Blueberry & Lemon Sour Cream Pound Cake with Cream Cheese Icing and Blueberry Swirls
Ingredients
For the Cream Cheese Icing:
4 oz cream cheese, softened
¼ cup (½ stick) unsalted butter, softened
2 cups powdered sugar, sifted
1 tsp vanilla extract
2–3 tbsp milk or cream (for drizzling consistency)
For the Pound Cake:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sour cream, room temperature
½ cup whole milk
2 tsp vanilla extract
2 tbsp lemon zest (from about 2 lemons)
3 tbsp fresh lemon juice
1 ½ cups fresh or frozen blueberries (tossed with 1 tbsp flour to prevent sinking)
For the Blueberry Swirl Sauce:
1 cup blueberries (fresh or frozen)
¼ cup granulated sugar
1 tbsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water (slurry)
Instructions
Step 1: Make the Pound Cake
Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan.
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream butter and sugar until light and fluffy (3–4 minutes).
Add eggs one at a time, mixing well. Stir in vanilla, lemon zest, and lemon juice.
Mix in dry ingredients alternately with sour cream and milk, starting and ending with flour mixture.
Fold in floured blueberries gently.
Pour batter into prepared pan and smooth top.
Bake 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
Step 2: Make Blueberry Swirl Sauce
In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until berries burst and release juices.
Stir in cornstarch slurry and cook 1–2 minutes until thickened.
Cool completely before using.
Step 3: Make Cream Cheese Icing
Beat cream cheese and butter together until smooth.
Add powdered sugar and vanilla, mixing until creamy.
Add milk/cream 1 tbsp at a time until pourable.
Step 4: Assemble & Decorate
Place cooled cake on serving platter.
Pour cream cheese icing over top, letting it drip down sides.
Dollop blueberry swirl sauce in small amounts on top of icing and use a skewer or toothpick to marble it into swirls.
Pipe decorative swirls with some icing tinted with purple gel food coloring (like in your picture).
Garnish with fresh blueberries and a sprinkle of crushed graham crackers or cookie crumbs (optional).