My husband and I stole away to Santa Fe, New Mexico last week for a few days. Sour cream’s acidity and creaminess generates cakes that have amazing texture and flavor. I was going for blueberry bread, but the result was more like a Sara Lee pound cake with a lovely crust and big, fat, blueberries. The cake turned out beautifully but I thought it needed a little something extra, so I made this sour cream icing to top it off. A delightful pound cake with fresh blueberries baked in. Make sure to alternate mixing your sour cream … How To Store The Blueberry Bundt Cake Bake until toothpick inserted in center comes out clean and Beat with a electric mixer until well combined and looks pale. Pour the mixture into a greased and floured loaf pan. Put the blueberry sour cream bundt cake in the middle of the oven and bake for 60 minutes. In a large mixing bowl, combine and cream the butter, sugar and add the sour cream. Check with a bamboo skewer, when it comes out clean your cake is ready. Blend well and drizzle over the cooled cake. Mini Blueberry Sour Cream Pound Cake Loaves make the most delicious holiday gift. ), perfectly sweet, and brimming with bright lemon flavor and juicy blueberries. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. I had to keep hitting the timer for 10 more minutes so many times I lost track of how much longer than the hour it took. Sift together the flour, baking powder, baking soda, and salt in a large bowl. Preheat oven to 325 degrees F. Butter two 5- by 9-inch loaf pans. add the softened butter. Blueberry Sour Cream Cake. Beat with a wooden spoon for 2-3 minutes, or with a hand electric beater for 1-2 minutes, until lighter in colour and well mixed. Add the sour cream and mix until incorporated. It stated it would take 50 to 60 minutes to get done and a bit longer if you use frozen blueberries. To make the cake, begin by combining the dry ingredients together. One important thing, there is a lot of batter for this bundt cake. Trust me on this one! Fresh vs. Moist and Delicious Blueberry Lemon Pound Cake. Grease and lightly flour a 10 cup bundt pan; set aside. Blueberry and Lemon Sour Cream Cake is the perfect recipe for when you only want to make a small cake for a few people. Traditionally, sour cream is used but by using the yogurt, the amount of fat is decreased by using yogurt in place of the sour cream. Preheat the oven to 180 degree Celsius. Bake The Cake. What a great combination of fresh sweet berries along with creamy icing. How to Make Blueberry Sour Cream Cake. Beat 4 tbsp of soured cream and stir in half of the blueberries. The cake will still have that rich buttery flavor and the oil will help to keep the cake moist, even on day two and three. Allow butter, eggs, and sour cream to stand at room temperature for 30 minutes. Dairy free, nut free, … Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean. Pour into a greased and floured 8 x 4 x 2 inch or 9 x 5 x 3 inch loaf pan. Frozen Blueberries Have Mercy! Set aside. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time. Drizzle a vanilla glaze over the cake when done. Add blueberries, beating on low speed for 30 seconds. It is topped with fresh lemon sugar before baking, which adds a layer of crunch and extra lemony sweetness! This cake was a result of my attempt to bake our favorite blueberry muffin recipe in a loaf pan. Sift the baking soda and flour together. ... anyway. Cream the butter and sugar on high speed for 4 to 5 minutes, until light. This small but delicious cake is full of fresh blueberries and citrus flavor. Add the sifted flour to the creamed mixture alternating with eggs, beating each egg one at a time, starting with flour and ending with flour. This pound cake is creamed with vanilla yogurt which enhances the moist texture and the flavor of blueberries in this recipe. Step-by-Step . Combine flour and salt in a bowl. Combine flour, Splenda sugar blend and baking soda in a large mixing bowl. set aside. Cream butter, sour cream, and sugar with a mixer on … Repeat 3 times with remaining sour cream mixture. Meanwhile, preheat oven to 325°F. Since retiring at the beginning of the year we have talked about several little getaways we’d planned to take but none of them ever progressed beyond this stage. Spoon batter into prepared pan. You may substitute frozen blueberries when they're not in season. Lemon-Blueberry Sour Cream Pound Cake with Lemon Glaze. Now, here’s the shocker – after just one piece of this cake, Mr. Bake for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Put the butter, sugar, eggs,flour, baking powder and vanilla in a bowl. How to Make Splenda Blend Blueberry Sour Cream Pound Cake . It was sweet, light textured and didn’t require any sort of icing or streusel. It’s all about the blueberries in this easy-to-throw together cake. The beauty of sour cream-based cakes is that they result in a fine, tender, ultra-moist crumb. Add the vanilla and pour the mixture into a greased and floured 10- inch tube pan. Add flour mixture and sour cream to egg mixture alternately, beating on low to medium speed after each addition just until combined. Preheat oven to 325 degrees F. Grease and flour a 10 inch tube pan or 12 cup bundt pan, or use Bakers Joy, it has flour already in the can. This cake tastes like an incredibly tender and soft blueberry pound cake. Pound cake going into 325° oven to bake for 50-55 minutes: Pound cake out of oven, cooling in pan for 15 minutes: Poundcake inverted on rack to cool completely, 2-3 hours: That very first irresistible slightly-warm slice: My Buttery Sour Cream & Buttermilk Pound Cake: Recipe yields 12-16-20 servings, depending on how thick or thin you slice it. This Blueberry Lemon Sour Cream Pound Cake with Lemon Sugar Crust is moist, dense (in a good way! Cool cake in pan for 10 minutes, then remove from pan and cool completely on a wire rack. The end result with the cake was terrific - but in my mind, only because I added the milk (or buttermilk, or sour cream, or whipping cream, or extra eggs) that it needed. Recipe adapted from a number of places. The sweet burst of citrus combined with the bright tartness of cranberries in such a perfectly balanced sour cream pound cake … I just got done making the Blueberry Sour Cream Coffee Cake. Add vanilla. Orange Cranberry Pound Cake is a moist, buttery, fragrant sour cream cake infused with orange zest and dotted with juicy cranberries! Take the cake out of the oven and let it cool for at least 10 minutes before removing the cake out of the pan. Blueberry Sour “Cream” Cake (AIP, Paleo) - this low-allergen breakfast cake is perfect to make in advance and share with your loved ones! Put the butter, sugar, vanilla extract, eggs, flours, baking powder and bicarbonate of soda. Butter and line the base of 9 inch cake tin. Ingredients: 1 cup butter, room temperature 1 1/2 cups granulated sugar 2 eggs 2 teaspoons vanilla 1 cup sour cream 1/2 teaspoon kosher salt 1 teaspoon baking powder 1 2/3 cups flour 1 1/2 cups blueberries (fresh or frozen and thawed) Icing 2 tablespoons butter, melted 1 1/2 cups powdered sugar 1/2 teaspoon vanilla 1–2 tablespoons milk Instructions Preheat oven to 350°F. 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