Blueberry-Sour Cream Pound Cake with Lemon Cream
- 1 pound (3 1/4 cups), plus 2 tablespoons all-purpose flour
- 1 tablespoon coarse salt
- 3 sticks softened unsalted butter, plus more for pans
- 1/2 cup sour cream
- 2 cups sugar
- 1 teaspoon pure vanilla extract
- 9 large, room-temperature eggs
- 2 cups blueberries
- 2 tablespoons sanding sugar
- 1 cup heavy cream
- 1 tablespoon confectioners' sugar
- 2 teaspoons lemon zest
- This recipe is vegetarian
- Produce
- Blueberries (2 cups)
- Lemon, zest (2 teaspoons)
- Cooking & Baking
- (3 1/4 cups), plus 2 tablespoons all-purpose flour (1 pound)
- Confectioners' sugar (1 tablespoon)
- Salt, coarse (1 tablespoon)
- Sanding sugar (2 tablespoons)
- Sugar (2 cups)
- Vanilla extract, pure (1 teaspoon)
- Dairy
- Butter, unsalted (3 sticks)
- Heavy cream (1 cup)
- Sour cream (1/2 cup)
- Refrigerated
- Eggs, large (9)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published June 25, 2011 (1 year ago).
14 people saved this recipe.
