Blueberry Sour Cream Pound Cake
A moist and tender cake with blueberries and lemon, perfect for dessert.
Equipment
- 10-cup Bundt pan
- Electric hand mixer
Ingredients
Batter Ingredients
- 1 Cup Unsalted Butter At Room Temperature
- 3 Cups Sugar
- 6 Large Eggs At Room Temperature
- 1 Teaspoon Fiori di Sicilia Or ½ Teaspoon Vanilla Extract and ½ Teaspoon Lemon Extract
- 1 Zest & Juice Of 1 Large Lemon
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 3 Cups All-purpose Flour
- 1 Cup Sour Cream
- 2 ½ Cups Fresh or Frozen Blueberries Tossed With 2 Teaspoons Flour
To Finish
- Powdered Sugar
Instructions
Baking Instructions
- Preheat oven to 325 degrees F.
- Spray a 10-cup Bundt pan with baking spray.
- In a large bowl, using an electric hand mixer at medium speed, beat together the butter and sugar until light, about 5 minutes.
- Add the eggs, one at a time, beating between each.
- Add the extract, zest, and juice of the lemon and beat until blended.
- Turn the mixer to low speed and add half the flour along with the baking soda and salt.
- Next add half the sour cream and then repeat, beating just until mixed.
- Fold in the blueberries and then scoop into the Bundt pan.
- Bake for 1 hour and 10 to 15 minutes or until a cake tester inserted into the center comes out cleanly.
- Cool for 20 minutes and then loosen the sides of the cake by running a knife around the edges.
- Remove the cake onto a plate, and cool completely.
- Dust cake with powdered sugar, slice and enjoy.
Nutrition
Serving: 1sliceCalories: 586kcalCarbohydrates: 92gProtein: 7gFat: 22gSaturated Fat: 12gMonounsaturated Fat: 8gCholesterol: 145mgSodium: 198mgFiber: 2gSugar: 66g
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