Sour Cream Blueberry Pound Cake
A moist and flavorful blueberry pound cake featuring tangy sour cream and fresh blueberries, perfect for dessert or teatime gatherings with a tender crumb and vibrant fruit flavor.
Ingredients
Instructions
- Combine margarine and sugar until fluffy.
- Beat in eggs, three at a time.
- Add half of the sour cream and half of the flour; blend well.
- Add remaining flour, sour cream, soda, and lemon extract; beat until well mixed.
- Fold in blueberries gently.
- Grease and flour a Bundt pan.
- Bake at 300°F for 1 hour and 15 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half the margarine with unsalted butter. If you want a lower sugar option, you can use a sugar substitute like erythritol. Make sure to gently fold in the blueberries to prevent them from breaking apart. You can also add a sprinkle of lemon zest for extra brightness.
Serving Suggestions
Serve the Sour Cream Blueberry Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of tea or coffee. For a brunch option, serve it alongside fresh fruit or yogurt. You could even offer a slice with a drizzle of lemon glaze for added sweetness.
Storage & Reheating
To store leftovers, wrap the cooled pound cake tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Blueberry Pound Cake contains roughly 518 calories, with 5g protein, 49g carbohydrates, and 35g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this recipe. Just be sure to do not thaw them before folding them into the batter, as this will help prevent them from bleeding into the cake. This is a great way to enjoy blueberry flavor year-round.
What can I substitute for sour cream?
If you don't have sour cream on hand, you can substitute it with plain Greek yogurt or buttermilk. Both alternatives will provide a similar creaminess and tang to the pound cake, ensuring it remains moist and flavorful.
How do I know when the cake is done baking?
To check if the pound cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If there is wet batter on the toothpick, bake for an additional 5-10 minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).