Patriotic Pound Cake
Ok, admittedly when I set out to try my hand at pound cake I was planning it for this week.
In my head I’d use raspberries, blueberries and sour cream and it would be so darling and red white and blue and you’d all swoon at my cleverness.
Red, White and Blue
The reality is, that while they started out vibrant, the colors sort of baked right out of the cake. So yes, I realize that the final product isn’t patriotic at first glance but it is delicious and filled with love, and really, what’s more American than that??
Here’s What You’ll Need
1 Stick of Salted Butter – room temperature
3 oz of Fresh Blueberries
1/4 Tsp of Fresh Lemon Juice
3 oz of Fresh Raspberries
1 1/2 Cup of Flour
1 1/4 Sugar (plus a little extra for your fruit filling)
1/2 Tsp of Salt
1/4 Tsp of Baking Powder
2 Eggs
1/2 Tsp of Vanilla Extract
1/2 Cup of Sour Cream – at room temperature
Tools Needed – Loaf Pans, parchment paper
Puree
First preheat your oven to 350. Next you need to work on your fruit filling. In a food processor or blender puree blueberries, lemon juice and 1 Tbls of sugar. Remove puree, clean out the processor and add raspberries and 1 Tbls of sugar (no lemon juice for this one). Set both purees to the side.
Butter Me Up
Use butter to generously grease your pan (or pans in my case). Next add parchment paper, then butter the parchment paper too. If you ever wonder why other people can remove cakes or loaves and slice easily it’s because they’re using parchment so don’t ignore this step!!
Mixed Up
In a medium bowl mix your dry ingredients: flour, salt, and baking powder, set to the side. In a large mixing bowl beat butter and sugar together until fluffy. Add eggs and vanilla and combine. Mix on low adding in 1/3 of your flour mixture, once that’s mixed add in 1/2 of your sour cream. Repeat this step until everything is totally combined.
Blueberry Hill
Layer the finished batter into the bottom of your loaf pan and add a layer of blueberry puree dollops. Cover with another layer of batter and then add your raspberries.
Topped With Raspberries
Put into oven and bake for an 1 1/4 hour or until a toothpick inserted into the middle of the loaf comes out clean.
Fresh from the Oven
Little Loaves
Once the loaves cool you can easily remove them from the pan by pulling up on the parchment.
Out of the Pan
Slice up and serve on a platter for your guests… this is delicious along side a cup of coffee on 4th of July morning.
