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Blueberry Sour Cream Pound Cake

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!"

Rate/Review | Read Reviews (44)

Prep Time:
20 Min

Cook Time:
1 Hr

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

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

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.