Deliciously Moist Blueberry Pound Cake Recipe
Are you a fan of blueberries? If the answer is “yes,” then you’re in for a treat because today’s recipe will make your heart sing with joy.
Introducing my Blueberry Pound Cake with Blueberry Sauce Recipe – a delightful dessert that combines the goodness of fresh or frozen blueberries with the sweetness of cake. I guarantee you’ll love it.
I chose to specialize in British cuisine, and one reason is because of its delicious desserts. In Britain, it’s customary to serve cakes and pastries during teatime or after meals. And honestly, there’s nothing quite like a well-crafted cake for any occasion.
My Blueberry Pound Cake with Blueberry Sauce Recipe pays homage to this tradition while adding a twist to your typical pound cake by incorporating fresh or frozen blueberries into the mix. The result is a soft, moist, and flavourful cake that compliments the sweet tangy blueberry sauce so beautifully.
Whether you’re serving it at a high tea or as an after-dinner treat, this recipe is sure to impress your guests. Not only is this recipe straightforward to follow, but it’ll also earn you major points for sophistication.
So if you’re ready to add something new to your dessert menu, roll up your sleeves, and let’s get baking!
Why You’ll Love This Recipe
Are you looking for a dessert that is both delicious and satisfying? Look no further than this Blueberry Pound Cake with Blueberry Sauce recipe. Trust me, once you taste this heavenly treat, it will become your go-to dessert for every occasion.
The combination of fresh blueberries and cranberry juice concentrate in the recipe adds a unique flavor to the pound cake that is sure to impress. The moist and tender cake is made with sour cream, baking soda, flour, eggs, vanilla extract, sugar, and butter. The blueberry sauce is made with cornstarch, sugar, lemon juice, and water making it the perfect complement to the cake.
One of the best things about this recipe is its versatility. You can easily make substitutions or variations based on your preferences or what’s available in your pantry. Fresh or frozen blueberries can be used in the cake or sauce. If you don’t have cranberry juice concentrate on hand, you can use orange juice instead.
This recipe can also be made ahead of time making it perfect for busy schedules or entertaining guests. Simply store the pound cake and sauce separately in airtight containers until ready to serve.
And for those who love cheesecake recipes, try adding a cream cheese layer between slices of pound cake topped with the homemade blueberry sauce – this will take the dish to a whole new level.
In conclusion, if you’re looking for a dessert that is both easy to make and incredibly tasty, then this Blueberry Pound Cake with Blueberry Sauce recipe is definitely worth a try. Try making it once and see how quickly it becomes your new favorite dessert!
Ingredient List
Before we start cooking, let’s take a look at the ingredients you will need to make this scrumptious Blueberry Pound Cake with Blueberry Sauce recipe. Ensure that you have all the ingredients listed below so you don’t have to stop in the middle of baking.
For the Pound Cake:
- 3 cups of flour
- 1 teaspoon of baking soda
- ½ cup of sour cream
- 1 cup (2 sticks) of unsalted butter, softened
- 2 cups of granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon of vanilla extract
- 2 cups of fresh or frozen blueberries
For the Blueberry Sauce:
- 2 cups of fresh or frozen blueberries
- 1/4 cup of water
- 1/4 cup of cranberry juice concentrate
- 1/4 cup of granulated sugar
- Juice and zest of one lemon
- 2 teaspoons of cornstarch
For topping:
- Fresh blueberries and a dollop of whipped cream (optional)
*Note: when measuring flour, spoon into cup and level off for an accurate measure.
The Recipe How-To
Once you’ve gathered all the ingredients, let’s move on to the main event: baking the blueberry pound cake with blueberry sauce. Follow these step-by-step instructions to achieve a delectable dessert that’s perfect for any occasion.
Step 1: Prepare the Ingredients
Before starting the recipe, make sure all your ingredients are at room temperature to ensure even mixing of the batter. Preheat your oven to 350°F (180°C) and butter a 10-cup Bundt pan.
