Cassie * Recipe

Blueberry Sour Cream Pound Cake

By Cassie * 1lovetocook1x


Recipe Rating:
 4 Ratings
Serves:
2 loaves
Prep Time:
Cook Time:

Cassie's Story

One of my sons absolute favorites. My little Blueberry boy is what I call him.

This is so moist and delicious.


Enjoy!


TOH recipe

Ingredients

1 c
butter, softened...( do not substitute)
Find more recipes at goboldwithbutter.com
3 c
sugar
1 1/2 tsp
vanilla extract
1/2 tsp
lemon extract
6
eggs
3 c
all purpose flour
1/4 tsp
baking soda
1 c
sour cream
3 c
fresh or frozen blueberries ( if using frozen, do not thaw)
confectioners' sugar ( optional)
BLUEBERRY SAUCE
1 c
sugar
1/4 c
cornstarch
1/2 c
cranberry juice, concentrate
6 c
fresh or frozen blueberries

Directions Step-By-Step

1
Preheat oven to 350 degree.

Grease two 9 x 5 x 3 in loaf pans. I have also used a bunt pan.
2
In a large mixing bowl; cream butter and sugar. Beat in extracts.

Add one egg at a time, mixing well after each addition.
3
Combine flour and baking soda; add to the creamed mixture alternating with sour cream.

Fold in blueberries.
4
Pour evenly into prepared pans. Bake at 350 for 60 - 65 minutes, or until toothpick inserted in center comes out clean.

Cool for 10 minutes before removing to wire racks. Sprinkle with confectioners' sugar. ( optional)
5
For the blueberry sauce:

In a saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth.

Add blueberries; bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.

Serve warm or cold with the pound cake.

Enjoy!

About this Recipe