Blueberry Sour Cream Pound Cake
Blueberry Sour Cream Pound Cake is a lacto ovo vegetarian dessert. This recipe serves 10 and costs 89 cents per serving. One serving contains 632 calories, 8g of protein, and 26g of fat. If you have vanilla, sour cream, sugar, and a few other ingredients on hand, you can make it. 316 people have tried and liked this recipe. It is brought to you by Julies Eats and Treats. From preparation to the plate, this recipe takes about 1 hour and 35 minutes. Overall, this recipe earns a not so outstanding spoonacular score of 35%. Try Blueberry Sour Cream Pound Cake, Blueberry-sour Cream Pound Cake With Lemon Cream, and Sour Cream Pound Cake for similar recipes.
Servings: 10
Preparation duration: 20 minutes
Cooking duration: 75 minutes
Ingredients:
1/2 teaspoon baking soda
2 cups blueberries
6 eggs
3 cups plus 2 tablespoons all-purpose flour, divided
1/2 teaspoon salt
1 cup sour cream
3 cups sugar
1 cup (2 sticks) unsalted butter, at room temperature
1 teaspoon vanilla
Equipment:
hand mixer
mixing bowl
kugelhopf pan
whisk
oven
bowl
toothpicks
frying pan
wire rack
Cooking instruction summary:
Preheat oven to 325F. Butter and flour a bundt pan.In a mixing bowl, whisk together 3 cups flour, baking soda, and salt to remove lumps. Set aside.With an electric mixer, beat butter and sugar together until light and fluffy. Add in sour cream and beat until combined. Alternate adding flour mixture and eggs; beat until just combined. Quickly beat in vanilla.In a bowl, toss together blueberries and 2 tablespoons flour. Fold the blueberries into the batter.Transfer the batter to the prepared pan and bake in preheated oven for 1 hour 15 minutes or until golden and a toothpick inserted into the center comes out clean. Let cool in bundt pan for about 10 minutes before turning out onto a wire rack to cool completely.Once cool, dull with powdered sugar.
Step by step:
1. Preheat oven to 325F. Butter and flour a bundt pan.In a mixing bowl, whisk together 3 cups flour, baking soda, and salt to remove lumps. Set aside.With an electric mixer, beat butter and sugar together until light and fluffy.
2. Add in sour cream and beat until combined. Alternate adding flour mixture and eggs; beat until just combined. Quickly beat in vanilla.In a bowl, toss together blueberries and 2 tablespoons flour. Fold the blueberries into the batter.
3. Transfer the batter to the prepared pan and bake in preheated oven for 1 hour 15 minutes or until golden and a toothpick inserted into the center comes out clean.
4. Let cool in bundt pan for about 10 minutes before turning out onto a wire rack to cool completely.Once cool, dull with powdered sugar.
Nutrition Information:
covered percent of daily need