Step 2: Mix Dry and Wet Ingredients Separately
In a bowl, mix 2 cups of flour, 1/2 tsp. of baking soda, and a pinch of salt and whisk them together. In a separate bowl, cream 1 cup unsalted butter and 1 1/3 cups granulated sugar until light and fluffy. Next, add in 4 eggs, one at a time, making sure each egg is completely incorporated before adding the next. Add in 1 tsp. vanilla extract along with 1 cup of sour cream, stirring until they are combined thoroughly.
Step 3: Combine Wet and Dry Ingredients
Gradually mix in the dry ingredients mixture to your wet mixture while continually mixing until just combined. Fold in 2 cups fresh or frozen blueberries.
Step 4: Bake the Pound Cake
Pour batter into prepared bundt pan evenly then bake for about 55-65 minutes or until baked through. To check if it is done, insert a toothpick into the center of the cake – if it comes out clean, your cake is ready to be removed from the oven.
Step 5: Make the Blueberry Sauce
Start by combining 2 cups of fresh or frozen blueberries, 1/4 cup water, and 1/4 cup cranberry juice concentrate in a saucepan over medium heat. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water until fully combined, then stir it into your blueberry mixture. Cook your sauce for another three minutes or until it thickens. Leave the sauce to cool down before serving.
Step 6: Serve and Enjoy
Once everything is ready, slice the cake and top it with a generous helping of blueberry sauce. Add some fresh blueberries or whipped cream on top to make it an extra special dessert. Enjoy!
Substitutions and Variations
One of the wonderful things about baking is that there is always room for creativity, and this Blueberry Pound Cake recipe is no different. Fortunately, there are a variety of substitutions and variations that can be made to make this recipe uniquely yours.
Firstly, if you don’t have fresh blueberries on hand, frozen ones will work just fine. However, remember to defrost them first before adding them to the recipe. And if you want to add a little twist to the classic blueberry flavor, you can try it with strawberries or other berries in place of blueberries.
Furthermore, for those who are looking for a healthier option, Greek yogurt can be substituted for sour cream without compromising the texture of the cake. Additionally, you can use whole wheat flour instead of all-purpose flour for a more nutritious alternative.
If you want to take it up a notch, consider making a Boozy Blueberry Sauce by adding a tablespoon of orange juice or cranberry juice concentrate. Another delicious variation is to swap out the lemon zest for orange zest in both the cake and sauce recipes.
For those who love cheese, cream cheese or ricotta cheese pound cakes are excellent substitutes for butter in making the cake. You may also experiment with making blueberry compote using cream cheese and mixing it with fresh blueberries and sugar as an additional topping.
Finally, if you’re looking for an adult-only dessert, add a little bit of your favorite liquor like vodka or brandy to create a boozy blueberry sauce that’s perfect for drizzling over slices of Blueberry Pound Cake.
In conclusion, don’t be afraid to play around with ingredients and flavors! Baking should be an interactive experience where you can explore new flavors while honoring tradition. So go ahead and get creative with substitutions and variations while maintaining the essence of this classic Blueberry Pound Cake recipe.
Serving and Pairing
Once your Blueberry Pound Cake with Blueberry Sauce has cooled, it’s time to serve and enjoy! I recommend slicing the cake into generous portions before spooning over the delicious blueberry sauce. The sauce adds a lovely tanginess that complements the sweetness of the cake in just the right manner.
This versatile cake can be served on its own or accompanied by a variety of different toppings. Fresh whipped cream, toasted almond flakes, or even a sprinkle of powdered sugar could all take this dessert to the next level.
If pairing with drinks, we suggest serving it alongside some fruity cocktails like a classic sangria or mojito, which would complement the flavors of the blueberries quite well. For those who prefer non-alcoholic options, an infused fruit water or iced tea could equally match nicely.
This cake is perfect for any occasion; whether it’s a holiday celebration or just a regular get-together at home. It goes well as an afternoon snack with hot beverages like coffee or tea, but also works as a dessert spread during gatherings with family and friends.
In conclusion, don’t be afraid to experiment with different serving and pairing alterations as this recipe is quite versatile and has many options to explore. Nonetheless, do remember that the classic pair of blueberry pound cake with blueberry sauce never fails to impress guests!
Make-Ahead, Storing and Reheating
As a busy cook, it’s important to know how to make-ahead and store your delicious Blueberry Pound Cake with Blueberry Sauce so that it can be easily reheated for later use.
