Blueberry Swirl Pound Cake
Ingredients
- 1 cup granulated sugar
- ½ cup butter- room temperature
- 3 eggs
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1-1/2 cups all-purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup sour cream
- 1 cup fresh blueberries
- 1/4 cup Blueberry Freezer Jam – divided
Instructions
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Preheat oven to 325 degrees.
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Spray 2 – 9″ loaf pans with Bakers Joy (I highly recommend this product for all cakes)
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In mixer- cream together your sugar & butter. Beat until fluffy.
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Add eggs – one at a time & beating in-between each addition
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Scrape bowl down. Add lemon juice & vanilla
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Add in flour, baking powder, baking soda & salt.
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Top with sour cream & then beat to combine – do not over mix.
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Gently fold in blueberries by hand with large spatula
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Pour into prepared pans.
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Top each with jam & then run a knife through a couple times to swirl it throughout.
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Bake 60- 75 minutes or until toothpick test is clean.
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Cool on wire rack at least 10 minutes before removing from pan & then continue to cool on wire rack until room temperature before cutting.
source:kleinworthco
