When our daughters were young, I liked to make a Patriotic Berry Dessert for the 4th of July. Filled with strawberry and blueberry Jello, whipped cream, berries, and angel food cake, it was the highlight of the evening, usually enjoyed following the fireworks display. As …
Try these Blueberry Eggnog Belgian Waffles when you want something a little different. Plump fresh blueberries inside an eggnog-flavored waffle, served with a dollop of sour cream and a Homemade Blueberry Syrup. A perfect choice for Christmas morning!
Blueberry Lemon Pound Cake is a yummy dessert to serve your family.
Fresh, plump, juicy berries. Moist tender cake with a hint of lemon. While a lot of pound cakes are made in Bundt pans, I like how this one is formed in a loaf pan. Sweet and simple. Unassuming, but oh so delicious.
This is a great recipe to make when blueberries are at the height of their season, when berries can be purchased for under $2 a pint. Or if you’re really motivated, try planting your own bushes. Visit Gurney’s Seed and Nursery Catalog for Planting Ideas.
I’m sure you’ve heard the tale that if you eat pound cake, you’ll gain a pound of weight. But unlike most pound cake recipes, this recipe uses less than half a pound of butter–so you have reason to be happy!
Ingredients Needed to Make Blueberry Lemon Pound Cake
all-purpose flour
baking powder
baking soda
salt
sugar
butter
sour cream
vanilla extract
lemon extract
large eggs (3 of them)
fresh blueberries
powdered sugar
Instructions for this Recipe
Preheat oven to 325 degrees. In small bowl, combine flour, baking powder, baking soda, and salt. Set aside.
In large mixing bowl, combine sugar, butter, and sour cream. Cream together on high speed until light and fluffy, 2-3 minutes. Add extracts. Beat in eggs, one at a time, mixing well after each.
Reduce speed to low and gradually add flour mixture , mixing well.
Rinse and drain blueberries. In a small bowl, gently mix in 1 tablespoon of flour with blueberries to prevent berries from sinking. Using a rubber spatula, fold berries into batter.
Pour into 9-inch loaf pan, sprayed with cooking spray. Bake for 60-65 minutes until center tests done with toothpick. Allow to cool on wire rack before removing from pan. Garnish with powdered sugar. Serves 10-12
This recipe makes a wonderful dessert to serve guests the next time you have company. Serve with a cup of tea or a glass of lemonade.
Preheat oven to 325 degrees. In small bowl, combine flour, baking powder, baking soda, and salt. Set aside.
In large mixing bowl, combine sugar, butter, and sour cream. Cream together on high speed until light and fluffy, 2-3 minutes. Add extracts. Beat in eggs, one at a time, mixing well after each. Reduce speed to low and gradually add flour mixture , mixing well.
In a small bowl, toss blueberries with 1 tablespoon flour to prevent berries from sinking in the batter. Fold berries into batter. Pour into 9-inch loaf pan, sprayed with cooking spray. Bake for 60-65 minutes until center tests done with toothpick. Allow to cool on wire rack before removing from pan. Garnish with powered sugar. Serves 10-12
Notes
*Unless otherwise indicated all butter on this site is salted.
Like This Recipe?Share on Facebook / Instagram - Please mention @countryatheartrecipes or tag #countryatheartrecipes
Italian Ricotta Cheesecake with Blueberries is so easy to put together and quite delicious. The blueberry sauce is a sweet lovely compliment to the fluffy cheesecake. I love cheesecake, especially New York Style baked cheesecake. My mother-in-law introduced me to it years ago when she …
We love Mixed Berry Scones! What’s not to love? Moist, tender crumb with sweet berries. Blackberries. Blueberries. Raspberries.Continue reading Mixed Berry Scones