Best 7 Blueberry Pound Cake With Blueberry Sauce Recipes

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Indulge in a delightful journey of flavors with our delectable Blueberry Pound Cake adorned with a luscious Blueberry Sauce. This classic dessert emanates a symphony of sweet and tangy notes, featuring a moist and tender crumb enveloped in a vibrant blueberry glaze. As you delve into the recipe section, you'll encounter a symphony of additional culinary creations, each offering a unique twist on the classic pound cake. From a decadent Chocolate Pound Cake drizzled with a rich chocolate ganache to a zesty Lemon Pound Cake bursting with citrusy goodness, our collection promises an adventure for every palate.

Check out the recipes below so you can choose the best recipe for yourself!

BLUEBERRY POUND CAKE



Blueberry Pound Cake image

My husband and I have blueberry bushes in our backyard, so I developed this dessert using a basic pound cake recipe from my great-aunt. I pick and freeze the berries in 3-cup portions so I can make this yummy cake all year long. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 2 loaf cakes.

Number Of Ingredients 15

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
BLUEBERRY SAUCE:
1 cup sugar
1/4 cup cornstarch
1/2 cup thawed cranberry juice concentrate
6 cups fresh or frozen blueberries

Steps:

  • 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., Spoon into two greased and waxed paper-lined 9x5-in. loaf pans. Bake at 350° 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., 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.

Nutrition Facts :

BLUEBERRY POUND CAKE



Blueberry Pound Cake image

Wild berries were a source of amazement to colonists. Captain John Smith spoke of Indians feasting us with strawberries, mulberries, bread, fish and other countrie provisions.

Provided by dcbeck46

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 11

2 tablespoons butter
¼ cup white sugar
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup butter
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
2 cups fresh blueberries
¼ cup all-purpose flour

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar.
  • Mix together 2 3/4 cups flour, baking powder and salt. Set aside.
  • In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter.
  • Pour batter into the prepared pan.
  • Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 337.7 calories, Carbohydrate 48.8 g, Cholesterol 80.8 mg, Fat 14.5 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 8.6 g, Sodium 205.3 mg, Sugar 30.1 g

CLASSIC BLUEBERRY POUND CAKE



Classic Blueberry Pound Cake image

Categories     Dessert     Using Frozen Blueberries

Number Of Ingredients 10

3⁄4 cup butter, softened
3⁄4 cup sugar
1-1⁄2 cups all-purpose flour
1-1⁄2 teaspoons baking powder
1⁄2 teaspoon salt
3 large eggs
1⁄3 cup plus 1 teaspoon milk, divided
1 teaspoon vanilla extract
1-1⁄2 cups frozen blueberries
1⁄4 cup confectioners' sugar

Steps:

  • Heat oven to 325°F. Grease a 9-x-5-inch loaf pan; set aside. In a large mixing bowl with an electric mixer beat butter until creamy; gradually add sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating just until blended after each addition. In a separate bowl, stir the flour, baking powder and salt. Add alternately: 1/2 of the flour mixture, the milk, then the remaining flour, beating at low speed just until blended after each addition. Spread half of the batter into the prepared pan. Top with half of the blueberries. Gently spread remaining batter over blueberries, then sprinkle remaining blueberries over the top. Tap the pan briskly on the counter top to settle the batter. (The blueberries will distribute themselves throughout the cake during baking.) Bake 50 to 60 minutes, until golden and a toothpick comes out clean. Let cool in pan 10 minutes. Turn out and cool completely on a wire rack, about 1 hour. In a small bowl combine confectioners' sugar with the remaining teaspoon milk. Brush or drizzle over cake.

Nutrition Facts :

EASY BLUEBERRY SAUCE



Easy Blueberry Sauce image

Looking for a blueberry sauce recipe for cheesecake? Look no further! This luscious blueberry topping is perfectly sweetened to put on anything from a scoop of vanilla ice cream to a slice of angel food or pound cake. -Doris Dezur, Eugene, Oregon

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3/4 cup.

Number Of Ingredients 8

1/4 cup sugar
1 teaspoon cornstarch
Dash salt
1/4 cup water
1 cup fresh or frozen blueberries
1/2 teaspoon grated lemon zest
1-1/2 teaspoons lemon juice
Vanilla ice cream

Steps:

  • In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.

BLUEBERRY POUND CAKE WITH BLUEBERRY SAUCE



Blueberry Pound Cake With Blueberry Sauce image

Make and share this Blueberry Pound Cake With Blueberry Sauce recipe from Food.com.

Provided by Baking Bunny

Categories     Dessert

Time 1h20m

Yield 2 loaf cakes

Number Of Ingredients 13

1 cup butter, softened
3 cups sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
6 eggs
3 cups flour
1/4 teaspoon baking soda
1 cup sour cream
3 cups blueberries
1 cup sugar
1/4 cup cornstarch
1/2 cup cranberry juice concentrate
6 cups blueberries

Steps:

  • In lg bowl, mix butter and sugar. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda, add to creamed mixture alternatvely with sour cream. Fold in blueberries.
  • Spoon into two greased and waxed 9x5" loaf pans and bake at 350 for 60-65 mins or until toothpick inserted near center comes out clean. Cool for 10 mins before removing from pans to wire racks. Sprinkle with powdered sugar.
  • In a saucepan, combine sugar, cornstarch, and cranberry juice until smooth. Add blueberries. Bring to a boil over med. heat, cook and stir 2 mins or until thickened. Server warm or cold with the pound cake.
  • Note: If using frozen blueberries, don't thaw before adding to batter.

