Blueberry sour cream pound cake

IMG_0236.JPGHere’s my recipe for a delicious blueberry sour cream pound cake.



1 cup butter, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) sour cream
2 tsp vanilla
1 tsp cinnamon
1. In a bowl, cream butter. Gradually beat in sugar until light and fluffy, several minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Fold in blueberries. Pour into a buttered and raw sugar coated 10-in. Bundt pan. Bake at 325° for 1 hour and 25 minutes or until cake tests done.



Leave a Reply

Your email address will not be published. Required fields are marked *