BOX CHOCOLATE CAKE WITH SOUR CREAM RECIPES

Name: Blueberry Sour Cream Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 20 servings.
Ingredients: 6 large eggs, separated, room temperature; 1 cup butter, softened; 3 cups sugar; 1 teaspoon almonds extract; 1 teaspoon vanilla extract; 1 teaspoon butter flavoring; 3 cups all-purpose flour; 1/4 teaspoon baking soda; 1 cup sour cream; 1-1/2 cups fresh or frozen blueberries

BLUEBERRY SOUR CREAM POUND CAKE RECIPE: HOW TO MAKE IT

Blueberry Sour Cream Pound Cake Recipe: How to Make It image

I used to sell several lines of kitchenware through home parties. This blueberry poundcake recipe came from the hostess at one of those parties. It's been a favorite ever since! —Juanita Miller, Arnett, Oklahoma

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 20 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 20 servings.

Number Of Ingredients 10

Ingredients

6 large eggs, separated, room temperature
1 cup butter, softened
3 cups sugar
1 teaspoon almonds extract
1 teaspoon vanilla extract
1 teaspoon butter flavoring
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup sour cream
1-1/2 cups fresh or frozen blueberries

Steps:

Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries., Spoon into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 320 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 134mg sodium, CarbohydrateContent 46g carbohydrate (31g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

LEMON SOUR CREAM POUND CAKE RECIPE | MYRECIPES

Lemon Sour Cream Pound Cake Recipe | MyRecipes image

Add zesty citrus flavor to an old-fashioned sour cream pound cake with fresh lemon juice and a tangy lemon glaze. A large heavy-duty mixer is the secret to this one-step mixing method.

Provided by MyRecipes

Yield 1 (10-inch) cake

Number Of Ingredients 10

Ingredients

3 cups sugar
3 cups all-purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
1 cup butter, softened
1 (8-ounce) container sour cream
6 large eggs
2 tablespoons lemon juice
½ teaspoon vanilla extract
Lemon Glaze

Steps:

Place first 9 ingredients in a 4-quart mixing bowl (in that order). Beat at low speed with a heavy-duty mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Spoon batter into a greased and floured 10-inch tube pan.
Bake at 325° for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack. Drizzle evenly with Lemon Glaze.
Note: For testing purposes only, we used a KitchenAid mixer.

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I used to sell several lines of kitchenware through home parties. This blueberry poundcake recipe came from the hostess at one of those parties. It's been a favorite ever since! —Juanita Miller, Arnett, Oklahoma
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