Blueberry Swirl Pound Cake

Blueberry Swirl Pound Cake is the perfect spring treat. Dense, yet tender & oh so delicious, you'll have everyone asking for this easy pound cake recipe loaded with blueberries.

Course Breakfast, Dessert

Cuisine American

Keyword blueberry, pound cake

Prep Time 12

Cook Time 1 10

Total Time 1 22

Servings servings

Calories 252kcal

Ingredients

1 cup granulated sugar
½ cup butter room temperature - salted or unsalted
3 eggs
2 tbsp lemon juice
1 tsp vanilla extract
1½ cups all-purpose flour
¼ tsp baking powder
¼ tsp baking soda
½ tsp table salt
½ cup sour cream
1 cup blueberries fresh
¼ cup blueberry jam divided

US Customary - Metric

Instructions

Preheat the oven to 325 degrees.
Spray TWO - 9" loaf pans with Bakers Joy (I highly recommend this product for all cakes) or you can liberally grease and flour the pans.
Cream together the sugar and butter in the mixing bowl - beat until fluffy.
Add the eggs – one at a time - beating in-between each addition.
Scrape down thebowl. Add lemon juice and vanilla.
Add the flour, baking powder, baking soda, and salt. Mix until just combined.
Mix in the sour cream - beat to combine – do not over mix.
Gently fold in the blueberries by hand with large spatula.
Pour into the prepared pans.
Top each loaf with jam and then run a knife through the loaves a couple of times to swirl it throughout.
Bake for 60- 75 minutes or until toothpick test is clean.
Cool on a wire rack for at least 10 minutes before removing from the pan and then continue to cool on the wire rack until room temperature before cutting.

Nutrition