Blackberry Sour Cream Pound Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 23
Ingredients
1 cup butter, softened 3 cups sugar 6 eggs, separated 1 cup sour cream 1/4 teaspoon baking soda 3 cups all-purpose flour 1 teaspoon vanilla extract 1 1/2 cups fresh or frozen blueberries (hint: to cure berries, soak overnight in your favorite red wine, berry flavors work best)
In a mixing bowl, cream butter; gradually add sugar and mix well. Add egg yolks, one at a time, beating well after each addition.
In a separate bowl, combine sour cream and baking soda. Add alternately with the flour to creamed mixture. Beat egg whites until stiff peaks form. Fold egg whites, extracts, butter flavoring and berries into batter.
Spoon into a greased 10-in. tube pan.
Bake at 350 degrees F for 60-70 minutes or until cake tests done.
serving size: 23 (1") Pieces
Number of Servings: 23
Recipe submitted by SparkPeople user LADYVA73.
In a separate bowl, combine sour cream and baking soda. Add alternately with the flour to creamed mixture. Beat egg whites until stiff peaks form. Fold egg whites, extracts, butter flavoring and berries into batter.
Spoon into a greased 10-in. tube pan.
Bake at 350 degrees F for 60-70 minutes or until cake tests done.
serving size: 23 (1") Pieces
Number of Servings: 23
Recipe submitted by SparkPeople user LADYVA73.
Nutritional Info Amount Per Serving
- Calories: 252.8
- Total Fat: 10.2 g
- Cholesterol: 88.5 mg
- Sodium: 114.1 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 1.1 g
- Protein: 5.3 g
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