Fresh Blueberries and Sour Cream Pound Cake by RR

Rose Rauhauser

By
@NewYorkWoman

Love using fresh berries in season. This uses 2 cups and is also great toasted with butter for breakfast.


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Comments:

Serves:

6 or more

Prep:

20 Min

Cook:

1 Hr

Ingredients

CAKE

3/4 c
butter, softened
1 1/2 c
sugar
4
extra large eggs
1 tsp
vanilla
3 c
flour
1 1/2 tsp
baking powder
3/4 tsp
baking soda
1/4 tsp
salt
1 c
sour cream

FILLING

1/4 c
packed brown sugar
1 Tbsp
flour
1/2 tsp
cinnamon
2 c
fresh blueberries

GLAZE

1 c
confectioners' sugar
3 Tbsp
milk

Directions Step-By-Step

1
In a large bowl, cream butter and sugar; add eggs one at a time, beating well after each. Beat in vanilla.....Combine flour, baking powder, baking soda and salt, add to creamed mixture alternately with sour cream beating well after each addition, begin and end with flour.
2
Spoon 1/3 of batter into bottom of greased and floured 10 inch tube pan. Combine brown sugar, flour and cinnamon, sprinkle half over batter, top with 1 cup of berries, repeat another layer, top with batter only. Bake at 350 for 55 to 65 minutes, test. Cool in pan 15 minutes remove to wire rack. Cool. Glaze. Combine glaze ingred. drizzle.

About this Recipe