Blueberry Pound Cake

Martha has a recipe for blackberry pound cake in July/Aug Everyday Food, but notes you can swap blueberries for blackberries, which is what I did. This was easy to whip up – basically a pound cake with blueberry puree swirled through it. I subbed out whole wheat pastry flour for half of the regular flour and I added some cinnamon (about 1/2 tsp) to the blueberry puree. Everyone in my house gobbled this up almost instantly. It was sweet and moist and very good.

1/2 c butter

6 oz berries

1 1/4 c plus 2 tbsp sugar

1 1/2 c flour

1/2 tsp salt

1/4 tsp baking powder

2 eggs

1/2 tsp vanilla

1/2 c sour cream

Puree berries with 2 tbsp sugar. Cream butter and sugar. Add eggs and vanilla, mix. Add dry ingredients alternating with sour cream. Put half the batter in a loaf pan and top with 1/2 cup puree. Put in rest of batter and cover with remaining puree. Bake at 350 for  1 hour 15 min.

Note Martha says to only put 1/2 cup puree in the middle of the batter. I think this might be a typo and she meant to say put half of the puree in the middle. I did it as the recipe said and there wasn’t much in the middle and tons on top. I would definitely put half in the middle to even things out.

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13 Responses to Blueberry Pound Cake

  1. Alexandra says:

    Thanks for this great idea for dinner tonight. And, blueberry season will be early this year. Looks delicious!

  2. marthaandme says:

    I must admit we had some for dinner, but then we also ate it for breakfast since it’s close to being a coffee cake! And hey, it has fruit in it.

  3. Alene says:

    I am so going to make this this week!! Perfect for Sunday morning breakfast. Tx!

  4. Sheryl says:

    I think I need to come camp out in your house for a bit, to be able to truly eat – instead of read about with lust – all these goodies!

  5. Frugal Kiwi says:

    A sour cream pound cake with berries is right up my alley. Will have to bookmark this one for when berries are in season Down Under.

  6. I want to make this but with whole wheat flour and agave for the sweetener. Would you be willing to do a test run of this healthier version? I’ll try to remember to report back once I make it that way (just short the agave a bit because it’s sweeter than sugar).

  7. John says:

    wow! looks amazing. the picture of the whole loaf is making my mouth water.

  8. megan says:

    This looks like a great pound cake!

  9. Mmmm – this sounds like a winner!

  10. Putting the ingredients on my shopping list now. My son LOVES blueberry pound cake. He’s going to be PSYCHED when I make this for him.

  11. Yum. I think I’ll mix blueberries and blackberries. I’ve been looking for a recipe like this, thanks!

  12. marthaandme says:

    That sounds like a great combo

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