Blueberry Sour Cream Pound Cake Recipe
Ingredients
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1 cup butter, softened
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3 cups sugar
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6 eggs, separated
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1 cup sour cream
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1/4 teaspoon baking soda
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3 cups all-purpose flour
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1 teaspoon vanilla extract
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1 teaspoon almond extract
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1 teaspoon butter flavoring
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1 1/2 cups fresh or frozen blueberries
Directions
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In a mixing bowl, cream butter; gradually add sugar
and mix well. Add egg yolks, one at a time, beating well after each
addition.
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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.
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Spoon into a greased 10-in. tube pan. Bake at 350 degrees F for 60-70 minutes or until cake tests done.
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