Luscious Blueberry Sour Cream Pound Cake
Indulge in the delightful flavors of this Luscious Blueberry Sour Cream Pound Cake. This moist and rich loaf combines the tangy sweetness of blueberries with the creamy, luscious texture of sour cream, creating a perfect dessert that is ideal for any occasion. Whether you're hosting a brunch, celebrating a special occasion, or simply looking for a comforting treat, this cake is sure to impress. Serve it warm or at room temperature, and watch your guests savor every slice. Don't forget to share it with friends and family – this cake is meant to be enjoyed together!
10
Servings
240
Calories
9
Ingredients
Ingredients
Butter
1/2 cup (softened to room temperature)
Sugar
1 cup (granulated)
Vanilla Extract
1/2 teaspoon (pure)
Eggs
3 (large, brought to room temperature)
All-Purpose Flour
1 1/2 cups (sifted)
Baking Powder
1/4 teaspoon (sifted with flour)
Baking Soda
1/8 teaspoon (sifted with flour)
Sour Cream
1/2 cup (full-fat, brought to room temperature)
Blueberries
1/2 cup (fresh or frozen, rinsed and drained if fresh)
Instructions
1
Preheat your oven to 325°F (163°C). Grease and flour an 8x4x2 inch or 9x5x3 inch loaf pan.
2
Ensure that your butter, eggs, and sour cream are at room temperature for the best results.
3
In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda. Set this mixture aside.
4
In a large mixing bowl, beat the softened butter using an electric mixer on medium-high speed for 30 seconds until creamy.
5
Gradually add the granulated sugar, continuing to beat for about 10 minutes until the mixture is very light and fluffy.
6
Incorporate the vanilla extract and then add the eggs, one at a time, beating for 1 minute after each addition. Remember to scrape the bowl often.
7
Alternate adding the flour mixture and the sour cream to the butter-egg mixture, beating on low to medium speed just until combined after each addition.
8
Gently fold in the blueberries using low speed for about 30 seconds, being careful not to overmix.
9
Pour the batter into the prepared loaf pan, smoothing the top as needed.
10
Bake in the preheated oven for 60-75 minutes. The cake is done when a toothpick inserted in the center comes out clean.
11
Once baked, let the cake cool in the pan for about 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
Nutrition Information
10.4g
Fat
36g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor of this pound cake?
The cake features a delightful combination of tangy blueberries and rich, creamy sour cream.
What is the calorie count per serving?
Each serving contains approximately 240 calories.
How many servings does this recipe provide?
This recipe makes 10 servings.
At what temperature should the oven be preheated?
Preheat your oven to 325°F (163°C).
What size loaf pan is required?
You can use an 8x4x2 inch or a 9x5x3 inch loaf pan.
Can I use frozen blueberries?
Yes, you can use fresh or frozen blueberries; if fresh, ensure they are rinsed and drained.
Why must the ingredients be at room temperature?
Room temperature butter, eggs, and sour cream ensure the best texture and proper emulsification.
How long should I beat the butter and sugar together?
Beat them for about 10 minutes until the mixture is very light and fluffy.
How many eggs are needed for this recipe?
The recipe requires 3 large eggs.
What type of flour is used?
The recipe calls for 1 1/2 cups of sifted all-purpose flour.
How do I know when the cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
What is the recommended baking time?
Baking typically takes between 60 to 75 minutes.
Should I use full-fat or low-fat sour cream?
The recipe specifies full-fat sour cream for the best results.
How long should the cake cool in the pan?
Let the cake cool in the pan for about 10 minutes before removing it.
How should I incorporate the blueberries?
Gently fold them in using low speed for about 30 seconds to avoid overmixing.
What is the fat content per serving?
Each serving contains 10.4g of fat.
How much sugar is in the cake?
The recipe uses 1 cup of granulated sugar.
What is the carbohydrate count per slice?
There are 36g of carbohydrates per serving.
How much protein does one serving provide?
One serving provides 3g of protein.
How do I prepare the loaf pan?
The pan should be greased and floured before pouring in the batter.
When should I add the eggs?
Add the eggs one at a time after incorporating the vanilla, beating for 1 minute after each addition.
How do I mix the dry and wet ingredients?
Alternate adding the flour mixture and the sour cream to the butter-egg mixture, beating on low to medium speed.
What kind of vanilla is recommended?
The recipe suggests 1/2 teaspoon of pure vanilla extract.
Is there baking soda in this recipe?
Yes, it uses 1/8 teaspoon of baking soda.
How much baking powder is used?
The recipe calls for 1/4 teaspoon of baking powder.
Can I serve this cake warm?
Yes, it can be served warm or at room temperature.
What category of food is this recipe?
It is categorized under Quick Breads.
How much butter is required?
You will need 1/2 cup of softened butter.
How much sour cream is used?
The recipe requires 1/2 cup of sour cream.
What should I do after removing the cake from the pan?
Transfer it to a wire rack to cool completely.