Martha Stewart Blueberry-Sour Cream Pound Cake with Lemon Cream

Martha Stewart Blueberry-Sour Cream Pound Cake with Lemon Cream takes 2 hours and fresh blueberries, sour cream and butter to make two moist golden loaves. Save this easy dessert for summer picnics, brunch or holiday dinners, because it makes two big loaves and one freezes well for later.

Cream the butter, sour cream and sugar for a full 8 minutes until pale and fluffy, because that beating whips air into the batter. Cut it short and the loaves bake up dense and heavy instead of tender.

Martha swaps part of the usual butter for sour cream, which adds moisture and a slight tang that sweet blueberries need. She also tosses the berries in flour before folding them in and sprinkles sanding sugar on top for a glistening crust.

Martha Stewart Blueberry-Sour Cream Pound Cake with Lemon Cream

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

16

servings

Prep time

20

minutes

Cooking time

1

hour 

5

minutes

Calories

450

kcal

Two tender, buttery loaves are studded with juicy blueberries and topped with a sparkling sugar crust. A cloud of softly whipped lemon cream goes on each slice, so every bite is rich, tangy and bright.

Ingredients

• 1 pound (3 ¼ cups) plus 2 tablespoons all-purpose flour
  

• 1 tablespoon coarse salt
  

• 3 sticks softened unsalted butter, plus more for pans
  

• 1/2 cup sour cream
  

• 2 cups sugar
  

• 1 teaspoon pure vanilla extract
  

• 9 large , room-temperature eggs
  

• 2 cups blueberries
  

• 2 tablespoons sanding sugar
  

• 1 cup heavy cream
  

• 1 tablespoon confectioners' sugar
  

• 2 teaspoons lemon zest
  

Directions

• Prep oven and pans: Preheat the oven to 325°F and butter two 5-by-9-inch loaf pans. Then combine 3 1/4 cups flour and 1 tablespoon coarse salt in a bowl.
• Cream the butter: Beat 3 sticks softened butter, 1/2 cup sour cream and 2 cups sugar on high speed for 8 minutes until pale and fluffy. Scrape down the sides, then reduce to medium and add 1 teaspoon vanilla.
• Add eggs and flour: Lightly beat 9 room-temperature eggs and add them in 4 additions, mixing well and scraping the bowl after each. Reduce the speed to low and add the flour mixture in 4 additions, mixing only until just incorporated.
• Fold in blueberries: Toss 2 cups blueberries in the remaining 2 tablespoons flour so they don't sink. Fold them into the batter and divide it between the pans, then tap on the counter and smooth the tops.
• Top and bake: Sprinkle 2 tablespoons sanding sugar over the two cakes before baking. Bake about 65 minutes, until a tester inserted into the center comes out clean.
• Cool the cakes: Let the cakes cool in their pans on a wire rack for 30 minutes. Then turn them out and cool completely on the rack.
• Whip the lemon cream: Combine 1 cup heavy cream, 1 tablespoon confectioners' sugar and 2 teaspoons lemon zest in a bowl. Beat until soft peaks form, then dollop it on each slice.

Tools for this recipe

• KitchenAid 5-speed hand mixer, USA Pan 1-pound loaf pan, Microplane zester grater, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I freeze blueberry pound cake?

Yes, it freezes beautifully for up to 3 months. Cool it completely, wrap it tightly in two layers of plastic wrap and one of foil, then thaw it overnight in the fridge still wrapped.

Can I use smaller loaf pans for this recipe?

You can use 8 1/2-by-2 1/2-inch pans, but don't fill them too full. Any leftover batter bakes nicely in a muffin tin, so nothing goes to waste.

Do I really need an electric mixer?

I'd say yes, since creaming the butter, sour cream and sugar for 8 minutes builds the airy texture. You'll also use it to whip the lemon cream, and doing either by hand is a serious arm workout.

How do I zest a lemon without a Microplane?

A vegetable peeler or serrated knife works, so take off just the yellow part. Trim away any white pith because it's bitter, then mince the zest as fine as you can.

Why do I toss the blueberries in flour?

A light coating of flour helps the berries stay suspended in the thick batter instead of sinking to the bottom. Just use the 2 tablespoons of flour set aside from the recipe and fold gently.