Nutrition Facts : Calories 4078.4, Fat 133.1, SaturatedFat 76.7, Cholesterol 861.8, Sodium 1291.8, Carbohydrate 696.2, Fiber 21.3, Sugar 501.9, Protein 46.6

POUND CAKE WITH BLUEBERRY SAUCE



Pound Cake with Blueberry Sauce image

Homemade blueberry sauce with lemon is served over a light olive oil cake.

Provided by Allrecipes Member

Time 1h20m

Yield 12

Number Of Ingredients 9

4 large eggs eggs
1 ¾ cups sugar, divided
¼ cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1 ¼ cups Bertolli® Extra Light™ Tasting Olive Oil, divided
2 (6 ounce) containers fresh blueberries
1 Juice of 1 lemon
1 teaspoon grated lemon peel

Steps:

  • Preheat oven to 350 degrees F. Spray 13- x 9-inch baking pan with nonstick cooking spray; set aside.
  • Beat eggs with 1-1/4 cups sugar in medium bowl with electric mixer on medium-high speed until eggs are pale and thick, about 5 minutes. Slowly beat in milk. Slowly add flour blended with baking powder and mix just until blended. Add 1 cup Bertolli® Extra Light™ Tasting Olive Oil and beat just until blended. Turn into prepared pan.
  • Bake in center of oven 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes; remove from pan and cool completely.
  • Meanwhile, for blueberry sauce, combine blueberries, remaining 1/2 cup sugar, remaining 1/4 cup Bertolli® Extra Virgin Olive Oil and lemon juice in 2-quart saucepan. Cook over medium heat, stirring occasionally, 5 minutes or until blueberries start to burst. Remove from heat; stir in lemon peel. Let cool to room temperature. Serve blueberry sauce with cake.

Nutrition Facts : Calories 431.7 calories, Carbohydrate 49.8 g, Cholesterol 62.4 mg, Fat 25.4 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 4 g, Sodium 107.4 mg, Sugar 32.4 g

LIMONCELLO POUND CAKE WITH BLUEBERRY SAUCE



Limoncello Pound Cake With Blueberry Sauce image

I was looking for recipes that use Limoncello liqueur and I found this. I will be making it but I as posting it here for safe keeping....If you try it, let me know...

Provided by babygirl65

Categories     Dessert

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 19

1 cup butter, room temp
3 cups sugar
6 eggs
2 teaspoons vanilla
1/2 teaspoon almond extract
1 lemon, juice of
1 cup heavy cream
3 cups flour
1 lemon, zest of
2 tablespoons butter, melted
1 lemon, juice of
1/2 lemon, zest of, finely chopped
1 cup sugar
4 ounces limoncello
2 cups blueberries, fresh
1/2 cup sugar
1/2 cup port wine or 1/2 cup sherry wine
1/2 teaspoon cinnamon, ground
1 teaspoon cornstarch, dissolved in 1-2 oz water

Steps:

  • Preheat oven to 300. Can be made in a bundt pan, springform pan or loaf pan. Grease well and set aside.
  • Mix juice of one lemon with heavy cream, set aside.
  • Cream together butter and sugar. Add eggs one at a time, until well blended. Add vanilla and almond extract.
  • Add lemon mixture alternately with flour to creamed mixture, folding after each addition, beginning and ending with flour.
  • Fold in zest of one lemon.
  • Bake at 300 for 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool on a rack, then transfer to a serving plate.
  • For glaze, whisk together melted butter, juice, zest and sugar until smooth.
  • While cake is cooling, poke holes on top of cake and pour 4 oz. of Limoncello, then pour glaze over cake.
  • For sauce, gently boil berries, sugar, port and cinnamon for about 15 minutes. Add the dissolved cornstarch and cook for additional minute. Cool and servce with cake.

Nutrition Facts : Calories 1045.3, Fat 41.2, SaturatedFat 24.5, Cholesterol 268, Sodium 250.6, Carbohydrate 158.3, Fiber 2.3, Sugar 118.1, Protein 10.8

Tips:

  • Use fresh blueberries: Fresh blueberries yield the best flavor and texture for both the cake and the sauce.
  • Don't overmix the batter: Overmixing can result in a tough, dry cake. Mix just until the ingredients are combined.
  • Bake the cake until a toothpick inserted into the center comes out clean: This ensures that the cake is cooked through.
  • Make the blueberry sauce ahead of time: The sauce can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before serving.
  • Serve the cake warm with blueberry sauce: The warm cake and cold sauce create a delicious contrast in temperature and flavor.

Conclusion:

This classic blueberry pound cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and tender crumb, sweet and tangy blueberry sauce, and beautiful presentation, this cake is sure to impress your friends and family. So next time you're looking for a special dessert, give this blueberry pound cake a try!

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