Blueberry Sour Cream Pound Cake Recipe

Name: Blueberry Sour Cream Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large eggs, room temperature, 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 sour cream; 1-1/2 cups fresh or frozen blueberries

Servings: persons

6 large eggs, room temperature, 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 sour cream
1-1/2 cups fresh or frozen blueberries

1
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.
2
Spoon into a greased and floured 10-in. tube pan. Bake at 350u00b0 for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

1679

kcal

Calories

Fat

227

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 large eggs, room temperature, separated, 1 cup butter, softened, 3 cups sugar, 1 teaspoon almonds extract, and more.

Yes, Blueberry Sour Cream Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Sour Cream Pound Cake

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