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Ingredients
| salted butter: 1/2 cup |
| granulated sugar: 1 cup |
| vanilla extract: 1/2 tsp |
| eggs: 3 |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 1/4 tsp |
| baking soda: 1/8 tsp |
| sour cream: 1/2 cup |
| blueberries: 1/2 cup |
Blueberry Sour Cream Pound Cake
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
60 min -
Servings
1 serving(s)
Tags
- Bring butter eggs and sour cream to room temperature.
- Combine flour, baking powder and baking soda; set aside.
- In a bowl beat butter with electric mixer on medium to high speed for 30 seconds.
- Gradually add sugar, beating about 10 minutes or until very light and fluffy.
- Add vanilla. Add eggs, one at a time, beating 1 minute after each addition and scraping bowl often.
- Add flour mixture and sour cream to egg mixture alternately, beating on low to medium speed after each addition just until combined.
- Add blueberries, beating on low speed for 30 seconds.
- Pour into a greased and floured 8x4x2 inch or 9x5x3 inch loaf pan.
- Bake in 325°F oven for 60-75 minutes or until a toothpick comes out clean.
- Cool on rack for 10 minutes. Remove from pan.