Old Fashioned Brown Butter Pound Cake with Blueberry Sauce and Cream
- 1 cup (2 sticks) Darigold butter
- 2 cups sugar
- 5 large eggs
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup Darigold whipping cream
- 2 teaspoons vanilla extract*
- Blueberry Sauce**
Heat the butter in a saucepan over medium heat until it foams and turns brown (5 to 10 minutes). Set aside and cool until butter begins to solidify.
Add butter and sugar to the bowl of an electric mixer and beat 3 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt in a small bowl. With mixer set at low speed, alternately add flour mixture and cream to butter mixture, beginning and ending with flour. Stir in vanilla. Pour batter into a tube or Bundt pan coated with non-stick vegetable spray and dusted with flour.
Place in a cold oven and set the temperature to 325°F; bake for 75 minutes, or until a wooden pick inserted into center of cake comes out clean. Remove from oven and cool in pan on a wire rack for 20 minutes; remove cake from pan to wire rack and cool completely.
Combine 1/2 cup sugar, 4 teaspoons cornstarch, 1/2 teaspoon grated orange peel and 1/4 teaspoon ground cinnamon (optional) in a medium saucepan; whisk to blend. Stir in 1 cup water and mix well. Add 2 cups fresh or frozen blueberries and bring mixture to a boil over medium-high heat; cook one minute, or until mixture thickens. Remove from heat; serve warm or cold. Makes about 2 cups.
RECIPE YIELD/SERVING SIZE
Makes 16 servings.
*Lemon or almond extract may be substituted.