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Blueberry-Sour Cream Pound Cake with Lemon Cream

We've dressed up our Classic Pound Cake recipe with blueberries, sour cream, and a lemon-cream topping.

  • 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

  1. Step 1

    Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    Make the lemon cream: Combine heavy cream, confectioners' sugar, and lemon zest in a bowl. Beat until soft peaks form.

Source
Martha Stewart Living, July 2009

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Reviews (10)

  • 21 Jul, 2014

    I questioned the addition of a tablespoon of coarse salt...but I added it to this recipe. Yikes, way too salty. The texture of this pound cake is more than dense, almost to a fault. I've been baking for a long time and this recipe didn't turn out correctly. Anyone have any hints as to my failure.

    I would not make this again unless there was some modification of the recipe. I'd look for another, this one was disappointing.

  • 5 Mar, 2014

    3 sticks / 1 cup 1/2.

  • 19 Oct, 2013

    This is so delicious and easy to make. Next time I may use a medley of berries. This recipe is true to a Martha Stewart recipe.Need I say more.

  • 21 Sep, 2013

    What's the measurement of a stick of butter?

  • 11 Jun, 2013

    Can you bake it in a large Bundy pan instead of loaf pans?

  • 2 Jul, 2012

    I love this pound cake..first time made in large loaf pans, second time I experimented with small/mini loaf pans, so I could give as gifts. These are delicious! I always add additional blueberries..Thanks Martha!

  • 28 Jun, 2011

    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.

  • 26 Nov, 2010

    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!

  • 12 Aug, 2010

    I agree with below comment, it was more spongy then expected but still good.

  • 14 Jun, 2010

    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).