fresh blueberries and sour cream pound cake by rr
Love using fresh berries in season. This uses 2 cups and is also great toasted with butter for breakfast.
prep time
20 Min
cook time
1 Hr
method
---
yield
6 or more
Ingredients
- CAKE
- 3/4 cup butter, softened
- 1 1/2 cups sugar
- 4 - extra large eggs
- 1 teaspoon vanilla
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- FILLING
- 1/4 cup packed brown sugar
- 1 tablespoon flour
- 1/2 teaspoon cinnamon
- 2 cups fresh blueberries
- GLAZE
- 1 cup confectioners' sugar
- 3 tablespoons milk
How To Make fresh blueberries and sour cream pound cake by rr
-
Step 1In 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.
-
Step 2Spoon 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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