Thursday, August 27, 2009

Blueberry-Sour Cream Pound Cake with Lemon Cream

Today we are meeting a group of teachers that my husband taught with for lunch. They like to meet for lunch during the week that school begins. It's like a celebration of the fact that they have put in their years of service. They will be coming back to our house for coffee and dessert. Nothing is better than something homemade! Great recipe - give it a try. I adapted it from a "Martha" recipe.

For 1 loaf cake:
1 1/2 sticks of softened butter
1/4 cup of sour cream
1 cup sugar
1 tsp. vanilla extract
4 large eggs
1 cup of blueberries
1 3/4 cups flour
1 tsp. salt
Sanding sugar
Preheat oven to 325 degrees. Grease loaf pan. With mixer at high speed, cream butter, sour cream and sugar until pale and flufffy. Reduce speed and add vanilla. Break eggs into a small bowl and lightly beat them. Add eggs into batter and mix until just incorporated. Reduce speed to low and add flour and salt, blend well. In a small bowl toss the blueberries with 2 tablespoons of flour. Fold the blueberries into finished batter. Smooth top: sprinkle with sugar. Bake for 60 minutes or till cake tester comes out clean. Allow to cool for 30 minutes. Remove cake from pan and cool completely. Lemon Cream: 1 cup heavy whipping cream, 2 tablespoons of powdered sugar and 2 tsp. of grated lemon zest. Combine in a bowl and beat until soft peaks form. Serve a dollop on a slice of cake. Sprinkle lightly with a bit of cinnamon sugar. ENJOY!

1 comment:

  1. Just to let you know that the this dessert went over very well.
    Great recipe. That little sprinkle of cinnamon sugar gives it just the right touch!