You can also store it in the freezer. Sift the flour in a bowl and then spoon it through the batter.

You can also use the lemon zest for an even more fresh taste. This cake is going to have you mix your dry ingredient separately, whip your butter and sugar together, add the eggs one at at time to the butter, and then slowly add those dry ingredients in. Continue beating, adding eggs, one at a time. Add 1/4 cup of blueberries in de pan, Then add 1/3 of the cake batter to cover the blueberries, Add another 1/4 cup blueberries and cover with the remaining batter, Put in the middle of the oven and bake for 60 minutes. Tap out the excess flour. Fold the lemon zest and blueberries into the cake batter. butter flavoring is also found in the section with vanilla extract, etc. Notify me of followup comments via e-mail. I cut the sugar back to 2 3/4 cups. It has beome a family favorite.

Your email address will not be published. Cool the cake in its pan on a wire rack for 20 minutes. Blueberry Sour Cream Pound Cake. Take a cake form like a bundt cake form and brush it with butter or spray with cooking spray. There have been way too many over the top, sweet, birthday treats in our house this last week. Spoon into a greased and floured 10-in. It's now in my recipe book. How To Store The Blueberry Bundt Cake You can also store it in an airtight container. Add the extracts and lemon juice, mix well. Pound cake for everyone! This looks like a really good cake, but when do you put in the blueberries?

February 18, 2015 By Katie Moseman 19 Comments. Pour the cake batter into the cake pan evenly. Hooray! It will definitely make your cake taste even better. Fold in the blueberries. When you make a bundt cake pour a tablespoon flour and swirl it through the form. Mix for at least 5 minutes to get a fluffy mixture. Frozen berries can also be used. This recipe is the best I've ever had. What a great combination of fresh sweet berries along with creamy icing. Measure the ingredients preferably using a metrics scale. Toss the blueberries … You'll love this blueberry sour cream pound cake! These have to be at room temperature before you start. This blueberry poundcake recipe came from the hostess at one of those parties.

Sift together the flour, baking powder, salt, and baking soda, then set aside. Do not ice the cake. Fold the lemon zest and blueberries into the cake batter.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Many pound cakes taste even better the day after baking. Have the following ingredients ready when you start: When you start this recipe start with the butter and eggs. It's been a favorite ever since!

So that is why I combine both margarine and butter. What a great combination of fresh sweet berries along with creamy icing.

Taste of Home is America's #1 cooking magazine. I'm Mireille and love cooking.

Add in eggs, vanilla, sour cream, salt, and baking powder, and mix for an additional minute until smooth, scraping the sides of the bowl as necessary. Make certain that every egg is completely absorbed in the mixture before you add the next egg. Want to learn how to make a blueberry pound cake with sour cream? It might sound difficult to make this cake but it isn’t. So glad you liked it. ... 9 inch round cake or pie pan. If you have a sweet tooth take a look at all these amazing baked goods: Have fun with this blueberry sour cream coffee cake!

Add the flour to the mixture in about 4 batches. I took it to a friends house, she had made a blueberry poundcake also. I grew up on Pound cake because my mum used to make all sorts of pound cakes when I was young – it’s the first cake I learnt how to make too! Turn the batter into the prepared pan and bake in the preheated oven for 1 hour and 15 minutes, or until the cake is golden brown, well risen, and a cake tester inserted in the middle comes out clean. I m craving a loaf right now so I m going to try making yours. Flavors and texture improved after Day 1.

Slice the cake and put the separate slices in aluminum foil so you can take out what you want to serve. YUM! Add egg yolks one at a time, beating after each addition. Garnish with fresh blueberries and lemon zest if desired. This is definately going to be a family favorite and a yummy treat to share with friends. I also added a bit of lemon zest- the only thing is that all the blueberries sank down to the bottom of the loaf even after I had tossed them in a bit of flour (which usually helps to suspend them in the loaf). Have Mercy! Butter the bottom and sides of a 9×5 loaf pan. Your email address will not be published.

In a large mixing bowl, cream together the butter and sugar until the light and fluffy.

Sour cream gives this Blueberry Lemon Pound Cake a very moist and tender crumb. Put the blueberry sour cream bundt cake in the middle of the oven and bake for 60 minutes. You will love it because it is a sweet and soft cake.

Mix the ingredient together using a mixer or a fork. Oh well, as one of my best girlfriends says, “it’s all good!”. Own an Instant Pot and want to learn how to cook fast and simple recipes with it? So can you! In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Lemon Blueberry Bundt Cake With Cream Cheese Frosting.

It’s one of my favorites. It is really to make, festive, and super delicious. Cool the cake in the pan for 10 to 15 minutes, remove and place it on a plate or cooling rack to finish cooling for about 1½ hours. Serve as dessert or with a cup of tea or coffee. The batter will be quite stiff.

Let eggs stand at room temperature for 30 minutes. This pound cake was excellent. Rinse blueberries ... drain. My mom used to bake every week from apple pie, to apple cake or a bundt cake recipe with raisins. (scant 1 cup of milk with 1 tablespoon vinegar). With a electric mixer, beat together sugar and butter until fluffy. Save my name, email, and website in this browser for the next time I comment.

If you want to learn how you can make fast and tasty bistro style recipes you have come to the right place. Sandy. Serve this cake for dessert or as a treat. Your email address will not be published. Preheat the oven to 350℉. The sour cream base makes it so very flavorful! Check with a bamboo skewer, when it comes out clean your cake is ready. Take the cake out of the oven and let it cool for at least 10 minutes before removing the cake out of the pan. Required fields are marked *, Hi, So great to meet you in my online bistro!

A keeper for sure. Orange Cranberry Pound Cake with Vanilla Glaze, 14 Blueberry Muffins Worth Getting Up For, Do Not Sell My Personal Information – CA Residents, 6 large eggs, room temperature, separated. Lemon zest and juice infuse the cake and the lemony drizzle for a bright pop of flavor and juicy, sweet blueberries are found in every bite. Pour ⅓ of the cake batter in the bundt pan.

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