Martha Stewart Blueberry Sour Cream Pound Cake

This Martha Stewart Blueberry Sour Cream Pound Cake is a moist and rich recipe, which includes sour cream and fresh blueberries. It’s a classic, foolproof dessert, ready in about 2 hours and 10 minutes.

Martha Stewart Blueberry Sour Cream Pound Cake Ingredients

For the Cake:

• 1 pound (3 1/4 cups) plus 2 tablespoons all-purpose flour
• 1 teaspoon coarse salt
• 3 sticks unsalted butter, softened, plus more for pans
• 1/2 cup sour cream
• 2 cups sugar
• 1 teaspoon pure vanilla extract
• 9 large eggs, room temperature
• 2 cups blueberries
• 2 tablespoons sanding sugar

For the Topping:

• 1 cup heavy cream
• 1 tablespoon confectioners’ sugar
• 2 teaspoons lemon zest

How To Make Martha Stewart Blueberry Sour Cream Pound Cake

1. Preheat and prep pans: Preheat oven to 325°F. Butter two 5-by-9-inch loaf pans. In a bowl, whisk together 3 1/4 cups flour and salt.
2. Cream butter and sugar: In a stand mixer on high speed, cream the butter, sour cream, and sugar for 8 minutes until pale and fluffy. Scrape down the bowl.
3. Add vanilla and eggs: Reduce speed to medium, add vanilla, and then add the lightly beaten eggs in 4 additions, mixing thoroughly after each.
4. Incorporate dry ingredients: On low speed, add the flour mixture in 4 additions, mixing just until incorporated.
5. Fold in blueberries: Toss the blueberries with the remaining 2 tablespoons flour. Gently fold into the batter.
6. Divide and bake: Divide the batter between prepared pans, tap on counter to settle, and smooth the tops. Sprinkle with sanding sugar. Bake for about 65 minutes, until a toothpick comes out clean.
7. Cool the cakes: Let the cakes cool in the pans on a wire rack for 30 minutes. Then remove from pans and cool completely on the rack.
8. Make lemon cream: Whip heavy cream, confectioners’ sugar, and lemon zest in a bowl until soft peaks form. Serve with the cooled cake.

Recipe Tips

• Can I use frozen blueberries? Yes, but don’t thaw them first. Toss with flour as you would with fresh.
• Why use sour cream in pound cake? Sour cream adds richness and helps keep the cake moist.
• What does sanding sugar do? It creates a sweet, crunchy crust on top of the cake.
• How to know when it’s done: A toothpick inserted into the center should come out clean or with a few moist crumbs.
• Can I bake this in a bundt pan? Yes, just increase the baking time slightly and grease the pan well.

What To Serve With Blueberry Sour Cream Pound Cake

This cake is rich and fruity, perfect with light and creamy sides:

• Whipped lemon cream
• Fresh blueberries or berry compote
• Vanilla or lemon ice cream
• Hot coffee or tea
• A dusting of powdered sugar

How To Store Blueberry Sour Cream Pound Cake

Room Temperature: Wrap tightly and store at room temperature for up to 2 days.

Refrigerate: Store in an airtight container for up to 5 days. Let it come to room temperature before serving.

Freeze: Wrap each loaf in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight.

Blueberry Sour Cream Pound Cake Nutrition Facts

• Calories: 390 kcal
• Carbohydrates: 45g
• Protein: 6g
• Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 150mg
• Sodium: 180mg
• Sugar: 26g
• Calcium: 50mg
• Iron: 1.5mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I substitute Greek yogurt for sour cream?
Yes, full-fat Greek yogurt works well as a substitute.

Why did my blueberries sink to the bottom?
Make sure to toss them in flour before folding them into the batter.

Can I make mini loaves with this recipe?
Yes, just adjust the baking time to around 30-40 minutes and check for doneness.

What’s the best way to serve it?
Serve slices with the whipped lemon cream or fresh fruit for a balanced dessert.

Can I reduce the sugar?
You can reduce it slightly, but it may affect texture and browning.

Try More Recipes:

• Martha Stewart Breton Butter Cake
• Martha Stewart Boston Cream Cake
• Martha Stewart Blueberry Upside Down Cake