Blueberry Pound Cake

Frozen blueberries, sour cream and real butter
add body and flavor to this pound cake.

Blueberry Pound Cake

Pound cake of any kind is a favorite of mine. Rich, moist and essentially foolproof, poundcake doesn't require special flour, sifting or a lot of fussy preparation. The typical poundcake is baked in either a standard loaf pan or a Bundt pan. It doesn't need frosting, and it can be used as a breakfast bread or as a dessert.

This particular recipe contains sour cream and frozen blueberries. It tastes a lot like a blueberry pancake in loaf form. It is made for noshing with tea or a fresh cup of hot dark roast coffee.

Blueberry Pound Cake
3/4 c. butter (no substitutes)
1 1/2 c. granulated sugar
3 eggs
1 1/2 tsp. vanilla extract
3 c. all purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 c. sour cream
1 1/2 c. frozen blueberries

Preheat oven to 350 degrees. Grease and lightly flour 10x4 inch tube pan, Bundt pan or two 8 1/2 x 5 1/2 inch loaf pans.

Using the microwave, melt butter in a large mixing bowl. Add granulated sugar and blend on low speed until sugar is dissolved. Add the vanilla and eggs, beating until thoroughly incorporated.

Whisk together flour, baking powder, baking soda and salt in medium mixing bowl. With mixer on low speed, alternate adding flour and sour cream. When all ingredients have been added, increase mixer speed to medium and beat for 2 minutes.

Pour 1/3 of the batter into prepared pans. Top this layer with 3/4 c. frozen blueberries. Add another 1/3 of the batter, and layer with 3/4 c. blueberries. Cover with final 1/3 of batter. If desired, swirl blueberries gently throughout the batter using a knife or spatula.

Bake in preheated oven - 45 to 50 minutes for loaves, 60 - 65 minutes for tube or Bundt pan, or until cake tester comes out clean. Cool slightly in pan before removing.

NOTE: Keep the blueberries frozen for this recipe, otherwise they will stain the batter blue.