Delicious Blueberry Pound Cake Recipe for Your Sweet Tooth
As a chef specializing in British cuisine, I am always on the lookout for new and exciting recipes to add to my repertoire. That’s why I am thrilled to share with you my latest creation: a delectable Blueberry Pound Cake.
This recipe is the perfect blend of sweet and tangy flavors, with bursts of juicy blueberries in every bite. Whether you’re looking for a dessert to impress your dinner guests or just something to treat yourself with, this Blueberry Pound Cake is sure to satisfy your cravings.
Not only is this recipe delicious, but it’s also quite simple to make. With just a few basic ingredients and some easy-to-follow instructions, you’ll have a scrumptious cake in no time. So without further ado, let’s dive into the world of Blueberry Pound Cake and get baking!
Why You’ll Love This Recipe
As a chef specializing in British cuisine, I can vouch for the fact that there’s something special about the combination of blueberries and pound cake. If you haven’t tried it, trust me, you’re missing out! And if you have tried it, then you know what I’m talking about.
This blueberry pound cake is one of the best cake recipes you’ll ever taste. It’s soft, moist, and packed with fresh blueberries that burst with every bite. But it’s not just the taste that makes this cake so great – it’s also incredibly versatile.
Want a lemon blueberry pound cake? Simply add some lemon zest or lemon juice to the batter. Want to make a blueberry bundt cake instead? Just use a bundt pan instead of a loaf pan. Want to get even more creative? Try adding some cream cheese or cranberry juice concentrate to the mix for an extra burst of flavor.
Whatever variation you choose, this recipe is guaranteed to satisfy your sweet tooth and impress your guests. It’s perfect for family gatherings, special occasions, or just as a treat for yourself.
And if you’re worried about how easy it is to make, don’t be. This cake recipe is beginner-friendly and requires only simple ingredients like flour, sugar, eggs, sour cream, and fresh blueberries. Even if you’re not an experienced baker, you’ll be able to follow these simple instructions and produce a beautiful and delicious dessert without any trouble.
So what are you waiting for? Give this blueberry pound cake a try and prepare to be blown away by its flavor and versatility. Trust me – this is one recipe that you won’t regret trying!
Ingredient List
Before starting with this recipe, ensure you have all the required ingredients. This will save you time and eliminate the need to rush to the grocery store halfway through the baking process. Here is a comprehensive list of everything you will need:
For the Cake
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar, divided
- 4 large eggs, divided
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour, divided
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 cups fresh blueberries, washed and dried
For the Glaze
- 1/4 cup cranberry juice concentrate
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter
- 2 tablespoons lemon juice
- 1 cup powdered sugar
The Recipe How-To
Now that we got the ingredients at our disposal, let’s start crafting our Blueberry Pound Cake. Don’t worry if baking is new to you because I will give you a step-by-step guide on how to create this delicacy.
Step 1: Preparing the Oven
- Preheat your oven to 350°F.
- Grease and flour your bundt pan well to prevent your cake from sticking.
Step 2: Preparing the Batter
In a bowl, combine 2 and 1/2 cups of purpose flour, 1 teaspoon baking powder, and a pinch of salt. Whisk them together and set aside.
In another bowl, cream 2 sticks of unsalted butter (room temperature) and 1 and 1/2 cups granulated sugar until light and fluffy. Add in 4 large eggs (room temperature), one at a time while beating continuously until fully combined. Add in 1 tablespoon lemon zest and beat for another minute.
Add half of the flour mixture to the batter, mixing gently. Once incorporated, add in 1/2 cup sour cream, followed by the remaining flour mixture, and then add in 1/3 cup of cranberry juice concentrate, mixing gently after each addition.
Once everything is fully combined, fold in 2 cups of fresh blueberries coated with 1 tablespoon cornstarch.
Step 3: Baking the Cake
Pour the batter into the greased pan, smooth out the top with a spatula, then bake for about 60-70 minutes or until a toothpick inserted into the center comes out clean. Leave it to cool in the pan for about 10-15 minutes before placing it on a wire rack to cool completely.
Step 4: Adding Lemon Glaze & Fresh Blueberries
To make the Lemon Glaze, stir together 1 cup powdered sugar, 2 teaspoons lemon juice and a little bit of lemon zest, mixing until all lumps are gone. Once the cake is cooled, drizzle the Lemon Glaze over the top and add fresh blueberries for decoration.
Now that we’ve completed all four steps, our Blueberry Pound Cake is ready to be savored.
Substitutions and Variations
If you’re feeling adventurous, there are a few substitutions and variations you can experiment with to make this Blueberry Pound Cake recipe your own. Here are a few ideas:
– Lemon Blueberry: For a citrusy twist, add 1 tablespoon of lemon zest to the batter and replace the cranberry juice concentrate with freshly squeezed lemon juice (use the same amount). You can also substitute half of the sour cream with lemon flavored Greek yogurt for an extra tangy flavor.
– Raspberries or Blackberries: Switch out blueberries with fresh raspberries or blackberries for a different type of berry-infused pound cake. Just make sure to toss them in cornstarch before adding them to the batter so that they don’t sink or mush together during baking.
– Cream Cheese Swirl: To add some creamy richness, make a cream cheese swirl by combining 6 oz softened cream cheese, 1/4 cup granulated sugar, 1 egg, and 1 tsp vanilla extract in a separate bowl. Spoon dollops of the mixture on top of the cake batter in the pan and swirl it in a bit with a knife before baking.
– Glaze: If you prefer your pound cake more on the sweet side, drizzle some lemon glaze over it after baking. Mix together 1 cup powdered sugar, 2 tbsp freshly squeezed lemon juice, and 1 tsp lemon zest until smooth and pourable.
