I’ve said it once and I’ll say it again. Martha knows her stuff. I love Martha Stewart. Her recipes are delicious. When Martha got out of jail (is this taboo to mention?! No one ever mentions it, but it did happen.) Anyway, when Martha got out of jail, my Mom was discussing it, and my Dad said, “Who’s Martha Stewart.” Dead serious. No joke.
So let’s start with the basics. Martha Stewart is someone who asks you to roll your blueberries in flour before putting them in this cake.
She is someone who calls for 3 sticks of butter for this recipe and it taste so good that you don’t even care that three sticks of butter is overkill, and that it’s an amount you wont even admit to your guests.
She is someone who makes me love pictures like this. Ahh, cake batter. It’ the real deal. The lick the beaters like a child real thing.
She knows that folding is the only technique that will work for these blueberries to be incorporated into the batter.
And she knows a little sanding sugar before baking goes a long way.
And Martha is a woman who makes a damn good pound cake. Can you say that word and Martha Stewart in the same sentence? Oh well. IF you faux pas, just stuff your mouth with cake.
Martha Stewart’s Sour Cream Blueberry Pound Cake from Martha Stewart Living
3 1/2 cups all purpose flour
1 tablespoon coarse salt
3 sticks unsalted butter
1 cup sour cream
2 cups sugar
1 teaspoon pure vanilla extract
9 room temperature eggs
a bit of sanding sugar
2 cups fresh blueberries
Preheat oven to 325 degrees F. Butter two 5-by-9 inch loaf pans. Fold by hand two cups of blueberries with enough all purpose flour to cover blueberries. Combine 3 1/2 cups of all-purpose flour and 1 tablespoon of coarse salt in a bowl. Soften 3 sticks of unsalted butter and cream with 2 cups of sugar and 1 cup of sour cream in a mixer with a whisk attachment on high speed for about 8 minutes. It should be fluffy in texture. Scrape down the sides of bowl, reduce speed to medium and add room temperature eggs that have been lightly beaten along with 1 teaspoon of pure vanilla extract. Reduce speed to low, and add flour in four additions, mixing thoroughly after each addition and scraping the sides of the bowl. Mix until just incorporated. Fold in two cups of blueberries into the batter. Divide batter equally between two pans, tapping filled pans on counter to evenly distribute, and smooth out the tops of the cakes with spatula or large spoon. Sprinkle sanding sugar on top of batter. Place in oven and bake for about 65 minutes, or until something inserted into middle of the cakes come out smooth. After baking, allow cakes to cool completely on wire racks before tipping upside down and allowing cake to be removed from pans. Enjoy!