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!
Blueberry Sour Cream Pound Cake
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
1 cup blueberries
1/2 cup heavy cream
2 tbsp sugar
1 tsp lemon zest
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.