You can’t really go wrong with a classic pound cake, especially when it has a special touch. And this ripple of fresh blueberries is all kinds of special. The cake is tender with this juicy pop of lemony berries swirled through. Not only is it delicious, but it is so pretty to look at – and makes for an impressive presentation with an easy preparation. Present this to your guests at any summer event and they are sure to be impressed. Or just leave it on the counter and cut a piece for yourself whenever the mood hits you.
Fresh berries are cooked into a thick jam with hint a lemon juice. The cornstarch thickens it up nicely, so it will swirl into the cake rather than melt throughout. The cake is a simple, tender pound cake enriched with cream cheese. Layer the batter and the jam in the pan – three cake, two jam – then swirl it through in a spiral pattern first one direction, then the other. I like to use a really thin cake tester or long toothpick, but a thin bladed knife works too. Bake until the top of the cake is golden and firm and a tester inserted in the center comes out very clean.
Ingredients
- For the Ripple
1 ½ cup fresh blueberries
¼ cup granulated sugar
Zest of one lemon
2 Tablespoons lemon juice
1 Tablespoon water
2 Tablespoons cornstarch
- For the Cake
½ cup (1 stick) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 ¼ cup granulated sugar
1 teaspoon vanilla bean paste of vanilla extract
4 large eggs, at room temperature
1 ¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon kosher salt
Directions
- For the Ripple
- Put the blueberries and sugar in a small saucepan. Zest half of the lemon over the berries, then zest the other half into the bowl of a stand mixer you will use for the cake. Squeeze 2 Tablespoons of juice from the lemon into a small bowl. Cook the berries over medium high heat until they begin to break down and produce liquid. Squash them with a spatula as they cook. Whisk the cornstarch and water into the lemon juice in the small bowl, then whisk the mixture into the berries. It will thicken up quickly, but squash the remaining berries to a smooth jammy mixture. Set aside to cool completely.
- For the Cake
- When the berries are cool, heat the oven to 325 degrees. Line a loaf pan with parchment paper and spray the paper with cooking spray.
- Beat the butter and cream cheese together with the lemon zest in a stand mixer on medium high until combined and fluffy, scraping the sides of the bowl. Add the vanilla and sugar and beat until fluffy, scraping as needed. Add the eggs one at a time, beating well after each addition and scraping as needed. When all the eggs are combined, add the flour, baking powder and salt and beat on low until there are no streaks of dry ingredients visible, scraping as needed. Increase the speed to high and beat for 10 seconds.
- Spread 1/3 of the batter into the bottom of the prepared pan, covering the surface. Spoon over ½ of the blueberry ripple and spread it onto an even layer with the back of spoon as best you can – it may not cover the entire surface and some batter may mix in, don’t worry. Dollop another 1/3 of the batter and smooth it to cover the berries, then repeat with the rest of the berries and finish with the last of the batter, smoothing it to completely cover the berry layer. Use a skewer (which is best) or a thin-bladed knife to swirl – start with the pan horizontal and run the skewer, not reaching the bottom of the pan, from side to side form one end of the pan to the other. Turn the pan vertically, then swirl again from one end to the other. Bang the pan on the counter once or twice to knock out any air bubbles. Bake for 55 – 65 minutes, until the top is golden brown, risen and firm and a tester inserted in the center comes out clean. Cool completely in the pan, then lift out using the parchment and slice. Wrapped tightly, the cake will keep for two days.
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