Blueberry-Sour Cream Pound Cake with Lemon Cream
Recipe information
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Cooking:
-
Recipe Icon - Master recipes
Servings per container:
2
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Source:

Ingredients for - Blueberry-Sour Cream Pound Cake with Lemon Cream

1. 1 lb. all-purpose flour -
2. 2 tbsp. all-purpose flour -
3. 1 tbsp. Coarse salt -
4. 3 stick softened unsalted butter -
5. 1/2 c. sour cream -
6. 2 c. sugar -
7. 1 tsp. pure vanilla extract -
8. 9 large room-temperature eggs -
9. 2 c. blueberries -
10. 2 tbsp. Sanding sugar -
11. 1 c. heavy cream -
12. 1 tbsp. confectioners' sugar -
13. 2 tsp. lemon zest -

How to cook deliciously - Blueberry-Sour Cream Pound Cake with Lemon Cream

1. Stage

Preheat oven to 325 degrees F. Butter two 5- by 9-inch loaf pans. Combine flour and salt in a bowl.

2. Stage

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. Stage

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. Stage

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. Stage

Make the lemon cream: Combine heavy cream, confectioners' sugar, and lemon zest in a bowl. Beat until soft peaks form. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.