Blueberry-Sour Cream Pound Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1 1/2 cups plus 2 TBL all-purpose flour1 TBL all-purpose flour1/2 TBL coarse salt1/2 tsp vanilla extract1.5 sticks softened unsalted butter1/4 cup sour cream1 cup granulated sugar4 large, room temperature, eggs1 cup fresh blueberries1 TBL granulated sugar
1. Preheat overn to 325 degrees. Butter one 5x9 loaf pan.
2. Combine all flour, except 1 TBL, and salt in a bowl.
3. In a mixer, cream butter, sour cream & sugar on high speed until pale & fluffy (8 mins). Scrape down sides of bowl.
4. Reduce speed to medium and add vanilla extract.
5. Lightly beat eggs and add to mixer bowl in 2 additions, mixing thoroughly after each and scraping down sides.
6. Reduce speed to low & add flour mix in 2 additions, mixing until just incorporated.
7. Toss blueberries in 1 TBL flour; fold into finished batter. 8. Pour into pan and tap pan on counter to distribute; smooth top.
9. Before baking, sprinkle 1 TBL granulated sugar over cake.
10. Bake until tester inserted into center comes out clean (appx. 65 mins). Let cool in pan on a wire rack for 30 mins. Remove from pan and let cool completely on wire rack.
Number of Servings: 14
Recipe submitted by SparkPeople user MW130634.
2. Combine all flour, except 1 TBL, and salt in a bowl.
3. In a mixer, cream butter, sour cream & sugar on high speed until pale & fluffy (8 mins). Scrape down sides of bowl.
4. Reduce speed to medium and add vanilla extract.
5. Lightly beat eggs and add to mixer bowl in 2 additions, mixing thoroughly after each and scraping down sides.
6. Reduce speed to low & add flour mix in 2 additions, mixing until just incorporated.
7. Toss blueberries in 1 TBL flour; fold into finished batter. 8. Pour into pan and tap pan on counter to distribute; smooth top.
9. Before baking, sprinkle 1 TBL granulated sugar over cake.
10. Bake until tester inserted into center comes out clean (appx. 65 mins). Let cool in pan on a wire rack for 30 mins. Remove from pan and let cool completely on wire rack.
Number of Servings: 14
Recipe submitted by SparkPeople user MW130634.
Nutritional Info Amount Per Serving
- Calories: 235.4
- Total Fat: 11.8 g
- Cholesterol: 89.0 mg
- Sodium: 21.7 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 0.3 g
- Protein: 3.6 g
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