Best 3 Blueberry Sour Cream Pound Cake With Lemon Cream Recipes
**Blueberry Sour Cream Pound Cake with Lemon Cream:** A Classic Treat Elevated with Tangy Citrus
Indulge in the delightful symphony of flavors that is the Blueberry Sour Cream Pound Cake with Lemon Cream. This classic pound cake recipe is taken to new heights with the addition of juicy blueberries, tangy sour cream, and a luscious lemon cream that perfectly complements the moist and tender crumb. Prepare to embark on a culinary journey where every bite is a celebration of sweet, sour, and creamy sensations.
**Lemon Cream Blueberry Pound Cake:** A Burst of Citrusy Goodness
Delight in the zesty twist of the Lemon Cream Blueberry Pound Cake. This variation adds a burst of citrusy brightness to the classic pound cake, thanks to the infusion of lemon zest and juice into both the cake batter and the luscious lemon cream. Prepare to be captivated by the harmonious balance of sweet and tangy flavors, creating an unforgettable taste experience.
**Blueberry Sour Cream Pound Cake with Orange Cream:** A Refreshing Twist
Experience a delightful twist on the classic with the Blueberry Sour Cream Pound Cake with Orange Cream. This variation introduces the vibrant flavors of orange, incorporating orange zest and juice into the cake batter and the luscious orange cream. Prepare to be tantalized by the refreshing citrus notes that perfectly complement the sweet blueberries and creamy sour cream, resulting in a captivating flavor combination.
**Chocolate Sour Cream Pound Cake with Chocolate Cream:** A Decadent Indulgence
Immerse yourself in the rich and decadent world of the Chocolate Sour Cream Pound Cake with Chocolate Cream. This variation transforms the classic pound cake into a chocolate lover's dream, with the addition of rich cocoa powder and melted chocolate to the cake batter. The luscious chocolate cream further elevates the experience, creating a symphony of chocolatey goodness in every bite.
BLUEBERRY SOUR CREAM POUND CAKE
I used to sell several lines of kitchenware through home parties. This blueberry poundcake recipe came from the hostess at one of those parties. It's been a favorite ever since! -Juanita Miller, Arnett, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries., Spoon into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 320 calories, Fat 13g fat (8g saturated fat), Cholesterol 96mg cholesterol, Sodium 134mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY SOUR CREAM COFFEE CAKE
One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries.
Provided by d newman
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
- Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
- Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.
Nutrition Facts : Calories 459.3 calories, Carbohydrate 59.5 g, Cholesterol 80.1 mg, Fat 24 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 12.8 g, Sodium 222.9 mg, Sugar 44.4 g
BLUEBERRY-SOUR CREAM POUND CAKE WITH LEMON CREAM
We've dressed up our Classic Pound Cake recipe with blueberries, sour cream, and a lemon-cream topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 cakes
Number Of Ingredients 12
Steps:
- 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.
Tips:
- Use fresh blueberries for the best flavor. If using frozen blueberries, thaw them before using and pat them dry with paper towels.
- Make sure the butter and cream cheese are at room temperature before creaming them together. This will help to create a smooth and creamy batter.
- Do not overmix the batter. Overmixing can result in a tough and dense cake.
- Be sure to grease and flour the loaf pan before pouring in the batter. This will help to prevent the cake from sticking to the pan.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can result in a dry cake.
- Allow the cake to cool completely before glazing it with the lemon cream.
Conclusion:
This blueberry sour cream pound cake is a delicious and moist cake that is perfect for any occasion. The addition of lemon cream adds a refreshing and tangy flavor that complements the blueberries perfectly. With its easy-to-follow instructions and helpful tips, this recipe is sure to become a favorite in your kitchen.
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