BLUEBERRY SOUR CREAM POUND CAKE

By stepjo7269

Taste of Home
Bountiful Harvest Cookbook

Ingredients

• Directions:
• 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
• ● 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 degrees 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.

Details

Servings 16

Preparation

Step 1

320 calories/serving