Saturday, June 22, 2013

Fresh Blueberry Sour Cream Pound Cake


     School is out, berries are in, and my cast is off! Does picking up plump blueberries one by one between my thumb and forefinger and purposefully dropping them into my mouth count as physical therapy? Whether it does or doesn't, that's what's been going on here in my kitchen. Blueberries are gorgeous and fresh at the market right now, and hard to resist. I'm glad they're a good snacking option, because I've eaten my share along with someone else's too I'm afraid. (Hope it wasn't yours!)

     Some of my berries were lucky enough to find their way into this buttery pound cake that is currently tempting me from the confines of its cake dome. Those beautiful bursts of blue make each slice of it just as hard to resist as the berries themselves. I'm taking it to my Mom's tomorrow for Sunday dinner- hope I can wait!

Fresh Blueberry Sour Cream Pound Cake
recipe from Taste of Home

Ingredients:
6 eggs, separated (room temperature)
1 cup butter, softened (2 sticks)
3 cups sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon butter flavoring
3 cups all purpose flour
8 oz. (1 cup) sour cream
1/4 teaspoon baking soda
1 1/2 cups fresh blueberries (may use frozen- do not thaw!)

Instructions:
1. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add extracts and butter flavoring.

2. Combine flour and baking soda. Add to creamed mixture alternately with sour cream, beating well after each addition.

3. In a separate bowl with clean beaters, beat egg whites on high until stiff peaks form. Fold egg whites into batter. Toss blueberries with about a tablespoon of flour. This keeps them from sinking to the bottom of the pan as the cake cooks. Fold blueberries into batter.

4. Spoon batter into a greased and floured 10 inch tube pan. Bake at 350F for 60-70 minutes, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Remove cake from pan to a rack to cool completely.


25 comments:

  1. this looks absolutely beautiful! LOVE the ingredients - would LOVE a large slice (or two)of this!
    Mary x

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  2. Yes, that sort of therapy worked for me!! The cake looks and sounds delicious. You are a bit ahead of us with blueberries but soon!!

    Best,
    Bonnie

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  3. Wow this is a beautiful pound cake and it looks perfect. I have to say I don't believe I've ever used butter flavoring and can't imagine e this cake would need it since it already has 2 sticks of butter.

    I am definitely saving this recipe. Perfect for a Late Sunday breakfast.

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  4. Oh, what a tasty looking poundcake!

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  5. Mmmm! This looks so delicious! Glad your cast is off, I hope you feel great!

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  6. Lovely cake! So jealous of the abundance of blueberries over there. They are quite pricey over here, so I always wait for the sale, buy a few packets and freeze them for my future bakes!
    Our school holidays are just over!

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  7. Light and moist in texture...What a great looking pound cake, Betty!

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  8. What a lovely cake! This time of year, I'm tempted to put blueberries in everything.

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  9. Beautiful pound cake! I have been eating more and more blueberries (always looking for a sale on the organic ones) but picking fresh would be ideal. Glad you can enjoy the rest of summer without a cast!

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  10. I still have some blue berries in the garden and this would be a lovely way to enjoy them.
    Mimi

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  11. Beautiful blueberry filled cake! We've been seeing piles of blueberries at our farmers market the past few weeks and I just love that!

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  12. Fresh, plump, juicy, super-big blueberries are on my mind this year! The blessing of good rains has produced bumper crops of these little blue gems and I am anxious to begin baking with them. Your pound cake recipe sounds PERFECT!!!!

    Hugs,
    Roz

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  13. Congratulations on getting your cast off and yes most definitely that qualifies as physical therapy and aren't blueberries good for you too? :)

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  14. i don't think i've ever made a pound cake where the eggs are separated, but if the texture i see in that picture is any indication, it's the right route to take!

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  15. Gorgeous texture--something I'm always looking for in a pound cake. Glad you are getting back to full speed.

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  16. The crumb of your pound cake is terrific...as area all those plump, delicious blueberries scattered throughout! Wonderful cake!

    PS...so glad you're finally free of the cast!

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  17. I'd count myself lucky to if I found my way into this pound cake!

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  18. Betty, this pound cake looks so good, I love the blueberry in it...I wish I have a slice of this flavorful cake.
    Have a lovely week ahead :D

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  19. I think it DEFINITELY counts as physical therapy! As does picking up a fork and shoving bite after bite of this into your mouth. YUM.

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  20. Sounds like perfect therapy to me. Love how the berries float in this cake instead of sinking to the bottom.

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  21. I never knew what really good pound cake was till I moved to the south. Now I'm an expert and this looks like a really good one! :)

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  22. School is out too here at Australia but the berry season is sadly not in :( Lucky that berries are very freezer-friendly!

    This cake is beautiful! The texture looks so smooth!

    Zoe

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  23. This cake looks very tempting.
    I love anything with blueberries in it and if it is a delicious cake like this one, even more!

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  24. This is my favorite kind of dessert - great for picnics and potlucks. Have a great weekend, Rita.

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  25. We have LOTS of blueberries in the local markets right now and this cake would be perfect to make for a fresh taste of summer! Beautiful!
    Roz

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Thanks for stopping by scrambled hen fruit! I appreciate all of your comments and look forward to reading them.

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