Blueberry Lemon Sour Cream Pound Cake With Lemon Sugar Crust Recipes

BLUEBERRY LEMON SOUR CREAM POUND CAKE WITH LEMON SUGAR CRUST

Steps:

• In a bowl, mix together the sugar and the zest from two lemons.
• Using your hands, rub the zest into the sugar so that the natural lemon oils flavor and perfume the sugar.
• Preheat the oven to 350°F and liberally grease a loaf pan.
• To a stand mixer, add 1 cup of the lemon sugar (reserve the other ½ cup for the topping) and the butter and mix until light and fluffy, about 2 minutes.
• Add in the sour cream, lemon juice, and vanilla and mix to combine.
• Add in the eggs, one at a time, and mix after each egg is added. Scrape down the sides of the bowl to ensure that all the ingredients are incorporated.
• In a medium bowl, whisk together 1 cup of the flour, salt, and baking soda. Add to the wet ingredients and mix until just combined.
• To the same bowl, add the remaining ½ cup of flour and the blueberries. Stir to coat the blueberries in the flour. Using a spatula, gently fold the blueberries and residual flour into the batter - do this by hand so that you don't break up the berries too much.
• Pour the batter into the prepared pan and smooth out the top.
• Sprinkle the reserved ½ cup of lemon sugar evenly over the top of the batter.
• Bake for 50-60 minutes, first checking around 45 minutes, until the edges are golden and the center is set (insert a toothpick and if it comes out clean, the cake is done).
• Cool in the pan for 20 minutes and then carefully invert the cake to remove from the pan and set it on a wire rack to cool completely. Serve warm or at room temperature.

BLUEBERRY-SOUR CREAM POUND CAKE WITH LEMON CREAM

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl.
• Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Toss blueberries in remaining 2 tablespoons flour; fold into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
• Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
• Make the lemon cream: Combine heavy cream, confectioners' sugar, and lemon zest in a bowl. Beat until soft peaks form.