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.

BLUEBERRY LEMON CRUMBLE CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Cream butter and sugar in large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the vanilla extract and lemon juice. Beat very well.
• Combine the flour, baking soda, baking powder and salt in a separate bowl. Alternately add the dry ingredients and the sour cream into the butter mixture. *Begin and end with the dry
• Combine sugars, flour and cinnamon in a bowl. Cut in chilled butter with a pastry blender until mixture resembles coarse crumbs. You can also use an electric mixer with a paddle attachment. *You will have some extra streusel--keep in freezer for quick fruit tart another day!*
• Assemble and Bake:
• Spread half of the batter into the prepared pan. Sprinkle with a layer of the streusel. Top with remaining batter, then top with another layer of streusel. Bake for approximately 55 minutes. Cake will be done when golden brown, sides of cake pull away slightly from edge of pan and toothpick inserted in center comes out clean. Remove pan from oven and cool on a rack for 45 minutes. Unmold onto rack streusel side down and allow to cool completely. Then invert, streusel side up onto a cake plate. Serve dusted with confectioners sugar or with blueberry sauce.
• In a saucepan over medium low heat add blueberries, sugar mixed with cornstarch, vanilla bean seeds and lemon juice. Heat to a boil, stirring occasionally. Cool completely. Serve with cake, over ice cream.

BLUEBERRY SOUR CREAM POUND CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries., Spoon into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.