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Blueberry Pound Cake with Blueberry Sauce

Servings 2 pound cakes 2 Cups blueberry sauce


  • Blueberry Pound Cake
  • 12 oz butter softened plus more for coating pans
  • 1/2 C sour cream
  • 2 C granulated sugar
  • 9 eggs room temperature and slightly beaten
  • 16 oz all purpose flour
  • 1 tbsp salt
  • 1 tsp vanilla
  • 2 C blueberries fresh or frozen and thawed to room temp
  • Blueberry Sauce
  • 2 C blueberries
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1 tbsp corn starch
  • 1 tbsp cold water


  • Preheat oven 325 degrees F.
  • Coat the inside of two 9 x 5 loaf pans with butter on the bottom and up the sides.
  • In the bowl of a stand mixer fitted with a dough hook, cream the butter, sour cream and sugar.
  • Add the eggs in four parts, mixing on low and scraping the bowl in between additions.
  • Add the salt and vanilla.
  • Add the flour, one half cup at a time and continue mixing on low and scraping the sides of the bowl down in between additions.
  • Once everything is incorporated well, remove the dough hook and fold in the berries.
  • Divide the mixture between the two loaf pans.
  • Tap the pans to remove any air pockets.
  • Bake in the oven for one hour or until a toothpick inserted into the center comes out clean.
  • Remove from oven and allow the cakes to cool in the pans for 30 minutes.
  • Remove the cakes from the pans and set on a cooling rack until completely cooled before slicing and serving.
  • Blueberry Sauce
  • In a small saucepan, combine the blueberries, lemon juice, vanilla and salt.
  • Bring to a boil over med/hi heat.
  • Turn the heat to med/low and simmer until the berries open.
  • Combine the corn starch and cold water to make a slurry.
  • Stir the slurry into the blueberry mixture and remove from heat when thickened.
  • Serve the sauce over the cooled cake slices.


Recipe by: Connie Murray@Happybellyfoodie.com