Dessert

Blueberry-Sour Cream Pound Cake is for Dessert.

Blueberry-Sour Cream Pound Cake takes 20 minutes to prepare.

Blueberry-Sour Cream Pound Cake takes 65 minutes to cook.

Blueberry-Sour Cream Pound Cake makes 14 servings.

The ingredients for Blueberry-Sour Cream Pound Cake are:

1 1/2 cups plus 2 TBL all-purpose flour
1 TBL all-purpose flour
1/2 TBL coarse salt
1/2 tsp vanilla extract
1.5 sticks softened unsalted butter
1/4 cup sour cream
1 cup granulated sugar
4 large, room temperature, eggs
1 cup fresh blueberries
1 TBL granulated sugar

Here is how you make Blueberry-Sour Cream Pound Cake:

1. Preheat overn to 325 degrees. Butter one 5x9 loaf pan. 2. Combine all flour, except 1 TBL, and salt in a bowl.3. In a mixer, cream butter, sour cream & sugar on high speed until pale & fluffy (8 mins). Scrape down sides of bowl. 4. Reduce speed to medium and add vanilla extract.5. Lightly beat eggs and add to mixer bowl in 2 additions, mixing thoroughly after each and scraping down sides. 6. Reduce speed to low & add flour mix in 2 additions, mixing until just incorporated. 7. Toss blueberries in 1 TBL flour; fold into finished batter. 8. Pour into pan and tap pan on counter to distribute; smooth top.9. Before baking, sprinkle 1 TBL granulated sugar over cake. 10. Bake until tester inserted into center comes out clean (appx. 65 mins). Let cool in pan on a wire rack for 30 mins. Remove from pan and let cool completely on wire rack. Number of Servings: 14Recipe submitted by SparkPeople user MW130634.

The nutritional information for Blueberry-Sour Cream Pound Cake is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 235.4

• Total Fat: 11.8 g
• Cholesterol: 89.0 mg
• Sodium: 21.7 mg
• Total Carbs: 29.3 g
• Dietary Fiber: 0.3 g
• Protein: 3.6 g