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Classic Blueberry Sour Cream Pound Cake Bars

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Delightful blueberry sour cream pound cake bars with a tender crumb and sweet, juicy blueberries.

Ingredients

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  • 2 sticks Unsalted Butter, room temperature
  • 2.5 cups All-purpose Flour
  • 0.5 teaspoon Baking Soda
  • 0.25 teaspoon Salt
  • 1 cup Full-fat Sour Cream
  • 1.5 cups Sugar
  • 3 large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 cup Blueberries, fresh or frozen
  • 1 tablespoon Flour (for tossing blueberries)

Instructions

  1. Preheat your oven to 325°F (160°C). Generously grease and flour a Bundt or tube pan.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy, about 5 minutes.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. With the mixer on low speed, add the flour mixture and sour cream to the wet ingredients in alternating batches, beginning and ending with the flour. Mix just until smooth.
  6. In a small bowl, toss the blueberries with 1 tablespoon flour to help prevent them from sinking.
  7. Gently fold the blueberries into the cake batter.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Notes

For better results, ensure butter and eggs are at room temperature. The batter can be made a day in advance and refrigerated.

Nutrition

Find it online: https://us.recipesfood.org/classic-blueberry-sour-cream-pound-cake/

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