Name: Blueberry-Sour Cream Pound Cake With Lemon Cream
Prep time: 20 min
Cook time: 65 min
Total time: 120 min
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; 0.5 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

Prep Time:

20 mins

Cook Time:

1 hr 5 mins

Total Time:

2 hrs

Servings:

16

Yield:

2 loaves

Our blueberry pound cake recipe makes two golden loaves swirled with tons of fresh berries. In addition to the traditional butter, we incorporate sour cream for extra moisture and a touch of tanginess. Vanilla extract compliments the blueberry flavor while a touch of sanding sugar sprinkled on before baking lends a glistening finish. While the cakes are cooling, whip up a quick lemon cream—made with heavy cream, confectioners’ sugar, and lemon zest—to dollop on top of each slice. These cakes freeze beautifully, so you can keep one for now and save the other for a rainy day (or for when unexpected guests pop by).

Equipment Needs for Blueberry Pound Cake

Electric mixer: You'll need an electric mixer to cream the butter, sour cream, and sugar together until light and fluffy. This helps to evenly distribute the sugar and incorporate air into the batter, which keeps the cakes from becoming too dense. You'll also use it to beat the cream, confectioners' sugar, and lemon zest to make the lemon cream.

Loaf pans: You'll need two nine-by-five-inch loaf pans for this recipe. Loaf pans are typically sold in both this size as well as a smaller eight-and-one-half-by-two-and-one-half-inch version. If you only have the smaller size on hand, you can certainly use it for this recipe, just be sure to not overfill the pans (you may have a bit of batter left over, which you can make in a muffin tin).

Microplane or zester: You'll need two teaspoons of lemon zest for the lemon cream. A microplane or zester will make the task extra easy, but you can use a peeler or serrated knife instead. Just be sure to trim off any of the white pith and mince the zest as finely as you can.

Make Ahead

Pound cake can be frozen for up to three months. Let cool completely, then remove from the pan and wrap tightly in a two layers of plastic wrap, followed by a layer of foil. When you're ready to thaw it, transfer it to the fridge, still wrapped, and let it defrost overnight.

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Ingredients

For the Cake

1 pound (3 ¼ cups) plus 2 tablespoons all-purpose flour
1 teaspoon coarse salt
3 sticks softened unsalted butter, plus more for pans
½ 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

Directions

Heat oven and prepare pans; combine dry ingredients:

Preheat oven to 325°F. 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; add vanilla:

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.
Add eggs gradually, followed by flour:

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.
Fold in berries; divide batter between pans:

Toss blueberries in remaining 2 tablespoons flour; fold into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
Sprinkle with sanding sugar and bake; let cool:

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 lemon cream; serve with cake:

Make the lemon cream: Combine heavy cream, confectioners' sugar, and lemon zest in a bowl. Beat until soft peaks form.