You'll love this blueberry sour cream pound cake! It's flavorful, soft, and has the most delicious outer crust you've ever tasted. Bake it today!
1 1/2cupssifted all purpose flour
1/2cupunsalted butterat room temperature, 1 stick
1 1/2cupsgranulated sugar
3large eggsseparated, at room temperature
1/2cupfresh blueberriesrinsed and patted dry
Prepare one loaf pan (8 1/2 inch or 9 inch) by either lining it with parchment paper, spraying it with nonstick baking spray, or rubbing the inside with butter then dusting with flour. Preheat oven to 325.
Sift together the flour, baking powder, salt, and baking soda, then set aside.
In a mixing bowl with a sturdy spoon or electric mixer, cream together the butter and 3/4 cup of the sugar until very well blended and light. Add egg yolks one at a time, beating after each addition.
Alternately add flour mixture and sour cream, beating slowly after each addition and beginning and ending with flour. Stir in the vanilla. The batter will be quite stiff.
In a clean bowl with a clean beater, whip the egg whites until fluffy. Gradually add the remaining 3/4 cup sugar while beating until the whites are stiff but not dry. Stir about 1 cup of whipped whites into the batter to soften it, then gradually fold in remaining whites. Gently stir in the blueberries.
Turn the batter into the prepared pan and bake in the preheated oven for 1 hour and 15 minutes, or until the cake is golden brown, well risen, and a cake tester inserted in the middle comes out clean.
Cool the cake in its pan on a wire rack for 20 minutes. Then slide a knife around the cake sides to loosen it. Tip the cake out of its pan, set it upright on the rack, and cool completely. Do not ice the cake.
Blueberry Sour Cream Pound Cake Recipe
Amount Per Serving
Calories 390Calories from Fat 144
% Daily Value*
Saturated Fat 9g56%
Vitamin A 535IU11%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe for Perfection - https://recipeforperfection.com/ - Thank you for visiting!