Blueberry-Sour Cream Pound Cake with Lemon Cream

By beltranm

We've dressed up our Classic Pound Cake recipe with blueberries, sour cream, and a lemon-cream topping.

Makes 2 cakes

Ingredients

• •FOR THE CAKE
• •1 pound (3 1/4 cups) plus 2 tablespoons all-purpose flour
• •1 tablespoon coarse salt
• •3 sticks softened unsalted butter, plus more for pans
• •1/2 cup sour cream
• •2 cups sugar
• •1 teaspoon pure vanilla extract
• •9 large, room-temperature eggs
• •2 cups blueberries
• •2 tablespoons sanding sugar
• •FOR THE TOPPING
• •1 cup heavy cream
• •1 tablespoon confectioners' sugar
• •2 teaspoons lemon zest

Details

Adapted from marthastewart.com

Preparation

Step 1

•Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl.
•Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
•Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Toss blueberries in remaining 2 tablespoons flour; fold into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
•Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
•Make the lemon cream: Combine heavy cream, confectioners' sugar, and lemon zest in a bowl. Beat until soft peaks form.