Blueberry Pound CakePosted by in Food
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
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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