Blueberry Pound Cake

Blueberry-Poundcake-slices-on-cutting-board

Recipe adapted from Blueberry Pound Cake by Nancy Zimmerman

2004 Taste of Home Annual Recipes

2003 Reiman Media Group , Inc. Greendale, WI

A couple of years ago we girls got together to sew (and eat) and my friend Carol served this delicious pound cake for dessert.  Carol said she likes this recipe because,” it tastes more like store-bought.”.  I agree, and as soon as you taste it, you will know exactly what she means.  It not only tastes yummy, but the texture is very fine, and the cake is moist.  It also has the classic flavor pairing of blueberry and lemon.

Using fresh blueberries that have been rinsed, drained, and dried is best.  However, I was so anxious to make this cake that I used frozen blueberries, and they were the size of grapes.  You will notice a faint lavender swirl in my batter and that is because of the wet berries, but the cake still tastes delicious (Carol’s cakes came out perfect, with no purple trails).  Also, I did have to add 12 minutes to the baking time, I’m guessing that is because of the frozen blueberries in the batter.  Enjoy!

Ingredients

1 cup butter, softened

3 cups sugar

1 1/2 teaspoons vanilla extract

1/2 teaspoon lemon extract

6 eggs

3 cups all-purpose flour

1/4 teaspoon baking soda

1 cup sour cream ( I was a little shy of 8 oz., so I scooped off the top of the blueberry Greek yogurt container until I had enough.  In the picture you will see that my sour cream is lilac colored)

3 cups fresh or frozen blueberries*

confectioner’s sugar

* If using frozen blueberries, do not thaw before adding to the batter.

 

Directions

Blueberry-Poundcake-eggs-in-a-bowl

1. In a large mixing bowl, cream butter and sugar.  Beat in extracts.  Add eggs, one at a time, beating well after each addition.

Blueberry-Poundcake-purple-sour-cream

2. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in the blueberries.

Blueberry-Poundcake-blueberries-in-batter

3. Spoon batter into 2 greased and wax-paper lined 9x5x3 inch loaf pans (Carol used parchment paper and the cakes came out just fine).

4. Bake at 350 degrees for 60-65 minutes, or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks.  Sprinkle with confectioner’s sugar. Both Carol and I had to bake our cakes an additional 10-15 minutes.

 

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