Blueberry Pound Cake

blueberry pound cake

Blueberry Pound Cake

Baking temp: 350F
Baking time: 60-70 mins


6 eggs, separated

1 cup butter, softened

3 cups sugar

1 teaspoon almond extract

1 teaspoon vanilla extract

1 teaspoon butter flavoring

3 cups all-purpose flour

1/4 teaspoon baking soda

1 cup sour cream

2 cups fresh blueberries


  1. Set eggs sit at room temperature for 30 minutes prior to mixing.
  2. Combine flour and baking soda, set aside.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Add egg yolks, one at a time, beating well after each addition.
  5. Add the extracts and butter flavoring.
  6. Add dry ingredients to creamed mixture alternately with sour cream, beating well after each addition.
  7. In another bowl, beat egg whites on high speed until stiff peaks form.
  8. Fold into batter. Fold in blueberries.
  9. Spoon into a greased and floured 10-in. tube pan.
  10. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

source:  Designed Decor


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