Blueberry Sour Cream Pound Cake

Blueberry Sour Cream Pound Cake

"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!"
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Ingredients

1 h 20 m servings
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Original recipe yields 16 servings

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Directions

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  1. In a mixing bowl, cream butter; gradually add sugar and mix well. Add egg yolks, one at a time, beating well after each addition.
  2. 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.
  3. Spoon into a greased 10-in. tube pan. Bake at 350 degrees F for 60-70 minutes or until cake tests done.

Footnotes

  • If using frozen blueberries, do not thaw before adding to batter.

Reviews

47
  1. 53 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

I was super excited about this recipe! My husband and I made it together. The first thing I noticed was the aroma! The 2nd was the awesome crust on the top! I tasted it and was slightly disappoi...

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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 ...

Excellent pound cake that's bursting with blueberries! I've made so many pound cakes over the years that I just did this my own way - I creamed the butter and sugar then added the eggs whole on...

Classic, tried and true pound cake recipe with more or less standard ingredients and their measurements - however, the method of beating the egg whites separately is different from most I've eve...

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 powd...

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 blueberr...

Wow was this good, made one change, instead of vanilla extract, I used pure lemon extract (1 tsp) and topped it with a lemon glaze (lemon juice/icing sugar), took it to the office and it was rav...

Now this is it!! Very yummy, easy to put together. It is buttery and full of flavor. I used 1 tsp lemon extract in place of the butter extract because I did not have any on hand. I topped min...

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 su...

Excellent! I used 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)...

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