Blueberry-Sour Cream Pound Cake with Lemon Cream


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


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.

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