Spring treat & Wine Pairing

Blueberry Lemon Sour Cream Pound Cake

Last week our GM Andrea Creato whipped up a few loaves of these sweet thangs & was kind enough to share with our management team.  This recipe is perfect for spring! Its sweet but not heavy with fresh lemon in the cake and the glaze that gives bright pops of flavor while you enjoy sweet, juicy blueberries in each bite!

I know what you're thinking- sour cream? In a cake? But sour cream is actually a wonderful baking ingredient that gives cake a very moist body without losing that fluffy cake quality we love and the slight tang of the sour cream in this recipe sings perfectly with the lemon! (Tip: We've also had success with adding in mayo to chocolate cake as well!). 

This is an easy dessert that not only looks beautiful but tastes wonderful! We paired it with our new Brut Rose, the peachy, cherry & apple skin notes mingled well with the fresh fruit in the cake while the bubbles augment the citrusy notes in this dessert. This would also pair well with our semi-sweet Moscato Rose '19 with the juicy watermelon notes singing the same spring tune as the citrus in the cake while the hint of effervescence and refreshing finish lift up the sweeter notes on both sides! 

Ingredients

• 1.5 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter – room temperature
• 1.5 cups sugar
• 3 eggs
• 1/4 cup fresh squeezed lemon juice
• 1.5 tablespoons lemon zest
• 1/2 cup sour cream 
• 1.5 cups blueberries – divided
• 1/2 tablespoon flour

Lemon Drizzle

• 1.5 cups confectioners (powdered) sugar
• 1.5 tablespoons lemon zest
• 3 tablespoons fresh squeeze lemon zest

Instructions

1. Preheat the oven to 325 degrees.  Spray or butter the bottom and sides of a 9×5 loaf pan.
2. In a medium sized mixing bowl, whisk or sift together the flour, baking soda, and salt.  Set aside when finished.
3. In a large mixing bowl, cream together the butter and sugar until the light and fluffy.
4. Add the eggs, one at a time.  Add the lemon juice, lemon zest, and sour cream and mix until combined. 
5. Add the flour mixture in batches just until well incorporated in the wet ingredients.
6. Toss the blueberries in 1/2 tablespoon of flour.  This will help them to not sink to the bottom of the cake.
7. Gently fold 1 cup of blueberries into the batter, reserving the final 1/2 cup of berries to sprinkle on top of the cake after if is in the pan.
8. Pour batter into a buttered bread loaf pan and sprinkle remaining berries on the top.
9. Bake for 50 to 65 minutes until a toothpick inserted into the center of the cake comes out clean.
10. Cool in the pan for 15 minutes before removing to a wire rack to finish cooling down.

Lemon Drizzle

1. Stir together the confectioners sugar with the lemon juice and lemon zest.
2. Drizzle on the top of the cooled cake.  Garnish with fresh blueberries and lemon zest if desired.

Bundt Pan Directions:  Double the cake batter recipe for a bundt pan and cook an additional 15-30 minutes as needed, until a tooth pick inserted in the center comes out clean.


This recipe was developed by Jennifer Grissom for more recipes check out her website: www.savorwithjennifer.com

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