Blueberry Sour Cream Pound Cake

Name: Blueberry Sour Cream Pound Cake
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 20
Cuisine: Global
Ingredients: 1 teaspoon almonds extract; 0 teaspoons baking soda; 237 milliliters fresh or frozen blueberries; 237 milliliters butter, softened; 1 teaspoon butter flavoring; 6 eggs, separated; 710 milliliters all-purpose flour; 227 grams cup sour cream; 710 milliliters sugar; 1 teaspoon vanilla extract

Blueberry Sour Cream Pound Cake is a vegetarian dessert. One portion of this dish contains roughly 4g of protein, 13g of fat, and a total of 314 calories. This recipe serves 20. Head to the store and pick up almonds extract, butter, flour, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.

Instructions

Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy.

Ingredients you will need

Butter

Cream

Sugar

Egg

Equipment you will use

Bowl

Add egg yolks, one at a time, beating well after each addition.

Ingredients you will need

Egg Yolk

Add the extracts and butter flavoring.

Ingredients you will need

Butter

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.

Ingredients you will need

Baking Soda

Blueberries

Egg Whites

Sour Cream

All Purpose Flour

Equipment you will use

Bowl

Spoon into a greased and floured 10-in. tube pan.

Equipment you will use

Frying 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.

Equipment you will use

Toothpicks