Ahem, YUM. Seriously, this pound cake with blueberry swirls was DELISH. I’m not about to pretend that this dish is healthy… But it is healthier than if you made a pound cake with chocolate or Nutella swirls. So at least there’s that?
I love this recipe for 2 major reasons:
- This pound cake with blueberry swirls involves blueberries, which are by far my favorite of all of the berries. As evidenced in this lemon and blueberry cake recipe, this baked blueberry crisp, and this blueberry lemon cheesecake bites recipe. I’m nothing if not consistent.
- This dessert recipe is also the perfect dish to make for dessert one night, and then consume as leftovers for brunch the next morning. And I love when dishes can be repurposed like that.
FYI, this dish keeps really well. Feel free to eat it for days on end for breakfast and as a sweet treat/nightcap! I made it while at my parents’ house in Colorado and we ate it for nearly a week straight.
Oh and PS my mom desperately needs a loaf pan so yes, yet again I had to improvise – I actually used a 9″ x 11″ baking pan this time and cut the pound cake into little squares instead of horizontal slices. Can’t wait to get back to Dallas and make this for real… maybe I’ll even find a way to “fall” it up a bit with cranberry or pomegranate swirls!
Keep reading for the full recipe.
Pound Cake with Blueberry Swirls
This pound cake goes beautifully with vanilla ice cream! Just add a scoop... and maybe a few blueberries, just for aesthetics' sake (obviously).
- 1 1/2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1/4 teaspoon of baking powder
- 1/2 cup (1 stick) of butter, at room temperature; plus extra for pan
- 1 1/4 cups plus 2 tablespoons of sugar, separated
- 2 large eggs
- 1/2 teaspoon of vanilla extract
- 1/2 cup of sour cream, at room temperature
- 1 1/4 cups of blueberries
- Preheat the oven to 350ºF (175ºC) and butter a loaf pan.
- In a large mixing bowl, combine the flour, salt, and baking powder.
- In another large mixing bowl, beat the butter and 1 1/4 cups of sugar together until the mixture becomes light and fluffy, about 5 minutes. Add the eggs and vanilla extract, mix again to combine.
- While mixing the sugar mixture, slowly add the flour mixture, 1/2 cup at a time, and the sour cream until all of the ingredients are completely incorporated. Pour the sugar and flour mixture into the loaf pan.
- In a food processor or blender, combine the remaining sugar (about 2 tablespoons) with the blueberries. Puree until smooth and then pour the blueberry mixture into the loaf pan, on top of the cake batter. Using a knife, swirl the blueberry mixture into the cake batter (trust me, it will look pretty!).
- Place the loaf pan in the oven for about 1 hour and 15 minutes, or until the top of the cake is a nice golden brown and the toothpick test comes out clean.
- Let cool in the pan for about 30 minutes before removing the cake from the pan and placing it on its serving platter. Let the cake cool completely before slicing and serving.