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Blueberry Sour Cream Pound Cake

 Blueberry Sour Cream Pound Cake
I used to sell several lines of kitchenware through home parties. This recipe came from the hostess at one of those parties. It's been a favorite ever since!
16-20 ServingsPrep: 20 min. Bake: 1 hour


  • 6 eggs, separated
  • 1 cup butter, softened
  • 3 cups sugar
  • 1 teaspoon almonds extract
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 teaspoon butter flavoring
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • 1-1/2 cups fresh or frozen blueberries


  • Let eggs stand at room temperature for 30 minutes. In a large bowl,
  • cream butter and sugar until light and fluffy. Add egg yolks, one 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°
  • for 60-70 minutes or until a toothpick inserted near the center
  • comes out clean. Cool for 10 minutes before removing from pan to a

2 of 2

Blueberry Sour Cream Pound Cake (continued)

Directions (continued)

  • wire rack to cool completely. Yield: 16-20 servings.
Nutritional Facts: 1 serving (1 slice) equals 320 calories, 13 g fat (8 g saturated fat), 96 mg cholesterol, 134 mg sodium, 46 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.