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Blueberry Pound Cake Recipe

Blueberry Pound Cake Recipe photo by Taste of Home

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My husband and I have blueberry bushes in our backyard, so I developed this dessert using a basic pound cake recipe from my great-aunt. I pick and freeze the berries in 3-cup portions so I can make this yummy cake all year long. -Nancy Zimmerman, Cape May Court House, New Jersey

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Blueberry Pound Cake Recipe

Prep: 20 min. Bake: 1 hour + cooling

Yield: 32 Servings

20 60 80

Ingredients

1 cup butter, softened
3 cups sugar
1-1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup (8 ounces) sour cream
3 cups fresh or frozen blueberries
Confectioners' sugar
BLUEBERRY SAUCE:
1 cup sugar
1/4 cup cornstarch
1/2 cup thawed cranberry juice concentrate
6 cups fresh or frozen blueberries

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries.
Spoon into two greased and waxed paper-lined 9-in. x 5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners' sugar.
In a small saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with pound cake. Yield: 2 loaf cakes.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Originally published as Blueberry Pound Cake in Taste of Home August/September 2003, p37

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Blueberry Pound Cake

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Reviewed on Jul. 12, 2010 by PTuttle

I made this with the specified 3 cups of sugar and it was very, very sweet, even with the tartness of the blueberries. If I make this again I'll cut back on the sugar- maybe 2 1/2 cups. I made this without the sauce. I had a little problem with the top of the loaf. It turned out crispy and flaked when I removed it from the pan. The top was only lightly browned, so I know it wasn't overbaked. Any ideas on why that happened? Also, take the direction about lining the pans with waxed paper seriously. I just put waxed paper on the bottom (like I do for fruitcakes) and greased the sides generously with vegetable shortening. The loaves were a little stuck to the pan at the top, even though I used non-stick pans.

Reviewed on Mar. 11, 2010 by egrigg

I love this recipe. I have been making ever since I saw it in the magazine years ago. I like to make it with and without the sauce. I make this for gifts as well and modify the size of the cake pans for differnt needs.

Reviewed on Nov. 09, 2009 by Gail-Maggie

Made thie recipe and there was no need for the confectioners sugar or blueberry sauce as it was so delicious without either one. Plan to make this for holiday gift giving! Thanks so much for sharing this delight.

Reviewed on Aug. 14, 2008 by chichypoo