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!
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
Go behind the scenes with the Penns Woods Winery team in Chadds Ford, Pennsylvania.