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Blueberry Sour Cream Pound Cake

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May 19th, 2014 · Print Print

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Even when I’m not posting a ton of new recipes on this site, I bake.  A lot. 

I bake when I’m hungry.  I bake when I’m bored.  I bake when people are coming over; I bake when it’s just me and Chad.  I bake when I’m stressed, and I bake when I’m relaxed.  Pretty much, if I’m not overwhelmingly busy… I bake. 

So a few days before going into labor, guess what I was doing?  I’d already followed some (extremely good) advice and prepared a bunch of make-ahead dinners for our first week with the baby (my slow-cooker BBQ chicken was a major staple), but I wanted to try something a little more fun. 

And I settled on this lemon pound cake.  It’s an easy, no fuss recipe that uses mostly ingredients you probably have on hand.  Fresh blueberries are great, but for a recipe like this, thawed frozen ones work just as well, and you could always use lemon juice instead of fresh lemons to make this a little easier.  But the thing I love most about pound cakes is that they’re basically foolproof — just combine all the ingredients, stir, and bake! 

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Blueberry Sour Cream Pound Cake

INGREDIENTS
1 1/2 cups plus 2 tbsp all-purpose flour
1 1/2 tsp salt
1 1/2 sticks unsalted butter, softened
1/4 cup sour cream
1 cup sugar
1 tsp vanilla extract
4 eggs
1 cup blueberries
1/2 cup heavy cream
2 tbsp sugar
1 tsp lemon zest

DIRECTIONS

Preheat oven to 325 degrees F.  Spray a 5″ by 9″ loaf pan with nonstick cooking spray.

Cream together the butter, sour cream, and sugar until pale and fluffy.  Add vanilla extract, salt and eggs, one at a time, mixing thoroughly each time.  Add 1 1/2 cups of flour in several steps, mixing until just incorporated.  Toss blueberries in remaining 2 tablespoons flour and fold them into the finished batter.

Bake until a toothpick or slim knife inserted into center of each cake comes out clean, about 70 minutes. 

For the whipped cream, combine the heavy cream, 2 tbsp sugar and lemon zest.  Beat with an electric mixer to desired consistency, and sprinkle with additional lemon zest to serve.

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Tags: Breakfast and Brunch · desserts · food



4 responses so far ↓

  • 1 chinyi // May 19, 2014 at 11:39 pm

    love to try this out it looks so good and yummy! question : if i can’t find butter in sticks in my country, could you please share with me how much does 1.5 sticks of butter weigh? thanks so much!

  • 2 Katy // May 20, 2014 at 9:17 am

    Of course!  It’s 3/4 cups total!  Each stick is half a cup.

  • 3 chinyi // May 20, 2014 at 10:06 pm

    thanks you much pretty mummy!! and i love your blog, keep’em coming. :)

  • 4 Aux Caprices de Flore // May 21, 2014 at 12:09 am

    Look yummy, thanks for sharing the recipe

    http://www.auxcapricesdeflore.blogspot.com

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