Blueberry Sour Cream Pound Cake Recipe
Blueberry Sour Cream Pound Cake Recipe photo by Taste of Home
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Blueberry Sour Cream Pound Cake Recipe

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I used to sell several lines of kitchenware through home parties. This recipe came from the hostess at one of those parties. It's been a favorite ever since!
Recommended: 25 Best Summer Cakes
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES:16-20 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES: 16-20 servings


  • 6 eggs, separated
  • 1 cup butter, softened
  • 3 cups sugar
  • 1 teaspoon almonds extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter flavoring
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • 1-1/2 cups fresh or frozen blueberries

Nutritional Facts

1 slice: 320 calories, 13g fat (8g saturated fat), 96mg cholesterol, 134mg sodium, 46g carbohydrate (31g sugars, 1g fiber), 4g protein.


  1. Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries.
  2. Spoon into a greased and floured 10-in. tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 16-20 servings.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Sour Cream Pound Cake in Bountiful Harvest Cookbook 1994, p82

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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manga User ID: 4211076 227386
Reviewed Jun. 3, 2015

"This pound cake was excellent. Will definitely make again."

STBay User ID: 7552914 202047
Reviewed Aug. 12, 2014

"This cake turned out great for me. It's now in my recipe book"

Sunshinebakerpa User ID: 7360500 40421
Reviewed Aug. 5, 2013

"I have made this cake twice and its been a hit both times. I didn't use the butter flavor. I cut the sugar back to 2 3/4 cups. Its very moist and everyone goes back for more."

sandym123ben User ID: 7318935 45677
Reviewed Jun. 28, 2013 Edited Mar. 29, 2017

"Delicious, the first time I made it the batter was not completely done. The second time I decreased the oven temp to 325 and baked for 1 and 1/2 hour. It has beome a family favorite. Sandy"

ytpdiva User ID: 7278078 40419
Reviewed May. 25, 2013

"This recipe is the best I've ever had. I took it to a friends house, she had made a blueberry poundcake also. We both cook so we compared and this one won! She called her husband and told him about it. Today I'm making it for dessert at church!"

spgcollins User ID: 4573734 46948
Reviewed Sep. 5, 2011

"Made this cake for my Sunday School class and everyone kept going back for more."

lcmjmaine User ID: 6183270 39577
Reviewed Sep. 2, 2011

"Excellant! This is definately going to be a family favorite and a yummy treat to share with friends."

Montgomery77 User ID: 5639798 44463
Reviewed Mar. 2, 2011

"Beautiful presentation on a pedestal cake plate. Large cake, perfect to feed a crowd or big family. Loved the moist texture. Flavors and texture improved after Day 1. I cut back sugar to 2.5 cups and increased blueberries to 2 cups and it still turned out great. Next I would like to experiment with different flavors - vanilla only, or lemon instead of almond. Considered topping it with a glaze, but it wasn't necessary. Any way you set this cake up, it's wonderful!"

dfore User ID: 1168368 43140
Reviewed Aug. 6, 2009

"butter flavoring is also found in the section with vanilla extract, etc."

Nanny Jane User ID: 1735310 46947
Reviewed Jul. 3, 2009

"I believe butter flavoring can be purchased at cake supply stores. My sister has used it."

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