilla extract
1/2 tsp
lemon extract
3 c
all purpose flour
1/4 tsp
baking soda
1 c
sour cream
3 c
fresh or frozen blueberries ( if using frozen, do not thaw)
confectioners' sugar ( optional)


1 c
1/4 c
1/2 c
cranberry juice, concentrate
6 c
fresh or frozen blueberries

How to Make Blueberry Sour Cream Pound Cake


  • 1Preheat oven to 350 degree.

    Grease two 9 x 5 x 3 in loaf pans. I have also used a bunt pan.
  • 2In a large mixing bowl; cream butter and sugar. Beat in extracts.

    Add one egg at a time, mixing well after each addition.
  • 3Combine flour and baking soda; add to the creamed mixture alternating with sour cream.

    Fold in blueberries.
  • 4Pour evenly into prepared pans. Bake at 350 for 60 - 65 minutes, or until toothpick inserted in center comes out clean.

    Cool for 10 minutes before removing to wire racks. Sprinkle with confectioners' sugar. ( optional)
  • 5For the blueberry sauce:

    In a saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth.

    Add blueberries; bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.

    Serve warm or cold with the pound cake.


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