Blueberry-Sour Cream Pound Cake with Blueberry Sauce
Katy Lynch
Ingredients
- For the Cake
- 1 pound (3 1/4 cups), plus 2 tablespoons all-purpose flour
- 1 tablespoon coarse salt
- Zest of one lemon
- 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 pint of blueberries
- ΒΌ cup sugar
- 1 cup cold water
- 2 tablespoons cornstarch
Directions
- Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour, lemon zest, 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 blueberry sauce: smash blueberries with potato masher one layer at a time.
- Combine blueberries and sugar in saucepan until the sugar is reduced and the mixture is hot, but not boiling.
- Add the water and cornstarch. Stirring often, bring the mixture to a boil.
- Reduce the heat and let simmer for 5 minutes. Blend with an immersion blender if you like a smoother consistency.
- Serve the cake on a plate drizzled with the blueberry sauce.