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Blueberry Sour Cream Pound Cake

Total Time

Prep: 20 min. Bake: 1 hour

Makes

20 servings

I used to sell several lines of kitchenware through home parties. This blueberry poundcake recipe came from the hostess at one of those parties. It's been a favorite ever since! —Juanita Miller, Arnett, Oklahoma

Ingredients

  • 6 large eggs, separated, room temperature
  • 1 cup butter, softened
  • 3 cups sugar
  • 1 teaspoon almonds extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter flavoring
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 cup sour cream
  • 1-1/2 cups fresh or frozen blueberries

Directions

  1. Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries.
  2. Spoon into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Blueberries
If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

1 slice: 320 calories, 13g fat (8g saturated fat), 96mg cholesterol, 134mg sodium, 46g carbohydrate (31g sugars, 1g fiber), 4g protein.

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