A pound cake is a kind of cake which is made of 1 pound of each of the following ingredients: eggs, flour, butter and sugar. However, there are many variations, substitutions and additions to this type of cake and the quantities are often varied to fit the baking mold you are going to use. For example, sometimes vegetable oil or sour cream is used to substitute some of the butter for a less dense and more moist cake. Also, baking soda and/or baking powder are sometimes added to induce leavening properties while baking. In addition, vanilla extract (or other flavoring agents), dried fruit and/or nuts can be incorporated and still be called pound cake as long as an approximate ratio of 1:1:1:1 of the ingredients is maintained.
I have always been a big fan of blueberries. Blueberry muffins, bagles, pancakes, preserves, pie and pound cake, have been in my list of favorites since I was young. While I lived in DC, I loved the blueberry muffins at Armand’s for breakfast or going to Sutton Place Gourmet and buying their delicious Blueberry Pound Cake to reward myself after a long week of exams. I have never found a Blueberry Pound Cake as good as the one they had at Sutton Place Gourmet except for this one. This version of Blueberry Pound Cake has taken me a while to perfect. Sometimes it would come out too dense or too light or too dry or I put too many blueberries and it would break apart. To tell you the truth, I tried dozens of recipes before I came up with this version. As a result, I have kept an approximate ratio of about 1/2 pound of the main four ingredients in this recipe (give or take a little). Remember, never use canned blueberries only fresh for the best results. Serve for breakfast, snack or for dessert with a scoop of vanilla ice cream. Here is my version of Blueberry Pound Cake.
Blueberry Pound Cake
1/4 pound unsalted butter (1 stick) plus a little more for greasing pan
1 1/2 cups of granulated sugar
1 tsp pure vanilla extract
3/4 cups sour cream
2 cups of unbleached all purpose flour (sifted) plus 1 tbsp to sprinkle over blueberries
1 tsp baking powder
1/2 tsp baking soda
lemon zest 1 lemon
3/4 cup of fresh blueberries
superfine sugar (10×10)
juice of 1 lemon
1. Cream butter and sugar with paddle attachment of stand up electric mixer. (You may use an electric hand mixer as well).
2. Add sour cream and vanilla extract followed by eggs, one at a time.
3. Meanwhile in a bowl, sift the flour. Add salt, baking powder and baking soda and gently stir with a fork to combine.
4. Add flour mixture to wet ingredients in batches just until fully incorporated. The result will be a dense batter.
5. Add lemon zest to finish blending.
6. In a small bowl place washed fresh blueberries and dredge with some flour to coat. Gently fold into mixture.
7. Coat loaf pan with butter and pour batter into pan (10×5 inches). Bake at 350ºF for 1 hour or until sharp knife comes out clean. Let rest for about 10 minutes.
8. Remove from pan carefully and allow to cool for about 30 minutes. Meanwhile mix the juice of the lemon used for the lemon zest with powdered sugar until desired consistency has been reached. Drizzle with a spoon over pound cake. Store in a cake dome, foil paper or container with lid.