Blueberry Sour Cream Pound Cake is absolutely moist and delicious. Try this very traditional Maine Blueberry recipe and get great results. Here in Maine we know our blueberries!!!
Author:The Wilderness Wife
Prep Time:20 mins
Cook Time:80 mins
Total Time:1 hour 40 mins
Yield:8 servings 1x
Category:dessert
Cuisine:American- Maine
Ingredients
UnitsScale
•1 stick butter – room temperature
•1 cup sugar
1 teaspoon vanilla
3 eggs – room temperature
1 1/2cups flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2cup sour cream – room temperature
1 1/2cups fresh blueberries
Instructions
Combine flour (except 1 tablespoon), salt, baking powder, baking soda in a separate bowl.
Beat the butter in the bowl of an electric mixer on medium speed for 1 minute. Gradually add the sugar ¼ cup at a time, and then beat at high speed for about 8-10 minutes until very light and fluffy.
Add vanilla.
Add one egg at a time, beating for about 1 minute between each egg. Be sure to scrape the sides of the bowl between the addition of each each egg.
Add the sour cream and the flour mixture alternately ¼ at a time while beating on low speed. Again, be sure to scrape down the sides of the bowl through each addition.
Dust the blueberries with the 1 tablespoon of flour (this helps suspend them in the batter so that they don’t sink to the bottom of the pan during baking).
Fold the floured blueberries into the batter very gently, distributing them evenly.
Pour mixture into a greased and floured loaf pan. Bake for 70 – 80 minutes in a 325 degree oven.
Test for doneness with a toothpick making sure it comes out clean. Cool on rack for 20 minutes then remove from pan and allow to cool more.
