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Blueberry Sour Cream Pound Cake
SUBMITTED BY:
Juanita Miller
"I used to sell several lines of kitchenware through home parties. This recipe came from the hostess at one of those parties. It's been a favorite ever since!"
RECIPE RATING:
Read Reviews
(6)
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PREP TIME
20 Min
COOK TIME
1 Hr
READY IN
1 Hr 20 Min
SERVINGS
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Servings
US
METRIC
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 teaspoon almond extract
1 teaspoon butter flavoring
1 1/2 cups fresh or frozen blueberries
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DIRECTIONS
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.
FOOTNOTE
If using frozen blueberries, do not thaw before adding to batter.
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REVIEWS
Reviewed on Jun. 29, 2007 by
mj
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mj
Jun. 29, 2007
This was excellent pound cake, and my family loves pound cake. The changes I made were a little less sugar just used 2/1/2 cups, and I didn't have the butter falvoring so I used a little extra vanilla and a little extra almond. I also floured the blue berries before adding them so they just wouldn't sink to the bottom of the pan. Great cake, will do again.
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28 users found this review helpful
This was excellent pound cake, and my family loves pound cake. The changes I made were a...
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Reviewed on Aug. 10, 2008 by Annette
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Annette
Aug. 10, 2008
This is a delicious cake. You have to use lots of your cooking skills for this one -- separating eggs, beating egg whites, folding, etc... I thought it was a lot of fun! I floured the blueberries as suggested by another reviewer but it didn't make a difference -- they still pretty much sank to the bottom. The one thing I will change next time is that I will reduce the almond flavoring -- I really thought it was too much. And I didn't have butter flavoring either and I thought it was kindof a gross idea anyway, using all these lovely natural ingredients and then adding fake butter flavor seems weird to me. The cake was fine without it. In summary, it's a super moist, sweet, and addictive cake. I definitely recommend it.
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8 users found this review helpful
This is a delicious cake. You have to use lots of your cooking skills for this one --...
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Reviewed on Apr. 14, 2009 by
Missy
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Missy
Apr. 14, 2009
Excellent! I used margarine, light sour cream, and 2 tsp of vanilla. I omitted the almond extract, butter flavoring and berries. I baked it for 60 minutes in a bundt pan (it was still raw in the center), then covered it with foil and baked it an additional 15 minutes and it was perfect! I made a trifle layered with this pound cake, whipped topping, sliced strawberries, kiwis and blackberries and it was the first dessert to go at an Easter BBQ!
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3 users found this review helpful
Excellent! I used margarine, light sour cream, and 2 tsp of vanilla. I omitted the almond...
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Reviewed on Apr. 14, 2009 by
Pam-3BoysMama
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Pam-3BoysMama
Apr. 14, 2009
I made this last night and followed the recipe exactly as written. This is one of the best pound cake recipes I've ever come across. I made a lemon glaze with 1/4 cup lemon juice, 1 1/2 cup powdered sugar, and some lemon zest. I poured this over part of the cake. It added a nice tangy bite. The cake was wonderful with and without the glaze. I will definitely make this again. Note: I did have to bake the cake approximately 80 minutes.
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3 users found this review helpful
I made this last night and followed the recipe exactly as written. This is one of the best...
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Reviewed on Apr. 20, 2009 by Lynnje
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Lynnje
Apr. 20, 2009
My husband is a fan of pound cake and he thought this was TERRIFIC! I reduced the sugar to 2 1/4 cups, ommitted the butter flavoring and the almond flavoring (My husband's preference, but I'm sure the almond would be delicious.) In it's place I added another tsp. of vanilla. I placed the blueberries in the batter frozen. The cake was very moist. I did, though have to bake it for at least another 15 minutes. Thanks for the recipe!
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1 user found this review helpful
My husband is a fan of pound cake and he thought this was TERRIFIC! I reduced the sugar to 2...
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Reviewed on Mar. 23, 2009 by LynnieG61
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LynnieG61
Mar. 23, 2009
I've never made a pound cake before, so for my first try, I was very impressed! This is an excellent recipe. A little bit of work, but so worth it. I also didn't have any butter flavoring, but it doesn't need it. I sprayed the pan with butter flavor cooking spray and it came out fine. My husband bought extra blueberries on his next shopping trip so I would make it again! He also loved the almond flavoring. Definately a hit, so I will make this over and over and over.....
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1 user found this review helpful
I've never made a pound cake before, so for my first try, I was very impressed! This is an...
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