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Recipes / April 7, 2022

Easter Dessert… or Breakfast

I’m a total sucker for a pound cake. No judgement here, please, but those frozen Sara Lee butter pound cake numbers? My god, I could eat the entire thing without even thinking about it! Those are what my grandma would use for the base of her strawberry short cakes, and I still run out and grab one every summer to this day, for that same purpose.

Every once in a while, though, I need to make one from scratch, and for Easter dessert or for a sweeter breakfast that morning, this blueberry-filled version with whipped cream and zingy lemon zest is just the ticket. Recipe from Martha Stewart.

3 1/4 cups all purpose flour, plus two tablespoons

1 tablespoon coarse salt

3 sticks softened butter

1/2 cup sour cream

2 cups sugar

1 teaspoon pure vanilla extract

9 large eggs, at room temperature

2 cups blueberries

2 tablespoons sanding sugar

Pre-heat oven to 325, butter two 5×9 loaf pans, and mix the salt and 3 1/4 flour together in a bowl.

Cream butter, sour cream, and sugar together until pale and fluffy, 8 minutes. Scrape down the sides of the bowl, and add vanilla. Mix again on medium speed.

Lightly beat eggs, and add to mixer in 4 additions, mixing thoroughly after each addition, being sure to scrape down sides. Reduce speed to low, and add flour in 4 additions, mixing just until incorporated. Toss blueberries in remaining 2 tablespoons of flour, and fold into batter. Divide batter into two pans, tap on counter to distribute, smoothing tops. Sprinkle with sanding sugar and bake until a toothpick comes out clean, about 65 minutes.

Top with sweetened whipped cream and a fresh grating of lemon zest, and enjoy!

Original recipe here.

** this post is not sponsored in any way. all thoughts and opinions are my own **

** photo by Don Lehman **


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