Skip to Content

Wild Blueberry Pound Cake

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.

A wild blueberry bundt cake sits on a blue plate with Hood Sour Cream and a unicorn measuring cup nearby.

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.

A slice of wild blueberry pound cake is on a plate with a fork. The rest of the cake and a unicorn measuring cup sit nearby.

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.

A slice of wild blueberry poundcake is on a small plate. The rest of the cake is on a big plate. Hood Sour Cream and a unicorn measuring cup sit nearby.

How to make Wild Blueberry Pound Cake

ingredients for wild blueberry pound cake sit on a granite countertop.

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.

Wild Blueberry Pound Cake, fresh from the oven, is cooked in a bundt pan.

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.

It’s essential.

When the pound cake is cool, loosen the edges with a butter knife. Then turn it out onto a plate.

a wild blueberry pound cake sits on a blue plate in this overhead shot.

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 for more great ideas.

Yield: 12 servings

Wild Blueberry Pound Cake

Wild Blueberry Pound Cake

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.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 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


  1. Preheat the oven to 350 degrees Fahrenheit. Grease a bundt cake pan with butter and dust with flour.
  2. 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.
  3. In a medium mixing bowl, sift together the flour, baking soda and salt.
  4. 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.
  5. 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.
  6. Stir together the cinnamon and sugar for the cinnamon sugar layer. Sprinkle all over the top of the batter.
  7. Slide the pan into the oven and bake for 60-65 minutes, until a cake tester inserted in the center comes out clean.
  8. Let the pound cake cool completely. Loosen the edges with a butter knife and then overturn onto a plate.
  9. Slice and serve.


Wednesday 5th of August 2020

We're going through so many blueberries a week, thank goodness for produce box deliveries!

Skip to Recipe