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

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!
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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Reviewed Jun. 3, 2015

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

Reviewed Aug. 12, 2014

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

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."

Reviewed Jun. 28, 2013

"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. I has beome a family favorite. Sandy"

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!"

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