Blueberry-Sour Cream Pound Cake with Lemon Cream
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Martha Stewart Living, July 2009
- Yield Makes 2 cakes
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Ingredients
For the Cake
- 1 pound (3 1/4 cups), plus 2 tablespoons all-purpose flour
- 1 tablespoon coarse salt
- 3 sticks softened unsalted butter, plus more for pans
- 1/2 cup sour cream
- 2 cups sugar
- 1 teaspoon pure vanilla extract
- 9 large, room-temperature eggs
- 2 cups blueberries
- 2 tablespoons sanding sugar
For the Topping
- 1 cup heavy cream
- 1 tablespoon confectioners' sugar
- 2 teaspoons lemon zest
Directions
- Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl.
- Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
- Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Toss blueberries in remaining 2 tablespoons flour; fold into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
- Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
- Make the lemon cream: Combine heavy cream, confectioners' sugar, and lemon zest in a bowl. Beat until soft peaks form.
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I made this poundcake last year for a 4th of July picnic and it was so good. I got many compliments on it. I had lost my recipe for it, but fortunately was able to find it on here. I'm not much of a fan of blueberries, but I loved this cake! I am adding it to my favorite recipes.
This was the favorite of everything that I made last year. I am begged to make it all the time. Its a perfect dessert! I made a bunch of mini loaf pans and filled them with it so it was a nice individual dessert that no one wanted to share!
I agree with below comment, it was more spongy then expected but still good.
I wanted a traditional pound cake with blueberries so unfortunately this did not meet my expectations - too much butter (even though not really buttery inside but instead quite buttery on the outside where butter seeped out), too many eggs (texture shows it) and too much salt (can taste the salt).