Go Back

Blueberry Pound Cake

Gina Kleinworth
Course Cake

Ingredients
  

  • 1 cup granulated sugar
  • ½ cup butter room temperature
  • 3 eggs
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • ½ tsp table salt
  • ½ cup sour cream
  • 1 cup fresh blueberries
  • 1/4 cup Blueberry Jam divided click the link above for the homemade recipe

Instructions
 

  • Preheat oven to 325F degrees.
  • Spray 2 - 9" loaf pans with Bakers Joy (I highly recommend this product for all cakes)
  • In mixer- cream together your sugar & butter. Beat until fluffy.
  • Add eggs – one at a time & beating in-between each addition
  • Scrape bowl down. Add lemon juice & vanilla
  • Add in flour, baking powder, baking soda & salt.
  • Top with sour cream & then beat to combine – do not over mix.
  • Gently fold in blueberries by hand with large spatula
  • Pour into prepared pans.
  • Top each with jam & then run a knife through a couple times to swirl it throughout.
  • Bake 60- 75 minutes or until toothpick test is clean.
  • Cool on wire rack at least 10 minutes before removing from pan & then continue to cool on wire rack until room temperature before cutting.