Blueberry Sour Cream Pound Cake
Blueberry Sour Cream Pound Cake
I used to sell several lines of kitchenware through home parties. This
recipe came from the hostess at one of those parties. It's been a
favorite ever since!
16-20 ServingsPrep: 20 min. Bake: 1 hour
Ingredients
* 6 eggs, /separated/
* 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 (8 ounces) sour cream
* 1-1/2 cups fresh /or/ frozen blueberries
Directions
.Let eggs stand at room temperature for 30 minutes. In a large bowl,
cream butter and sugar until light and fluffy. Add egg yolks, one 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.
.Spoon into a greased and floured 10-in. tube pan. Bake at 350°
for 60-70 minutes or until a toothpick inserted near the center
comes out clean. Cool for 10 minutes before removing from pan to a
wire rack to cool completely. Yield: 16-20 servings.
*Nutrition Facts:* 1 serving (1 slice) equals 320 calories, 13 g fat (8
g saturated fat), 96 mg cholesterol, 134 mg sodium, 46 g carbohydrate, 1
g fiber, 4 g protein.
*Wine: *Recommended Wine for this Recipe: This recipe pairs well with
Gallo Family Vineyards® Moscato.
© Taste of Home 2012
--
*Ginny Butterfield
Cranberry Twp, PA
*
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