Sour Cream Pound Cake

By carvalhohm

Ingredients

• 3 cups Original Bisquick® mix
• 1 1/2 cups sugar
• 1 cup sour cream
• 3/4 cup butter, softened
• 1/2 cup all-purpose flour
• 3 teaspoons vanilla
• 1 teaspoon almond extract
• 1/4 teaspoon salt
• 6 eggs
• Whipped cream, sweetened, if desired
• 2 cups fresh or frozen (thawed and drained) blueberries
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 2/3 cup water
• 1 teaspoon vanilla

Details

Servings 16
Cooking time 160mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 350°F. Generously grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour.

2 In large bowl, beat all cake ingredients except whipped cream with electric mixer on low speed 30 seconds. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.

3 Bake 48 to 50 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour.

4 Meanwhile, in 2-quart saucepan, heat blueberries, 1/2 cup sugar, the lemon juice and water to boiling over medium-high heat. Reduce heat to medium; cook 10 minutes or until slightly thickened. Stir in 1 teaspoon vanilla. Cool completely. Refrigerate until serving time. Serve with blueberry sauce and whipped cream.

Serves 16

1 Serving Calories350 , % Daily Value Total Fat16g16% (Saturated Fat9g,9% ), Sodium410mg410%; Total Carbohydrate47g47% (Dietary Fiber1g1% ), Protein5g5%