Best 4 Pound Cake With Blueberries And Lavender Syrup Recipes
**Indulge in a delightful culinary journey with our Blueberry Lavender Pound Cake, a symphony of flavors that will tantalize your taste buds.**
This classic pound cake recipe is elevated with the addition of plump blueberries and a drizzle of aromatic lavender syrup. Savor the moist, tender crumb, the burst of sweet-tart berries, and the delicate floral notes of lavender in every bite. Our comprehensive guide includes step-by-step instructions, helpful tips, and variations to cater to your preferences. Dive into the world of heavenly baking and create a masterpiece that will impress your loved ones.
**Additional Recipes to Explore:**
* **Blueberry Lavender Scones:** Experience a delightful morning treat with these light and flaky scones, infused with the flavors of blueberries and lavender.
* **Lavender Shortbread Cookies:** Enjoy the perfect balance of sweetness and floral aroma in these melt-in-your-mouth shortbread cookies, accented with a hint of lavender.
* **Blueberry Lavender Jam:** Elevate your breakfast toast or pastries with this vibrant and flavorful jam, bursting with the goodness of blueberries and lavender.
* **Lavender Lemonade:** Quench your thirst with this refreshing and aromatic lemonade, infused with the calming essence of lavender.
BLUEBERRY-LEMON POUND CAKE
This is a tangy variation of an old recipe. Blueberry pound cake with the added spark of lemon. I love it and so do my kids.
Provided by LDYBRD
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 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 lemon extract. Combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed. Be sure to scrape the bottom and sides of the bowl often. Fold in the blueberries. Spoon the batter into the prepared pan.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.
Nutrition Facts : Calories 509 calories, Carbohydrate 65.1 g, Cholesterol 132 mg, Fat 25.5 g, Fiber 1.3 g, Protein 6.5 g, SaturatedFat 15.4 g, Sodium 288.2 mg, Sugar 40.2 g
BLUEBERRY POUND CAKE
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
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
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
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
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.
Tips:
- Using unsalted butter and bringing it to room temperature before creaming with sugar ensures a light and fluffy cake batter.
- Mixing dry ingredients thoroughly and sifting them together helps incorporate air, resulting in a more delicate crumb.
- Gently folding blueberries into the batter at the end prevents them from sinking to the bottom of the cake.
- Pouring the batter into a prepared loaf pan and tapping it on the counter helps eliminate air pockets and ensures an even bake.
- Baking the cake at a high temperature for a short time creates a golden crust and a moist interior.
- Reducing the oven temperature and continuing to bake the cake allows it to finish cooking evenly without over-browning.
- Making the lavender syrup while the cake bakes saves time and allows the flavors to meld.
- Drizzling the syrup over the warm cake enhances its flavor and moisture.
- Garnishing the cake with fresh blueberries and lavender sprigs adds a touch of elegance and visual appeal.
Conclusion:
This delectable pound cake with blueberries and lavender syrup is a perfect blend of classic and modern flavors. The moist and tender crumb, complemented by the bursts of sweet blueberries, is elevated by the delicate floral notes of lavender. Whether you're entertaining guests or enjoying a cozy afternoon treat, this cake is sure to impress. Its simplicity and elegance make it a versatile dessert that can be enjoyed on any occasion. Remember to follow the tips mentioned above to ensure a perfect bake every time. Happy baking!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
