Blueberry Sour Cream Pound Cake
Delicious pound cake recipe discovered in the Taste of Home Baking Book
Delicious pound cake recipe discovered in the Taste of Home Baking Book
- Carbohydrate 27.6124406479386 g
- Cholesterol 360.566333333333 mg
- Fat 40.4917567265319 g
- Fiber 1.28274509534965 g
- Protein 12.2235631480348 g
- Saturated Fat 23.9771195128698 g
- Serving Size 1 1 Serving (206g)
- Sodium 14282.6213327424 mg
- Sugar 26.3296955525889 g
- Trans Fat 3.95165638720018 g
- Calories 525 calories
Step-by-step
- Let eggs stand at room temperature for 30 minutes.
- In a large mixing bowl, cream butter & sugar until light and fluffy.
- Add egg yolks, one at a time, beating well after each addition.
- Add the extracts & butter flavoring.
- Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition.
- In another mixing 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 inch tube pan.
- Bake at 350 for 60-70 minutes or until a toothpick inserted near center comes out clean.
- Cool for 10 minutes before removing from pan to wire rack to cool completely.
- Editor's Note: If using frozen blueberries, do not thaw before adding to batter.
Sour cream contributes both moisture and acidity to dense batters, reacting with the 1/4 teaspoon of baking soda to provide modest lift while tenderizing the crumb. Creaming the 1 cup of butter and 3 cups of sugar together incorporates air cells that expand during baking, a process that requires softened fat at roughly 65 degrees Fahrenheit to hold the structure properly. Separating the 6 eggs and whipping the whites to stiff peaks before folding them into the batter introduces secondary aeration, compensating for the heavy weight of the fruit and flour. Frozen blueberries must remain frozen when added to avoid bleeding excess moisture into the batter and turning the crumb gray; toss them lightly in a portion of the flour if sinking remains an issue. Scaling this 10-inch tube pan recipe down requires proportional adjustments to pan volume, as reducing ingredients by half demands a smaller bundt or loaf pan to maintain the correct depth-to-surface ratio for even heat penetration. Bake the cake at 350 degrees Fahrenheit for 60 to 70 minutes, checking for doneness when a wooden skewer inserted into the thickest section emerges without wet crumbs attached. Allow the baked cake to rest in the pan for precisely 10 minutes to set the exterior crust before inverting it onto a wire rack. Storing the completely cooled cake in an airtight container at room temperature preserves moisture for up to four days, though refrigeration extends this window by several days at the expense of firmness. Pairing this rich baked good with unsweetened whipped cream or tart citrus segments balances the heavy dairy content and dense sugar profile without overwhelming the palate.
