Pound cake

Sheer elegance: Spring brings new ingredients to the table bursting with flavor and vivid colors, such as fresh berries that make a perfect topping for a perfect pound cake. (Tom Wallas/Minneapolis Star Tribune/MCT)

1 c. sour cream
Blueberry Sauce (see recipe below)

Preheat oven to 350 degrees. Grease and flour a 10-inch springform pan, tube pan or 2 loaf pans.

In a medium bowl, sift together flour, baking powder, salt and baking soda.

In a large bowl, with an electric mixer, beat the butter until it is smooth and creamy. Slowly add the sugar, while continuing the beating until the mixture is light and fluffy. Add the cream cheese and lemon zest and continue beating.

Add eggs one at a time, beating well. Add flour mixture alternately with sour cream, beating until smooth after each addition. Pour batter into prepared pan(s).

Bake until toothpick inserted into cake comes out clean, about 1 hour and 20 minutes for 10-inch pans (40 to 45 minutes for loaf pans).

Serve with Blueberry Sauce and fresh berries or whipped cream.

Blueberry sauce

Makes about 2 cups

1 pint blueberries (or about 12 oz. frozen and thawed)
1/3 c. sugar
3 tbsp. fresh lemon juice, strained
1 tbsp. water
1 1/2 tsp. cornstarch

In a stainless steel pot, combine blueberries, sugar and lemon juice. Cook over medium-high heat until the blueberries burst.

Combine water and cornstarch into a paste and whisk into blueberries. Cook until thickened, about 1 minute. Cool and refrigerate.


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