Listen here. Spring calls for sweet, citrusy baked goods. Topped with blueberry sauce. Am I right?
Doubters beware. You're going to fall in love. Then you're going to make this pound cake and blueberry sauce all Spring long. And into the Summer. And when you've finally had your fill, you'll make it just once more. That's the kind of thing you do. I know, I do that too.
And if you're like Mimi, you'll toast a slice of this luscious cake and pour the sauce on warm. Enjoy!
Here's our recipe:
Lemon Pound Cake with Blueberry Sauce
1 1/2 C butter, room temperature
2 1/2 C sugar
1 t vanilla
1/2 C heavy cream
1/3 C fresh lemon juice
3 C flour
3 T corn starch
1 t baking powder
1 t salt
1 T lemon zest
Preheat your oven to 350℉. Prepare your bundt pan or 2 loaf pans by greasing and coating with flour.
In a large bowl cream together your butter and sugar until light and fluffy, about 3-4 minutes. Add your eggs, one at a time, mixing in between each addition. Mix in your vanilla.
In a separate bowl, sift together your flour, corn starch, baking powder and salt.
Pour cake mix into your prepared pan(s) and bake at 350℉ for approximately 80-90 minutes for the bunt pan and 45-55 minutes for your two loaf pans. Remove cake from the oven and allow it to cool at least 20 minutes. Slice and serve with delicious Blueberry Sauce.
3 C blueberries
1/4 C honey
2 T granulated sugar
3/4 C water
1 t corn starch
1 t lemon zest
In a sauce pan over medium-low heat, combine your water and corn starch. Stir to dissolve the corn starch completely. Next, add your blueberries, honey and sugar and turn the heat up to medium-high to bring the ingredients to a boil, stirring gently. Boil blueberries for about 3-4 minutes then turn sauce down to a simmer and allow to thicken to your desired consistency. Before removing sauce from the heat, stir in your lemon zest.
Pour warm Blueberry Sauce over a slice of Lemon Pound Cake and enjoy!