Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 cups fresh blueberries
Special equipment needed:
- 9x5 inch loaf pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9x5 inch loaf pan and line with parchment paper.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, until everything is well combined.
6. Fold in the blueberries gently.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 60-70 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 420
Fat: 19g
Saturated Fat: 11g
Cholesterol: 105mg
Sodium: 210mg
Carbohydrates: 57g
Fiber: 1g
Sugar: 35g
Protein: 5g
Substitutions for ingredients:
- You can use frozen blueberries instead of fresh ones, but make sure to thaw them first and drain any excess liquid.
- You can use Greek yogurt instead of sour cream.
Variations:
- Lemon Blueberry Pound Cake: Add the zest of one lemon to the batter and substitute lemon juice for the vanilla extract.
- Almond Blueberry Pound Cake: Add 1/2 teaspoon of almond extract to the batter and sprinkle sliced almonds on top before baking.
- Streusel Topped Blueberry Pound Cake: Mix together 1/2 cup of flour, 1/2 cup of brown sugar, and 1/4 cup of softened butter to create a streusel topping. Sprinkle it over the batter before baking.
Tips and tricks:
- Make sure your butter and eggs are at room temperature before starting the recipe.
- Gently fold in the blueberries to avoid breaking them and turning the batter purple.
- If the top of the cake is browning too quickly, cover it with foil halfway through baking.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Reheating instructions:
To reheat the cake, wrap it in foil and bake in a 350°F oven for 10-15 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve with a dollop of whipped cream or vanilla ice cream.
- Garnish with fresh blueberries and mint leaves.
Pairings:
- Coffee or tea
- Vanilla ice cream
- Whipped cream
Suggested side dishes:
- Fresh fruit salad
- Mixed green salad
- Grilled vegetables
Troubleshooting advice:
- If the cake is too dry, it may have been overbaked. Check it a few minutes earlier next time.
- If the cake sinks in the middle, it may not have been baked long enough or the oven temperature may be too low.
Food safety advice:
- Make sure to wash your hands and all utensils before starting the recipe.
- Use fresh ingredients and check for any signs of spoilage before using them.
- Store the cake properly to avoid any risk of foodborne illness.
Food history:
Pound cake originated in Europe in the 1700s and was named for its traditional recipe that called for a pound of each ingredient: butter, sugar, flour, and eggs. Blueberries are native to North America and have been used in cooking for centuries.
Flavor profiles:
This blueberry pound cake is sweet, buttery, and bursting with juicy blueberries. The sour cream adds a tangy flavor and helps keep the cake moist.
Serving suggestions:
Serve this blueberry pound cake as a dessert or a sweet breakfast treat. It's perfect for brunches, potlucks, and family gatherings.
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