Blueberry-Sour Cream Pound Cake
Nutritional Info
- Servings Per Recipe: 14
- 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
View full nutritional breakdown of Blueberry-Sour Cream Pound Cake calories by ingredient
Introduction
Serving is a 14th of the finished cake. Can be served with a topping made of 1/2 cup heavy cream, 1/2 TBL confectioners sugar & 1 tsp lemon zest. Combine cream, sugar and zest in a bowl until soft peaks form. Serving is a 14th of the finished cake. Can be served with a topping made of 1/2 cup heavy cream, 1/2 TBL confectioners sugar & 1 tsp lemon zest. Combine cream, sugar and zest in a bowl until soft peaks form.Number of Servings: 14
Ingredients
-
1 1/2 cups plus 2 TBL all-purpose flour
1 TBL all-purpose flour
1/2 TBL coarse salt
1/2 tsp vanilla extract
1.5 sticks softened unsalted butter
1/4 cup sour cream
1 cup granulated sugar
4 large, room temperature, eggs
1 cup fresh blueberries
1 TBL granulated sugar
Directions
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.