Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Blueberry-Sour Cream Pound Cake with Lemon Cream 3.1 (272) 8 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 14, 2020 Print Share Share Tweet Pin Email Yield: 2 cakes We've dressed up our Classic Pound Cake recipe with blueberries, sour cream, and a lemon-cream topping. Ingredients For the Cake 1 pound (3 ¼ cups) plus 2 tablespoons all-purpose flour 1 tablespoon coarse salt 3 sticks softened unsalted butter, plus more for pans ½ 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. Print