Easy Crème Fraîche Loaf Pound Cake Recipe With Blueberries
This easy crème fraîche loaf pound cake recipe with blue berries is made with crème fraîche and combined with blueberries then served with a creamy crème fraîche chantilly whipped cream. Soooo Good!!
You and your family will love this easy crème fraîche loaf pound cake recipe with mixed berries. It’s buttery moist rich cake texture and fresh tangy berries makes the perfect snack or dessert for any party or after dinner dessert.
Did I mention how easy this crème fraîche loaf pound cake with blueberries is? I did… see for yourself below.
Ready to make this delicious Crème Fraîche pound Cake? Let’s do it!
Ingredients Crème Fraîche Loaf Pound Cake
- 2 cups pastry or cake flour (240 grams)
- 1/2 teaspoon salt (2.5 grams)
- 1 cup granulated sugar (200 grams)
- 2 teaspoons baking powder (10 grams)
- 4 large eggs (200 grams)
- ½ cup brown sugar (100 grams)
- 1/2 cup unsalted butter (120 grams room temperature)r
- 4 large eggs (200 grams)
- 2 teaspoons (10 grams) vanilla extract
- 1 teaspoon lemon extract (5 grams)
- 2 teaspoons lemon zest (2 grams) from one small lemon
- 2/3 cup (160 grams) crème fraîche (you can sub with sour cream)
- 1 cup frozen blueberries or mixed berries (strawberries, blueberries and raspberries)
Ingredients For The Crème Fraîche Whipping Cream
- 1 cup whipping cream (240 grams)
- 1/4 cup crème fraîche (60 grams)
- 3 tablespoons confectioners’ sugar (45 grams)
- 1 teaspoon (4 grams) vanilla extract
How To Make Crème Fraîche Chantilly Whipped Cream?
- Add the whipping cream, vanilla extract and confectioner’s sugar into a mixing bowl with whisk attachment and whip until medium stiff peaks.
- Fold in the crème fraîche.
- Keep refrigerator until ready to serve.
Instructions How To Make Crème Fraîche Loaf Pound Cake?
- Preheat oven to 340°F (170°C).
- Line the bottom of an 8X4 inch baking pan then grease using softened butter.
- Combine the flour, salt, baking powder into a bowl and whisk together.
- Add the butter, brown sugar and granulated sugar into a mixing bowl with the paddle attachment and beat until until fluffy and smooth about 2-3 minutes.
- Scrape the sides of the bowl, then add the eggs one at a time beating on medium speed until combined.
- Add in the lemon zest, lemon extract and vanilla extract and mix to combine.
- Slowly and carefully add the flour mixture alternating with crème fraîche into the to the butter mixture while mixing machine is running on slow speed just until incorporated.
- Fold in the blueberries or mixed berry fruit using a spatula.
- Pour batter into baking pan and top with some blueberries, Bake for about 60 minutes or until a inserted wood pick comes out clean Alternatively you can use a thermometer, Once the internal temperature of the cake reaches 200°F (94°F) or above, the cake is fully baked.
- Remove the loaf cake from the oven and release from baking pan. Cool on wired rack for 40 minutes.
- Serve with crème fraîche chantilly whipped cream
Crème Fraîche Loaf Cake With Blueberries
You and your family will love this easy crème fraîche loaf cake recipe with blueberries. It's buttery moist rich cake texture and fresh tangy berries makes the perfect snack or dessert for any party or after dinner dessert.
Ingredients
Ingredients Crème Fraîche Loaf Pound Cake
- 2 cups pastry or cake flour 240 grams
- 1/2 teaspoon salt 2.5 grams
- 1 cup granulated sugar 200 grams
- 2 teaspoons baking powder 10 grams
- 4 large eggs 200 grams
- ½ cup brown sugar 100 grams
- 1/2 cup unsalted butter 120 grams room temperaturer
- 4 large eggs 200 grams
- 2 teaspoons 10 grams vanilla extract
- 1 teaspoon lemon extract 5 grams
- 2 teaspoons lemon zest 2 grams from one small lemon
- 2/3 cup 160 grams crème fraîche (you can sub with sour cream)
- 1 cup frozen blueberries or mixed berries strawberries, blueberries and raspberries
Ingredients For The Crème Fraîche Whipping Cream
- 1 cup whipping cream 240 grams
- 1/4 cup crème fraîche 60 grams
- 3 tablespoons confectioners’ sugar 45 grams
- 1 teaspoon 4 grams vanilla extract
Instructions
How To Make Crème Fraîche Chantilly Whipped Cream?
- Add the whipping cream, vanilla extract and confectioner’s sugar into a mixing bowl with whisk attachment and whip until medium stiff peaks.
- Fold in the crème fraîche.
- Keep refrigerator until ready to serve.
Instructions How To Make Crème Fraîche Loaf Pound Cake?
- Preheat oven to 340°F (170°C).
- Line the bottom of an 8X4 inch baking pan then grease using softened butter.
- Combine the flour, salt, baking powder into a bowl and whisk together.
- Add the butter, brown sugar and granulated sugar into a mixing bowl with the paddle attachment and beat until until fluffy and smooth about 2-3 minutes.
- Scrape the sides of the bowl, then add the eggs one at a time beating on medium speed until combined.
- Add in the lemon zest, lemon extract and vanilla extract and mix to combine.
- Slowly and carefully add the flour mixture alternating with crème fraîche into the to the butter mixture while mixing machine is running on slow speed just until incorporated.
- Fold in the blueberries or mixed berry fruit using a spatula.
- Pour batter into baking pan and top with some blueberries, Bake for about 60 minutes or until a inserted wood pick comes out clean Alternatively you can use a thermometer, Once the internal temperature of the cake reaches 200°F (94°F) or above, the cake is fully baked.
- Remove the loaf cake from the oven and release from baking pan. Cool on wired rack for 40 minutes.
- Serve with crème fraîche chantilly whipped cream