At the homestead for supper dessert tonight, I cooked a Sour Cream Blueberry Pound Cake. It was delish! I had to share it with you.
Sour Cream Blueberry Pound Cake
Preheat oven to 325 degrees.
makes 10 servings
1/2 cup sweetened butter (1 stick)
1/2 dairy sour cream
1 and 1/2 cups of all-purpose flour
1/4 tsp baking powder
1/8 tsp baking soda
1 cup of sugar
1-2 tsp of vanilla
1/2 -1 cup of drained blueberries
Allow butter, eggs, and sour cream to stand at room temperature 30 minutes. Grease and lightly flour a coffee cake pan or loaf pan; set pan aside. In a medium bowl stir together flour, baking powder, and baking soda; set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
Gradually add sugar, beating about 5 minutes until light and fluffy. Beat in vanilla. Add eggs one at a time, beating 1 minute after each addition and scraping bowl frequently. Alternately, add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined.
Fold in by spoon thawed out blueberries, about 1/2 -1 cup in batter.
Spread batter evenly into the prepared pan.
Bake for 60 minutes. Cool cake in pan on a wire rack 10 minutes. Remove from pan and put on a cake plate.
Serve with whipping cream or vanilla bean ice cream.
Well, off now to watch an episode or two of Season 2 Downton Abbey then to catch some ZZzzzzzz's.
Hope your evening was sweet too.