Blueberry Sour Cream Pound Cake – a delicious recipe with butter, sugar, vanilla, eggs, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring butter eggs and sour cream to room temperature.
2
Combine flour, baking powder and baking soda; set aside.
3
In a bowl beat butter with electric mixer on medium to high speed for 30 seconds.
4
Gradually add sugar, beating about 10 minutes or until very light and fluffy.
5
Add vanilla. Add eggs, one at a time, beating 1 minute after each addition and scraping bowl often.
6
Add flour mixture and sour cream to egg mixture alternately, beating on low to medium speed after each addition just until combined.
7
Add blueberries, beating on low speed for 30 seconds.
8
Pour into a greased and floured 8x4x2 inch or 9x5x3 inch loaf pan.
9
Bake in 325u00b0F oven for 60-75 minutes or until a toothpick comes out clean.
10
Cool on rack for 10 minutes. Remove from pan.
739
kcal
Calories
37
g
Fat
90
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup butter, 1 cup sugar, 1/2 teaspoon vanilla, 3 eggs, and more.
Yes, Blueberry Sour Cream Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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