– Frozen Blueberries: Yes, you can use frozen instead of fresh blueberries! Just don’t thaw them beforehand or they will bleed into the batter. Add them straight from the freezer and increase baking time by about 5 minutes.
Making any one or multiple combinations of these substitutions and variations can transform this classic Blueberry Pound Cake recipe into something new! So feel free to experiment and find your own favorite version.
Serving and Pairing
A slice of blueberry pound cake is a perfect dessert for any occasion. The sweetness of the fresh blueberries and sugar combined with the tanginess of the cranberry juice concentrate and lemon zest make for an irresistible treat. It’s best served warm, right out of the oven, but it’s still delicious once cooled.
To take it up a notch, try serving this blueberry pound cake with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy additions balance the sweetness of the cake and add extra depth to each bite.
For a more elegant presentation, dust the top of your Blueberry Pound Cake with powdered sugar or create your own homemade glaze using powdered sugar and lemon juice. The fresh and zesty glaze complements the sweet and tangy flavors in the cake perfectly.
This Blueberry Pound Cake is a classic dessert that goes well with tea or coffee in the afternoon or after dinner as dessert. You can even pair it with a glass of wine, try pairing it with prosecco, white zinfandel or even rose wine. Together, they make for a delightful combination that can be enjoyed on any occasion.
I hope you will give my Blueberry Pound Cake recipe a try and enjoy it as much as I do!
Make-Ahead, Storing and Reheating
Ah, the art of leftovers! With this scrumptious blueberry pound cake, you won’t be able to resist heaping portions for later. Thankfully, this cake is not only delicious the day it is made, but it will also last quite well when stored correctly.
To make ahead:
You can prepare the batter a day ahead of time and refrigerate it. The next day, simply bake it as directed in your 9 x 5-inch loaf pan or Bundt pan. For even more convenience, you can bake the cake ahead of time and keep it covered at room temperature for up to two days.
To store:
Store leftover blueberry pound cake in an airtight container at room temperature for up to three days. Alternatively, wrap the cake tightly in plastic wrap or foil and store it in the refrigerator for up to five days. Any longer than that, and you may want to consider freezing it.
To reheat:
There are plenty of ways to enjoy this cake reheated: briefly warmed in the oven or microwave or just eaten cold from the fridge! To reheat in the oven, preheat your oven to 350°F (175°C) and cover the cake with foil. Bake for about 10-15 minutes until hot and serve with a scoop of vanilla ice cream! If using a microwave, place a slice of cake on a microwavable plate, and heat for 10-15 seconds then check to see if it’s hot enough.
With these handy tips on how to make-ahead, store and reheat this magnificent blueberry pound cake – you will be able to delight in its lusciousness anytime, anywhere!
Tips for Perfect Results
The secret behind a perfect Blueberry Pound Cake is in the details, as even the smallest differences can affect the final result. Here are some tips to make sure your cake comes out perfectly every time!
1. Use fresh, high-quality blueberries: Avoid using canned or frozen blueberries for this recipe if possible. Fresh blueberries give the cake a better flavor and texture.
2. Don’t overmix the batter: Over-mixing can cause the cake to become tough and dense. Mix just enough to combine all the ingredients, and stop mixing as soon as you see no more flour clumps.
3. Grease and Flour your baking pan: This will ensure that your cake does not stick to the pan when baking it. This is especially important when you’re making pound cakes as they tend to stick more than other desserts.
4. Use room temperature ingredients: Out of all ingredients, butter especially needs to be at room temperature before you start making the batter. Otherwise, it won’t cream well with sugar or mix well with other wet ingredients.
5. Don’t skimp on sour cream: Sour cream not only makes the pound cake moist, but also brings a tangy flavor that complements the sweetness of the blueberries. So don’t hesitate to add that extra scoop!
6. Let your cake cool completely before slicing it: Never slice your pound cake while it’s still hot as it’ll affect how even your slices turn out or even cause them to crumble apart.
7. Add lemon zest for extra flavor: If you want to add a bright citrusy note of lemon classic in this Blueberry Pound Cake recipe, lemon zest is your best bet! Try adding one tablespoon of grated lemon zest into the batter for a luscious aroma and taste.
With these tips, you’ll be able to create an amazing Blueberry Pound Cake that’s soft, moist, and full of flavor!
Bottom Line
It’s time to get baking and indulge in the goodness of a homemade Blueberry Pound Cake. Not only is it an easy recipe to follow with affordable ingredients, but it also tastes heavenly. The moist crumb and the burst of lemony flavor blended with fresh and frozen blueberries make for an unforgettable taste experience. Plus, this cake is perfect for entertaining any crowd or simply snacking on throughout the week.
So why not treat yourself to some homemade goodness today? Try out this Blueberry Pound Cake recipe, and I am sure you will not regret it. Get creative with your serving suggestions and let the flavors speak for themselves. Your friends, family, or even your own taste buds will thank you for indulging in such a decadent cake!
Remember to share this recipe with others if you liked it, as baking brings joy and happiness to all those involved!
Blueberry Pound Cake.....mmmmm! Recipe
Ingredients
- 1 cup butter
- 3 cups sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon lemon extract
- 6 eggs
- 3 cups flour
- 1/4 teaspoon baking soda
- 1 cup sour cream
- 3 cups blueberries
blueberry sauce
- 1 cup sugar
- 1/4 cup cornstarch
- 1/2 cup cranberry juice concentrate
- 6 cups blueberries
Instructions
- In a large mixing bowl, cream butter and sugar. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries.(you can use frozen but do not thaw).
- Spoon into 2 greased and waxed paper-lined 9X5x3 inch loaf pans. Bake at 350 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 confectioners sugar.
- In a saucepan, combine the sugar, cornstarch and *cranberry juice concentrate until smooth.(I just used regular cranberry juice) Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with the pound cake.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.