Almond Pound Cake With Blueberry Sauce Recipe

Name: Almond Pound Cake With Blueberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE POUND CAKE:; 3 sticks Butter, Softened; 8 ounces, weight Cream Cheese, Softened; 3 cups Sugar; 6 whole Eggs; 1 whole Lemon, Juiced; 2 teaspoons Vanilla Extract; 3/4 teaspoons Almond Extract; 3 cups Flour; 1 teaspoon Baking Powder; _____; FOR THE BLUEBERRY SAUCE:; 1/2 cups Granulated Sugar; 1 Tablespoon Balsamic Vinegar; 1 Tablespoon Lemon Juice, Fresh Squeezed (about 1/2 Lemon); 2 Tablespoons Water; 2 cups Frozen Blueberries, Divided; 1 teaspoon Vanilla Extract; _____; FOR THE WHIPPED CREAM:; 1/3 cups Granulated Sugar; 2 cups Heavy Cream; 1 teaspoon Almond Extract

Servings: persons

FOR THE POUND CAKE:
3 sticks Butter, Softened
8 ounces, weight Cream Cheese, Softened
3 cups Sugar
6 whole Eggs
1 whole Lemon, Juiced
2 teaspoons Vanilla Extract
3/4 teaspoons Almond Extract
3 cups Flour
1 teaspoon Baking Powder
_____
FOR THE BLUEBERRY SAUCE:
1/2 cups Granulated Sugar
1 Tablespoon Balsamic Vinegar
1 Tablespoon Lemon Juice, Fresh Squeezed (about 1/2 Lemon)
2 Tablespoons Water
2 cups Frozen Blueberries, Divided
1 teaspoon Vanilla Extract
_____
FOR THE WHIPPED CREAM:
1/3 cups Granulated Sugar
2 cups Heavy Cream
1 teaspoon Almond Extract

1
For the pound cake:
2
Beat butter and cream cheese until creamy. Add the sugar and beat an additional 2-3 minutes. Add eggs, one at a time, beating well after each addition. Add lemon juice and extracts (batter will look curdled; it's okay).
3
Add flour and baking powder (one cup of flour at a time). Pour into a greased tube pan (14-cup capacity). Bake in a 325u00b0F oven for about 60-65 minutes, until an inserted toothpick comes out clean. Cool for 15 minutes. Run a knife around the edge of the pan and remove. Cool completely. Eat, or serve with blueberry sauce and whipped cream.
4
For the blueberry sauce:
5
In small saucepan, mix together sugar, vinegar, lemon juice and water. Add in 1 cup of the frozen blueberries. Simmer over low heat for about 12-15 minutes until sugar is melted and sauce is a deep purple color. Add in remaining blueberries and vanilla extract. Stir, set aside to cool.
6
For the almond whipped cream:
7
Combine sugar, cream and almond extract into a very cold bowl. Beat until cream is stiff (several minutes). Refrigerate until ready to use. This is awesome on pound cake, angel food cake,or any other dessert!

2572

kcal

Calories

148

Fat

283

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: FOR THE POUND CAKE:, 3 sticks Butter, Softened, 8 ounces, weight Cream Cheese, Softened, 3 cups Sugar, and more.

Yes, Almond Pound Cake With Blueberry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Pound Cake With Blueberry Sauce

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