Appalachian Blueberry Pie - Apricot-Filled Blueberry Biscuits - Blueberry Baskets - Blueberry Cake - Blueberry Cornmeal Cake -
Blueberry Corn Muffins - Blueberry Custard - Blueberry Graham Cake - Blueberry Ice Cream Pie - Blueberry Italian Cheesecake -
Blueberry Lattice-Top Pie - Blueberry Lemon Pound Cake - Blueberry Monkey Bread - Blueberry Muffins - Blueberry Orange Chiffon Pie - Blueberry Orange Muffins - Blueberry Patch Pound Cake - Blueberry Pie - Blueberry Pudding with Hard Sauce - Blueberry Sorbet -
Blueberry Sour Cream Cake - Blueberry Spice Cake - Blueberry Vinaigrette - Blue Wally Pancakes - Boo Berry Bats Over Blue Moons - Chocolate Blueberry Bundt Cake - Crumb-Topped Blueberry Oatmeal Cake - Fourth of July Parfait - Frozen Blueberry Parfait -
Low-Fat Blueberry Pancakes - Low-Fat Lemon Blueberry Chicken Salad - Red, White and Blue Berry Pound Cake -
Refrigerator Blueberry Pudding - Roast Duck with Blueberry Sauce - Savory Blueberry Sauce
Blueberry Corn Muffins - Blueberry Custard - Blueberry Graham Cake - Blueberry Ice Cream Pie - Blueberry Italian Cheesecake -
Blueberry Lattice-Top Pie - Blueberry Lemon Pound Cake - Blueberry Monkey Bread - Blueberry Muffins - Blueberry Orange Chiffon Pie - Blueberry Orange Muffins - Blueberry Patch Pound Cake - Blueberry Pie - Blueberry Pudding with Hard Sauce - Blueberry Sorbet -
Blueberry Sour Cream Cake - Blueberry Spice Cake - Blueberry Vinaigrette - Blue Wally Pancakes - Boo Berry Bats Over Blue Moons - Chocolate Blueberry Bundt Cake - Crumb-Topped Blueberry Oatmeal Cake - Fourth of July Parfait - Frozen Blueberry Parfait -
Low-Fat Blueberry Pancakes - Low-Fat Lemon Blueberry Chicken Salad - Red, White and Blue Berry Pound Cake -
Refrigerator Blueberry Pudding - Roast Duck with Blueberry Sauce - Savory Blueberry Sauce
Blueberry Lemon Pound Cake
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
4 large eggs, separated
1 tbsp finely grated lemon zest
1 tsp pure vanilla extract
3/4 cup sour cream
1 1/2 cups all-purpose flour
1 tsp baking powder
Pinch of salt
1 3/4 cups Gingerich Farms blueberries, lightly rinsed and dried
Preheat oven to 350 degrees. Butter a 9 x 5 x2 3/4 loaf pan. Line the bottom with a piece of parchment or waxed paper, and butter the paper. Lightly dust the pan with flour, shaking out the excess. In a mixing bowl, cream the butter and the sugar with an electric mixer until light and fluffy. Add the egg yolks, lemon zest and vanilla extract; beat until smooth. Add the sour cream and beat to combine. Sift the flour, baking powder and salt together, add to the butter mixture in three batches, stirring with a wooden spoon until just combined. Beat the egg whites in a bowl until they hold soft peaks. Stir a third of the whites in to the batter to combine. Fold the remaining whites into the batter with a rubber spatula until just combined. Do not over mix. Fold the blueberries into the batter. Scrape into the prepared pan. Bake for 35 minutes. Reduce the oven temperature to 325 degrees and bake 45 minutes longer or until pound cake is golden brown and a toothpick comes out clean when inserted in the center. Cool the cake in the pan on a rack for at least 1 hour before turning it out of the pan. Then place it back on the rack and allow it to cool completely. For a real treat, top a slice of this sumptuous pound cake with a generous scoop of the Blueberry Sorbet. Yield: 1 loaf.
Submitted by Cynthia Miller adapted from Parade Magazine
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
4 large eggs, separated
1 tbsp finely grated lemon zest
1 tsp pure vanilla extract
3/4 cup sour cream
1 1/2 cups all-purpose flour
1 tsp baking powder
Pinch of salt
1 3/4 cups Gingerich Farms blueberries, lightly rinsed and dried
Preheat oven to 350 degrees. Butter a 9 x 5 x2 3/4 loaf pan. Line the bottom with a piece of parchment or waxed paper, and butter the paper. Lightly dust the pan with flour, shaking out the excess. In a mixing bowl, cream the butter and the sugar with an electric mixer until light and fluffy. Add the egg yolks, lemon zest and vanilla extract; beat until smooth. Add the sour cream and beat to combine. Sift the flour, baking powder and salt together, add to the butter mixture in three batches, stirring with a wooden spoon until just combined. Beat the egg whites in a bowl until they hold soft peaks. Stir a third of the whites in to the batter to combine. Fold the remaining whites into the batter with a rubber spatula until just combined. Do not over mix. Fold the blueberries into the batter. Scrape into the prepared pan. Bake for 35 minutes. Reduce the oven temperature to 325 degrees and bake 45 minutes longer or until pound cake is golden brown and a toothpick comes out clean when inserted in the center. Cool the cake in the pan on a rack for at least 1 hour before turning it out of the pan. Then place it back on the rack and allow it to cool completely. For a real treat, top a slice of this sumptuous pound cake with a generous scoop of the Blueberry Sorbet. Yield: 1 loaf.
Submitted by Cynthia Miller adapted from Parade Magazine