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Blueberry Sour Cream Pound Cake Recipe

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This recipe for Blueberry Sour Cream Pound Cake, by , is from The Boettcher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Boettcher
Added: Tuesday, November 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter
3 cups sugar
6 eggs seperated
1 cup sour cream
1/4 tsp soda
3 cups flour
1 tsp vanilla
1/2 tsp almond extract
1 tsp butter flavoring
1 1/2 cups fresh or frozen blueberries
.

Directions:
Directions:
1. Cream butter and sugar. add yolks one at a time, beating well.
2. In a seperate bowl combine sour cream and soda. Add alternately with the flour to cream mixtur. Beat egg whites until stiff peaks form. Fold in flavorings and berriesinto batter. Fold egg whites into batter mixing well.
3. Spoon into greased 10" tube pan. Bake at 350 for 60-70 minutes or until cake tests done with tookpick.
Let sit in pan for 15 minutes. Turn out onto cooling rack. When cool sprinkle with powdred sugar.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
This pound cake is sooooo good.

 

 

 

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