To make-ahead, simply bake the cake according to the recipe instructions in advance, let it cool completely, then cover tightly with plastic wrap and store in the refrigerator for up to 3 days. When ready to serve, bring the cake to room temperature before slicing and serving with a generous drizzle of homemade Blueberry Sauce.
For longer storage, consider freezing your pound cake. After baking and cooling, wrap the entire cake (or individual slices) tightly in plastic wrap or foil, then place in a freezer-safe container or bag. The cake will keep in the freezer for up to 3 months. When you’re ready to serve, simply defrost at room temperature for a few hours or overnight, then reheat in the oven or microwave.
To reheat your pound cake, preheat your oven to 350°F (175°C) and arrange the sliced pound cake on a baking sheet. Reheat for about 10-15 minutes, until heated through. Alternatively, you can reheat individual slices in the microwave on medium power for about 20-30 seconds.
Keep in mind that as with any baked goods, reheating may cause some loss of moisture and freshness. To combat this, serve your Blueberry Pound Cake with a dollop of fresh whipped cream or a scoop of vanilla ice cream to add extra moisture and flavor.
By following these simple make-ahead and storing tips, you can enjoy your delicious Blueberry Pound Cake with Blueberry Sauce anytime you want without sacrificing its delicious taste and texture.
Tips for Perfect Results
The key to a perfect blueberry pound cake is in the ingredients, measurements, and technique. Here are some tips to ensure you get the best results possible.
1. Room temperature ingredients: Make sure all your ingredients, including eggs, butter, and sour cream, are at room temperature before starting. This allows for better mixing and blending of ingredients, which is crucial for making a soft and moist cake.
2. Use fresh or frozen blueberries: When it comes to the blueberries, you can either use fresh or frozen. If using frozen, do not defrost them before mixing them into the batter.
3. Don’t overmix: Overmixing the batter can cause it to be tough and dense. Mix the ingredients until they are just combined.
4. Properly measure ingredients: When measuring ingredients such as flour and sugar, be sure to use a measuring cup that has been leveled off with a knife to ensure accurate amounts.
5. Use a bundt pan: Using a bundt pan ensures even cooking and gives the cake an attractive appearance when turned out onto a plate.
6. Cool completely before slicing: Allow the cake to cool completely in the pan before turning it out onto a plate and slicing it. This helps keep the cake from falling apart.
7. Serve with blueberry sauce: The blueberry sauce adds an extra layer of flavor to the pound cake, so be sure not to skip this step.
By following these tips, you’ll be able to make an irresistible blueberry pound cake that’s perfect for any occasion.
Bottom Line
In conclusion, this Blueberry Pound Cake with Blueberry Sauce recipe is a must-try for all dessert lovers out there. It’s an easy and decadent treat that is perfect for any occasion. Not only does it look gorgeous on any table, but it also tastes amazing.
With the combination of fresh or frozen blueberries, the creamy texture of sour cream and cream cheese, and the perfect sweetness from granulated sugar and cornstarch, this cake will surely be a crowd-pleaser. Plus, the homemade blueberry sauce gives it that extra oomph that takes it to the next level.
Whether you’re having a small gathering at home or bringing a dessert for a potluck, this Blueberry Pound Cake with Blueberry Sauce recipe is sure to impress your guests. So what are you waiting for? Try it out now and see for yourself why this cake deserves all the attention it’s getting!
Blueberry Pound Cake With Blueberry Sauce Recipe
Ingredients
Cake
- 1 cup butter, softened
- 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 lg bowl, mix 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 alternatvely with sour cream. Fold in blueberries.
- Spoon into two greased and waxed 9x5" loaf pans and bake at 350 for 60-65 mins or until toothpick inserted near center comes out clean. Cool for 10 mins before removing from pans to wire racks. Sprinkle with powdered sugar.
- In a saucepan, combine sugar, cornstarch, and cranberry juice until smooth. Add blueberries. Bring to a boil over med. heat, cook and stir 2 mins or until thickened. Server warm or cold with the pound cake.
- Note: If using frozen blueberries, don't thaw before adding to batter.
Nutrition
Recommended Recipes Just For You
None found
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.