This post was sponsored by Hood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Tender and buttery, this Wild Blueberry Pound Cake is easy to make and a delight to serve. And with a cinnamon sugar layer on the bottom, it’s bursting with flavor.
Never have I never seen my son, Will, love a baked good as much as he loves this pound cake. It’s irresistible to him — a siren calling his teenage self to the kitchen for a slice.
It’s not that I can blame him. I mean, this is one very good cake.
This tender pound cake is buttery and sweet, a delight to eat. Dotted with wild blueberries and with a cinnamon sugar layer on the bottom, it’s truly a special treat. Wild blueberries, which grow with abandon in Maine, give this wonderful blueberry flavor.
What makes it really amazing though is Hood Sour Cream, which adds an airiness to the dense cake.
How to make Wild Blueberry Pound Cake
As with any recipe, start by gathering your ingredients. But there’s a catch: you want those blueberries to stay frozen, so either wait to measure them until you’re ready to use them or measure them and stick them back into the freezer until you’re ready for them.
Either way, once you have the ingredients, you’re ready to preheat your oven and grease and flour your bundt pan.
Making the batter is done in stages. Cream together the butter and sugar. Then add the sour cream. Then add the flour mixture and eggs in alternating portions. Finally, fold in the blueberries and vanilla extract.
It’s key that you follow these steps in order and as directed to achieve optimal flavor and texture when it bakes.
Once the batter is made, spread it into the prepared bundt pan. You’ll want to gently even it out. Then sprinkle it with the cinnamon sugar mixture. This adds great flavor to the exterior of the pound cake.
Once it’s out of the oven, the pound cake needs to cool completely. Give it time — at least an hour. Don’t try to remove the cake from the pan before it’s totally, absolutely cool. Trust me on this.
When the pound cake is cool, loosen the edges with a butter knife. Then turn it out onto a plate.
Now you’re ready to slice the cake and serve. Be prepared for a delight.
What makes this so special?
As I mentioned, the addition of Hood Sour Cream makes this recipe excellent. It’s the key ingredient.
Are you familiar with Hood Sour Cream? This is the sour cream that was always in our fridge when I was a kid, and it’s still the sour cream I buy.
Hood Sour Cream is made with high-quality ingredients like real Hood Milk and Cream from farms that have pledged not to use artificial growth hormones (rBST) on their cows. That’s a fact I love.
Plus, it’s available both in tub containers and a squeeze bottle for easy serving.
Wild Blueberry Pound Cake, ready to enjoy.
How do you use Hood Sour Cream to elevate recipes? Check out hood.com/recipes for more great ideas.
- 1 cup unsalted butter, softened to room temperature
- 1 1/2 cup sugar
- 1/2 cup Hood Sour Cream
- 1 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup frozen blueberries
- 1 teaspoon vanilla extract
Cinnamon Sugar Layer
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- Preheat the oven to 350 degrees Fahrenheit. Grease a bundt cake pan with butter and dust with flour.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until well-combined. Add the sour cream and beat well to combine.
- In a medium mixing bowl, sift together the flour, baking soda and salt.
- With the mixer running on low, add 1/3 of the flour mixture and mix until combined. Add one egg and mix until combined. Repeat these steps until all the flour and eggs have been added.
- Remove the bowl from the mixer. Fold in the frozen blueberries and vanilla extract. Spread the batter into the prepared bundt cake pan, smoothing it to evenly distribute.
- Stir together the cinnamon and sugar for the cinnamon sugar layer. Sprinkle all over the top of the batter.
- Slide the pan into the oven and bake for 60-65 minutes, until a cake tester inserted in the center comes out clean.
- Let the pound cake cool completely. Loosen the edges with a butter knife and then overturn onto a plate.
- Slice and serve.