I have baked more in the past four months than I probably have in the past five years. I do not usually enjoy baking, but keeping busy during quarantine often involved spending many hours a day in my kitchen. Luckily my daughter and her family live just down the road because there is no way that my husband and I could have eaten everything that I have baked.
I will admit I have made this particular cake four times in the past month. I started out with a basic pound cake enhanced with sour cream and then kept trying out new flavors. I began with a vanilla-flavored cake, and then switched to lemon. I ended up creating the cake twice more with the addition of fruit. Since Michigan blueberries are in season, I decided to include them in my cake. Every one of these variations was delicious, but I decided to share this final blueberry studded pound cake on the blog. The cake is very moist with a delicate, tender crumb. I also included some lemon flavoring to enhance the blueberries. I use an extract from King Arthur Flour called Fiori di Sicilia that is a combination of lemon and vanilla but you could use vanilla or lemon extract in its place.
This cake is not too sweet, and I didn’t feel it needed a glaze or icing, but a simple lemon-flavored glaze would be delicious if you prefer. The cake keeps well, but it is so moist I would wrap it well and store it in the refrigerator. The cake could be enjoyed for breakfast, an afternoon snack, or even dessert with a scoop of ice cream or a dollop of whipped cream.
Deborah Mele 2020
- 1 Cup Unsalted Butter, At Room Temperature
- 3 Cups Sugar
- 6 Large Eggs At Room Temperature
- 1 Teaspoon Fiori di Sicilia (Or 1/2 Teaspoon Vanilla Extract and 1/2 Teaspoon Lemon Extract)
- Zest & Juice Of 1 Large Lemon
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 3 Cups All-purpose Flour
- 1 Cup Sour Cream
- 2 1/2 Cups Fresh or Frozen Blueberries Tossed With 2 Teaspoons Flour
- Powdered Sugar
- Preheat oven to 325 degrees F.
- Spray a 10-cup Bundt pan with baking spray.
- In a large bowl, using an electric hand mixer at medium speed, beat together the butter and sugar until light, about 5 minutes.
- Add the eggs, one at a time, beating between each.
- Add the extract, zest, and juice of the lemon and beat until blended.
- Turn the mixer to low speed and add half the flour along with the baking soda and salt.
- Next add half the sour cream and then repeat, beating just until mixed.
- Fold in the blueberries and then scoop into the Bundt pan.
- Bake for 1 hour and 10 to 15 minutes or until a cake tester inserted into the center comes out cleanly.
- Cool 20 minutes and then loosen the sides of the cake by running a knife around the edges.
- Remove the cake onto a plate, and cool completely.
- Dust cake with powdered sugar, slice and enjoy.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 586Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 145mgSodium: 198mgCarbohydrates: 92gFiber: 2gSugar: 66gProtein: 7g