You will love it because it is a sweet and soft cake. Add the sour cream and your cake will get even softer. Serve as dessert or with a cup of tea or coffee.
Want to learn how to make a blueberry pound cake with sour cream? Join me in the kitchen?
Blueberry Pound Cake Recipe With Sour Cream
If you have visited Fast Food Bistro before you may have noticed I love a good cake.
Especially homemade cake. My mom used to bake every week from apple pie, to apple cake or a Bundt cake recipe with raisins.
Today I’m sharing a blueberry cake because blueberries are great to put in your cakes.
Just like strawberries or raspberries, these fruits are great to use in a cake.
As blueberries are delicate and do not last long, I put them in the freezer and use them in my baking recipes.
You do not need to thaw them first just add them and bake.
Blueberry Pound Cake Ingredients
It might sound difficult to make this cake but it isn’t. You can put this cake together very easily.
Have the following ingredients ready when you start:
- Margarine
- Real butter
- Sugar
- Homemade cake flour
- Eggs
- Sour cream
- Vanilla extract
- Baking powder
- Salt
- Blueberries
How To Make Blueberry Pound Sour Cream Cake
When you start this recipe start with the butter and eggs. These have to be at room temperature before you start.
Preheat the oven to 350℉. Take a cake form like a Bundt cake form and brush it with butter or spray with cooking spray.
When you make a Bundt cake pour a tablespoon of flour and swirl it through the form.
If you have a regular cake form you can cover the bottom and sides with baking paper.
Why Use A Scale?
Measure the ingredients preferably using a metrics scale. You can be more precise compared to using cups.
Make The Cake Batter
Take a bowl and add the sugar, vanilla extract, salt, and butter. Mix the ingredient together using a mixer or a fork.
Mix for at least 5 minutes to get a fluffy mixture. Now add the eggs one egg at a time.
Make certain that every egg is completely absorbed in the mixture before you add the next egg.
When you have a smooth batter-like mix add the sour cream and stir it through until the cream is fully absorbed in the batter.
Sift the flour in a bowl and then spoon it through the batter. Add the flour to the mixture in about 4 batches.
You can add the baking powder together with the last batch of flour. Again, stir until all the flour is absorbed by the batter.
Pour ⅓ of the cake batter in the Bundt pan. Then add ¼ cup of blueberries in de pan.
Add ⅓ of the cake batter to cover the blueberries. Add another ¼ cup blueberries and cover with the remaining batter.
Bake The Cake
Put the blueberry sour cream Bundt cake in the middle of the oven and bake for 60 minutes. Check with a bamboo skewer, when it comes out clean your cake is ready.
Take the cake out of the oven and let it cool for at least 10 minutes before removing the cake out of the pan.
How To Store The Blueberry Bundt Cake
There are a number of ways to store the cake. When you are going to serve the cake within a day or two you can leave it outside of the fridge.
Just wrap it in cling film or aluminum foil. You can also store it in an airtight container.
When to enjoy it longer you can store it in the fridge wrap it in foil or in an airtight container.
You can also store it in the freezer. Slice the cake and put the separate slices in aluminum foil so you can take out what you want to serve.
Do I Need To Use Cake Flour?
If you have cake flour, by all means, use it. It will definitely make your cake taste even better.
However, if you do not have cake flour you can either make it yourself or use all-purpose flour. You still will get a great tasting cake.
Can You Make The Cake With Only Margarine Or Butter?
The answer is yes you can bake a cake with only margarine or with only butter.
When you make a cake with only butter the cake usually doesn’t rise a much as when you make the cake with margarine.
Real butter gives the cake a rich flavor.
If you use only margarine your cake will rise more but will taste less rich. So that is why I combine both margarine and butter.
Can I Add Lemon To This Pound Cake Recipe?
Lemon or lime is a great ingredient to add to your cake. It gives the cake a nice freshness and balance with the sugar.
If you add lemon or lime add you can add about 1/4 cup of fresh lemon juice. You can also use the lemon zest for an even more fresh taste.
Other Sweet Baked Goods
If you have a sweet tooth, take a look at all these amazing baked goods:
Have fun with this blueberry sour cream coffee cake!
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Blueberry Pound Cake With Sour Cream
This is a delicious blueberry pound cake with sour cream. It is really to make, festive, and super delicious. Serve this cake for dessert or as a treat.
Ingredients
- 200-gram cake flour (7 oz)
- 200-gram sugar (7 oz)
- 100-gram margarine room temperature
- 70-gram real butter at room temperature
- 4 eggs at room temperature
- ½ cup sour cream
- ½ cup blueberries
- 1½ teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Let the butter and eggs get to room temperature before you start. Preheat the oven to 350℉/175℃ and brush the cake form with butter
- Measure the ingredients and put the sugar, vanilla extract, salt, and butter in a big bowl. Mix with a mixer or a fork for at least 5 minutes to get a fluffy mixture
- Add the eggs one egg at a time. Make sure the egg is completely absorbed before adding the next egg
- Then add the sour cream and stir through until fully absorbed in the batter
- Sift the flour and spoon it through the batter. Add the cake flour in about 4 batches to the batter. Add the baking powder to the last batch
- Stir until all the cake flour is absorbed by the batter
- Pour ⅓ of the cake batter into the bundt pan. Add ¼ cup of blueberries to de pan
- Then add ⅓ of the cake batter to cover the blueberries
- Add another ¼ cup of blueberries and cover with the remaining batter
- Put in the middle of the oven and bake for 60 minutes. Check with a bamboo skewer when it comes out clean the cake is ready
- Take it out of the oven and let it cool for at least 10 minutes before removing the cake from the pan
Notes
100-gram is ⅞ cup margarine room temperature
200-gram is 1 cup sugar
200-gram is 1⅔ cups cake flour
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 274Total Fat: 15gSaturated Fat: 6gTrans Fat: 2gUnsaturated Fat: 8gCholesterol: 80mgSodium: 170mgCarbohydrates: 31gFiber: 0gSugar: 18gProtein: 4g
Please note: Nutrition information is added for informational purposes only. It is possible it isn’t completely accurate.