Blueberry Pound Cake Recipe

Name: Blueberry Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened; 3 cups sugar; 1-1/2 teaspoons vanilla extract; 1/2 teaspoon lemon extract; 6 large eggs; 3 cups all-purpose flour; 1/4 teaspoon baking soda; 1 cup sour cream; 3 cups fresh or frozen blueberries; Confectioners' sugar; 1 cup sugar; 1/4 cup cornstarch; 1/2 cup thawed cranberry juice concentrate; 6 cups fresh or frozen blueberries

Servings: persons

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

1
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.
2
Spoon into two greased and waxed paper-lined 9x5-in. loaf pans. Bake at 350u00b0 for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners' sugar.
3
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.

2131

kcal

Calories

Fat

331

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 14 ingredients. The key ingredients include: 1 cup butter, softened, 3 cups sugar, 1-1/2 teaspoons vanilla extract, 1/2 teaspoon lemon extract, and more.

Yes, Blueberry Pound Cake 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.

Blueberry Pound Cake

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