BLUEBERRY SOUR CREAM POUND CAKE
Make and share this Blueberry Sour Cream Pound Cake recipe from Food.com.
Provided by Janet W
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 9
Steps:
- Bring butter eggs and sour cream to room temperature.
- Combine flour, baking powder and baking soda; set aside.
- In a bowl beat butter with electric mixer on medium to high speed for 30 seconds.
- Gradually add sugar, beating about 10 minutes or until very light and fluffy.
- Add vanilla. Add eggs, one at a time, beating 1 minute after each addition and scraping bowl often.
- Add flour mixture and sour cream to egg mixture alternately, beating on low to medium speed after each addition just until combined.
- Add blueberries, beating on low speed for 30 seconds.
- Pour into a greased and floured 8x4x2 inch or 9x5x3 inch loaf pan.
- Bake in 325°F oven for 60-75 minutes or until a toothpick comes out clean.
- Cool on rack for 10 minutes. Remove from pan.
Nutrition Facts : Calories 278.5, Fat 13.3, SaturatedFat 7.8, Cholesterol 92.9, Sodium 117.8, Carbohydrate 36, Fiber 0.7, Sugar 20.9, Protein 4.3
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Will Way
[email protected]So good!
Qiana Dixon
[email protected]Will definitely make again!
nolwazi Gwala
[email protected]Perfect for a summer party!
basanta tamang999
[email protected]Delicious!
faisol akadiri
[email protected]This cake was divine! The sour cream made it so moist and flavorful. I'll definitely be making this again.
LEH AT
[email protected]The cake was a little dry, but the glaze helped to add some moisture. Overall, it was a good recipe, but I'll make a few adjustments next time.
Riduan Nihad
[email protected]This cake was a bit too dense for my taste, but the flavor was good. I think I'll try a different recipe next time.
Chosen Evangeline
[email protected]This is my go-to recipe for pound cake. It's always a crowd-pleaser and it's so easy to make. I love that I can use fresh or frozen blueberries, depending on what I have on hand.
LMV Flores
[email protected]This cake is a winner! The sour cream gives it a moist and tender crumb, while the blueberries add a pop of color and flavor. I served it with fresh berries and whipped cream, and it was a huge hit.
Tee Grixby
[email protected]Followed the recipe to a T and the cake turned out perfectly! My family loved it, especially the kids who couldn't get enough of the sweet and tangy blueberries.
Earnest Wananda
[email protected]This blueberry sour cream pound cake was a delightful treat! The cake was moist and flavorful, with a perfect balance of sweetness and tartness. The sour cream added a lovely richness and tang, while the blueberries burst with juicy goodness in every