Blueberry Sour Cream Pound Cake
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!
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Sue — April 3, 2010 @ 1:28 am
this was absolutely amazing!!!! light and tasty for a pound cake too, that was surprising!
Cooking Rookie — April 3, 2010 @ 5:06 am
I was just finishing up some sour cream that was about to expire. Yesterday I made a really good mushroom-eggplant quiche http://cookingrookie.blogspot.com/2010/04/mushroom-and-eggplant-quiche.html.
. I wish I had seen your post earlier – your cake looks just perfect! I’m saving your recipe to try when I next buy sour cream.
And today I made an incredibly terrible cake
Thanks for sharing!
admin replied: — April 3rd, 2010 @ 6:06 am
Oh bummer! I hate when I make terrible cakes, cause what do you do with them? It’s ok, you have to make some bad ones in order to make some great ones!
Sasha — April 3, 2010 @ 12:26 pm
This looks totally amazing. Love it and also enjoyed your discussion of Martha Stewart. Check out my blog as well . . .
Proof Read — April 3, 2010 @ 1:05 pm
Ingredient list is missing blueberries.
This cake uses a TABLESPOON of salt? Really? A Tablespoon?
admin replied: — April 3rd, 2010 @ 2:34 pm
Added blueberries. We all forget things sometimes. And yes, a Tablespoon.
Tweets that mention Blueberry Sour Cream Pound Cake | Bonnie the Baker – A Cooking & Baking Blog -- Topsy.com — April 3, 2010 @ 3:29 pm
[...] This post was mentioned on Twitter by Bonnie Lewis, Bonnie Lewis. Bonnie Lewis said: Is it allowed to say a bad word and "Martha Stewart" in the same sentence? http://bit.ly/cnvaeT [...]
Cell Block Homie — April 3, 2010 @ 3:46 pm
“IF you faux pas, just stuff your mouth with cake.” LOL, YES! Or just stuff your mouth with cake anyway! Great writing, Bonnie the Baker! Delicious cake! Through secret channels and confidential contacts I was able to secure an ENTIRE LOAF of this Blueberry Sour Cream Cake and let me tell you folks, it’s not easy to smuggle treats into prison. However, through some of Martha’s old contacts and cell b*+@#~$ I was able to call in some favors. The blueberries were whole and not soggy or shriveled, the cake was moist but not crumbly, and the flavor was mild and balanced. I can’t wait until I can get my hands on some lemon zest whipped cream to top it with! But you know, things move slow on cell block six. Shout out to my homies and Martha, yo.
Crepes of Wrath — April 3, 2010 @ 6:57 pm
This pound cake looks absolutely perfect!
Nutmeg Nanny — April 6, 2010 @ 2:27 am
What a delicious looking cake! Martha does know her stuff…even if she is an ex con…haha doesn’t that sound so weird to say.
Sara — April 6, 2010 @ 7:14 pm
This looks divine and so moist! Yum!!!
julia — April 6, 2010 @ 10:05 pm
I am making this tonight with strawberries. Freaking good job!
LaChelle @ SugarDuchess — April 6, 2010 @ 11:16 pm
Oh baby oh baby. I love blueberries in pound cake. Go Martha. And Bonnie
Emil — April 20, 2010 @ 5:10 pm
Martha is a genius! I might be making it tomorrow!
Amy — April 23, 2010 @ 4:56 pm
[...] This post was mentioned on Twitter by Bonnie Lewis, Bonnie Lewis. Bonnie Lewis said: Is it allowed to say a bad word and “Martha Stewart” in the same sentence? http://bit.ly/cnvaeT [...]
Brad — April 25, 2010 @ 6:22 am
[...] This post was mentioned on Twitter by Bonnie Lewis, Bonnie Lewis. Bonnie Lewis said: Is it allowed to say a bad word and “Martha Stewart” in the same sentence? http://bit.ly/cnvaeT [...]
Steve — April 25, 2010 @ 11:16 am
Oh baby oh baby. I love blueberries in pound cake. Go Martha. And Bonnie
chad c — September 29, 2010 @ 3:57 am
made this tonight … it was good, but I’m thinking it needs a little lemon zest or lemon glaze, or maybe some raspberries mixed in for some extra umph.
Strawberry Goat Cheese Pound Cake | Fat Girl Trapped in a Skinny Body — August 30, 2011 @ 3:53 pm
[...] got inspired to make a pound cake from Bonnie. Doesn’t that look so good? I think I drooled on my keyboard. I made a cinnamon cream cheese [...]
Carol Ann from Mom It Forward — December 29, 2011 @ 11:05 pm
You’ve inspired me to this. Your photgraphy is just stunning!
Bonnie replied: — January 7th, 2012 @ 3:43 am
Thank you Carol!!!