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Pound Cake Topped With Blueberry Sauce And Cool Whip

Updated on September 8, 2014
Dessert is served.
Dessert is served. | Source
Setting up.
Setting up. | Source
Mixing the batter.
Mixing the batter. | Source
The batter is ready for the oven.
The batter is ready for the oven. | Source
The finished pound cake.
The finished pound cake. | Source
Cooking down the berries
Cooking down the berries | Source

With summer upon us, it's time for fruity desserts.

Who does not like Blueberries? With Blueberries coming into season it seemed like a good time to make a pound cake, which I did this past weekend. I love pound cake topped with a fruit sauce, and a generous dollop of cool whip! Of course you can make any type of fruit sauce that you like such as strawberries, raspberries and blackberries, you can even top the pound cake with fresh or canned peaches. So now onto making the Pound cake with homemade blueberry sauce. And blueberries are a " Super Food", just so good for you.


For the pound cake

** 3/4 cup of butter

** 1/2 teaspoon of lemon extract

** 3/4 cup of sugar

** 1 teaspoon of vanilla or almond extract

** 3 large eggs

** 1 1/4 cups of all purpose flour

** 1/2 teaspoon of baking powder

** 1/4 teaspoon of salt

To Start: cream the butter and lemon extract together , then gradually add the sugar creaming well until light and fluffy, about 6 minutes. Next add the vanilla extract, then add the eggs one at a time, beating well after each egg. Sift together the dry ingredients, stir. Then grease the bottom only of a 9x5x3 inch loaf pan. Pour the batter into the loaf pan. Bake in a 350 degree preheated oven for 50 minutes or until the cake is done.You can check it with a tooth pick, if it comes out clean it is done. Let it cool in the pan. Dust with confectioner sugar if desired.

Blueberry Sauce:

** 2 containers of Blueberries

** 1/4 cup of sugar, taste for sweetness

** cornstarch, about 1/4 cup

In a medium sized saucepan add the rinsed and drained blueberries, there is no need to dry them. Add the sugar to the pan and slowly cook down the blueberries until a sauce starts to develop, then add the cornstarch cooking a bit more until the sauce starts to thicken ( be sure to keep stirring the sauce so it does not burn or stick to the pan). Do not let the blueberries cook down all the way, you still want some of the blueberries in the sauce. Remove from the heat and let it sit to cool completely, then put the sauce in the fridge, chill it well, overnight is best, as it gives the sauce a chance to set, you want it somewhat thick for pouring over the pound cake. Be generous with the topping! The buttery goodness of the pound cake, and the fruity ness of the blueberries, and cool whip, what a combination, so yummy. As a side note: if you have time, and you want to, you can make whipped cream from scratch. I'm a bit lazy when it comes to making homemade whipped cream.

When it is time to serve the pound cake, slice into good sized pieces and pour the blueberry sauce over the top, then top with some cool whip and enjoy! A nice fruity dessert for summer. This is a really simple and refreshing dessert for a BBQ! It is also nice to serve if you have friends over for coffee, or even serve it for a light dessert after a noon luncheon. Really though anytime is a great time for this dessert! Also a good idea would be to buy and freeze Blueberries, so that you can have them during the winter months when fresh blueberries are hard to come by, and you can do the same with strawberries as well. Thanks for reading. I hope you enjoy this recipe. .


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    • lucybell21 profile image

      Bonny OBrien 5 years ago from Troy, N.Y.

      Thanks Olde Cashmere. I love summer when I can have so many fresh fruits!

    • profile image

      Olde Cashmere 5 years ago

      This is an excellent recipe that looks fantastic lucybell. Beautiful work and just in time for the Summer. Rated useful, awesome, and interesting :)