blueberry sour cream pound cake
One of my sons absolute favorites. My little Blueberry boy is what I call him. This is so moist and delicious. Enjoy! TOH recipe
prep time
20 Min
cook time
1 Hr 5 Min
method
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yield
2 loaves
Ingredients
- 1 cup butter, softened...( do not substitute)
- 3 cups sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon lemon extract
- 6 - eggs
- 3 cups all purpose flour
- 1/4 teaspoon baking soda
- 1 cup sour cream
- 3 cups fresh or frozen blueberries ( if using frozen, do not thaw)
- - confectioners' sugar ( optional)
- BLUEBERRY SAUCE
- 1 cup sugar
- 1/4 cup cornstarch
- 1/2 cup cranberry juice, concentrate
- 6 cups fresh or frozen blueberries
How To Make blueberry sour cream pound cake
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Step 1Preheat oven to 350 degree. Grease two 9 x 5 x 3 in loaf pans. I have also used a bunt pan.
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Step 2In a large mixing bowl; cream butter and sugar. Beat in extracts. Add one egg at a time, mixing well after each addition.
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Step 3Combine flour and baking soda; add to the creamed mixture alternating with sour cream. Fold in blueberries.
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Step 4Pour 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)
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Step 5For 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!
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