This Mile High Blueberry Pound Cake recipe is moist, buttery, and bursting with juicy blueberries in every bite!
2 cups (4 sticks) butter, room temp.
4 cups sugar
1 teaspoon salt
1 tablespoon vanilla extract
8 large eggs, room temp.
1 1/3 cups sour cream, room temp.
4 ½ cups cake flour or White Lily All Purpose Flour, plus 1/4 cup more for blueberries
2-3 cups fresh or frozen blueberries (if frozen, completely thaw and drain, then rinse and towel off)
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat and adding a parchment paper square between the two pieces. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add 1/2 cup flour, salt, and vanilla extract and beat until combined. Scrape the bottom and sides of the mixing bowl. Add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Add sour cream and beat to combine. Add the rest of the flour in 2 additions, beating on low until it just disappears. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour about a 1” layer of batter into prepared pan. Rinse blueberries, and while they’re still damp, toss them in 1/4 cup flour. Gently fold in blueberries to the remainder of the batter. Pour batter into prepared tube pan. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 1/2 hours to 2 3/4 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.
Lemon glaze:
Zest of one lemon
2 cups powdered sugar
Juice of one lemon (about 2-4 tbsp)
Sift powdered sugar into a bowl and add 2 tbsp lemon juice. Beat with an electric mixer. Add lemon juice a tiny splash at a time until desired consistency. If a thicker icing is desired, add more powdered sugar, one tablespoon at a time. If a thinner icing is desired, add more lemon juice or water, one teaspoon at a time. Slowly pour over cooled cake.
3 comments
Lupe, either one works! I’ve updated the written recipe to include more sour cream, though! I prefer that version as it’s a bit richer
The ingedients in the recipe don’t match the ingredients in the video. Which is the correct recipe to follow?
Do you sell the square cake stands?