Blueberry Swirl Pound Cake

ByElina

Ingredients

  • 1 cup granulated sugar
  • ½ cup butter- room temperature
  • 3 eggs
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1-1/2 cups all-purpose flour
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup sour cream
  • 1 cup fresh blueberries
  • 1/4 cup Blueberry Freezer Jam – divided

Instructions

  1. Preheat oven to 325 degrees.

  2. Spray 2 – 9″ loaf pans with Bakers Joy (I highly recommend this product for all cakes)

  3. In mixer- cream together your sugar & butter. Beat until fluffy.
  4. Add eggs – one at a time & beating in-between each addition
  5. Scrape bowl down. Add lemon juice & vanilla
  6. Add in flour, baking powder, baking soda & salt.
  7. Top with sour cream & then beat to combine – do not over mix.
  8. Gently fold in blueberries by hand with large spatula
  9. Pour into prepared pans.
  10. Top each with jam & then run a knife through a couple times to swirl it throughout.
  11. Bake 60- 75 minutes or until toothpick test is clean.
  12. Cool on wire rack at least 10 minutes before removing from pan & then continue to cool on wire rack until room temperature before cutting.

source:kleinworthco

 

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Nana’s Pound Cake

Nana’s Pound Cake

ByElina Hours

Nana’s pound cake is a deliciously dense and moist cake. Enjoy a thick slice just by itself, or with a big scoop of whipped cream or frozen strawberries on top. Nana said she loved making this cake because it keeps so well – she’d make it in advance for guests, and found it tastes even better after it sits. We wouldn’t know – it never lasts long enough to tell.

From our table to yours, enjoy.