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Blueberry-Sour Cream Pound Cake with Lemon Cream
Recipe Summary
Yield: Makes 2 cakes
Ingredients
For the Cake
1 pound (3 1/4 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
For the Topping
1 cup heavy cream
1 tablespoon confectioners’ sugar
2 teaspoons lemon zest
Gallery
Blueberry-Sour Cream Pound Cake with Lemon Cream
Recipe Summary
Yield: Makes 2 cakes
Gallery
Blueberry-Sour Cream Pound Cake with Lemon Cream
Blueberry-Sour Cream Pound Cake with Lemon Cream
Blueberry-Sour Cream Pound Cake with Lemon Cream
Recipe Summary
Yield: Makes 2 cakes
Recipe Summary
Yield: Makes 2 cakes
Yield: Makes 2 cakes
Makes 2 cakes
Ingredients
Ingredients
1 pound (3 1/4 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
Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl.
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.
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.
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.
Make the lemon cream: Combine heavy cream, confectioners’ sugar, and lemon zest in a bowl. Beat until soft peaks form.
Reviews (11)
Add Rating & Review
273 Ratings
5 star values:
29
4 star values:
64
3 star values:
110
2 star values:
52
1 star values:
18
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Reviews (11)
Add Rating & Review
273 Ratings
5 star values:
29
4 star values:
64
3 star values:
110
2 star values:
52
1 star values:
18
Add Rating & Review
273 Ratings
5 star values:
29
4 star values:
64
3 star values:
110
2 star values:
52
1 star values:
18
273 Ratings
5 star values:
29
4 star values:
64
3 star values:
110
2 star values:
52
1 star values:
18
273 Ratings
5 star values:
29
4 star values:
64
3 star values:
110
2 star values:
52
1 star values:
18
- 5 star values:
- 29
- 4 star values:
- 64
- 3 star values:
- 110
- 2 star values:
- 52
- 1 star values:
- 18
Martha Stewart Member
Rating: 4 stars
06/25/2018
I'm pretty sure the tablespoon of salt is a typo that should read "teaspoon".
Martha Stewart Member
Rating: Unrated
07/21/2014
I questioned the addition of a tablespoon of coarse salt...but I added it to this recipe. Yikes, way too salty. The texture of this pound cake is more than dense, almost to a fault. I've been baking for a long time and this recipe didn't turn out correctly. Anyone have any hints as to my failure.
I would not make this again unless there was some modification of the recipe. I'd look for another, this one was disappointing.
Martha Stewart Member
Rating: Unrated
03/05/2014
3 sticks / 1 cup 1/2.
Martha Stewart Member
Rating: 5 stars
10/19/2013
This is so delicious and easy to make. Next time I may use a medley of berries. This recipe is true to a Martha Stewart recipe.Need I say more.
Martha Stewart Member
Rating: Unrated
09/21/2013
What's the measurement of a stick of butter?
Martha Stewart Member
Rating: Unrated
06/11/2013
Can you bake it in a large Bundy pan instead of loaf pans?
Martha Stewart Member
Rating: Unrated
07/02/2012
I love this pound cake..first time made in large loaf pans, second time I experimented with small/mini loaf pans, so I could give as gifts. These are delicious! I always add additional blueberries..Thanks Martha!
Martha Stewart Member
Rating: Unrated
06/28/2011
I made this poundcake last year for a 4th of July picnic and it was so good. I got many compliments on it. I had lost my recipe for it, but fortunately was able to find it on here. I'm not much of a fan of blueberries, but I loved this cake! I am adding it to my favorite recipes.
Martha Stewart Member
Rating: Unrated
11/26/2010
This was the favorite of everything that I made last year. I am begged to make it all the time. Its a perfect dessert! I made a bunch of mini loaf pans and filled them with it so it was a nice individual dessert that no one wanted to share!
Martha Stewart Member
Rating: Unrated
08/12/2010
I agree with below comment, it was more spongy then expected but still good.
Martha Stewart Member
Rating: Unrated
06/14/2010
I wanted a traditional pound cake with blueberries so unfortunately this did not meet my expectations - too much butter (even though not really buttery inside but instead quite buttery on the outside where butter seeped out), too many eggs (texture shows it) and too much salt (can taste the salt).
Martha Stewart Member
Rating: 4 stars
06/25/2018
I'm pretty sure the tablespoon of salt is a typo that should read "teaspoon".
Rating: 4 stars
Rating: Unrated
07/21/2014
I questioned the addition of a tablespoon of coarse salt...but I added it to this recipe. Yikes, way too salty. The texture of this pound cake is more than dense, almost to a fault. I've been baking for a long time and this recipe didn't turn out correctly. Anyone have any hints as to my failure.
I would not make this again unless there was some modification of the recipe. I'd look for another, this one was disappointing.
Rating: Unrated
Rating: Unrated
03/05/2014
3 sticks / 1 cup 1/2.
Rating: 5 stars
10/19/2013
This is so delicious and easy to make. Next time I may use a medley of berries. This recipe is true to a Martha Stewart recipe.Need I say more.
Rating: 5 stars
Rating: Unrated
09/21/2013
What's the measurement of a stick of butter?
Rating: Unrated
06/11/2013
Can you bake it in a large Bundy pan instead of loaf pans?
Rating: Unrated
07/02/2012
I love this pound cake..first time made in large loaf pans, second time I experimented with small/mini loaf pans, so I could give as gifts. These are delicious! I always add additional blueberries..Thanks Martha!
Rating: Unrated
06/28/2011
I made this poundcake last year for a 4th of July picnic and it was so good. I got many compliments on it. I had lost my recipe for it, but fortunately was able to find it on here. I'm not much of a fan of blueberries, but I loved this cake! I am adding it to my favorite recipes.
Rating: Unrated
11/26/2010
This was the favorite of everything that I made last year. I am begged to make it all the time. Its a perfect dessert! I made a bunch of mini loaf pans and filled them with it so it was a nice individual dessert that no one wanted to share!
Rating: Unrated
08/12/2010
I agree with below comment, it was more spongy then expected but still good.
Rating: Unrated
06/14/2010
I wanted a traditional pound cake with blueberries so unfortunately this did not meet my expectations - too much butter (even though not really buttery inside but instead quite buttery on the outside where butter seeped out), too many eggs (texture shows it) and too much salt (can taste the salt).
All Reviews for Blueberry-Sour Cream Pound Cake with Lemon Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Blueberry-Sour Cream Pound Cake with Lemon Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
