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Blueberry Pound Cake with Blueberry Sauce

Blueberry Pound Cake with Blueberry Sauce

David Venable

An ode to the blueberry! This pound cake showcases those tasty, antioxidant-rich berries beautifully.

Cake

  • 1 cup blueberries
  • 2 Tbsp flour
  • 1 box pound cake mix
  • 2/3 cup water
  • 2 eggs
  • 5 Tbsp room-temperature butter
  • 1/8 cup + 2 Tbsp sour cream
  • Zest of half a lemon

Blueberry Sauce

  • 3 cups blueberries
  • 1/4 cup sugar
  • 1/8 cup water
  • 3 Tbsp lemon juice
  • Zest of half a lemon

Garnish

  • Whipped cream (optional)

Directions

Preheat the oven to 350°F. Lightly grease a loaf pan. Set aside.
To prepare the cake, toss the blueberries with flour in a bowl. Set aside.
Put the remaining ingredients into a food processor and process for 3 minutes. Scrape the sides and process for 3 more minutes. Stir in the flour-coated blueberries with a spatula. Pour the batter into a the prepared pan and bake for 45-55 minutes.
To make the sauce, place all the ingredients into a food processor and process for 4-6 minutes. Drizzle the sauce on top of the sliced pound cake. Top with whipped cream, if desired.

Cook's Notes

Use only fresh fruits for the blueberry sauce, it will have a better consistency.

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