Blueberry Sour Cream Pound Cake

• Vegetarian

• Produce

  • 1/2 cup Blueberries, fresh

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/8 tsp Baking soda
  • 1 1/2 cups Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1 2 cup unsalted butter (1 stick, unsalted
  • 1/2 cup Sour cream

Found on recipeforperfection.com

Description

Directions

• Prepare one loaf pan (8 1/2 inch or 9 inch) by either lining it with parchment paper, spraying it with nonstick baking spray, or rubbing the inside with butter then dusting with flour. Preheat oven to 325.
• Sift together the flour, baking powder, salt, and baking soda, then set aside.
• In a mixing bowl with a sturdy spoon or electric mixer, cream together the butter and 3/4 cup of the sugar until very well blended and light. Add egg yolks one at a time, beating after each addition.
• Alternately add flour mixture and sour cream, beating slowly after each addition and beginning and ending with flour. Stir in the vanilla. The batter will be quite stiff.
• In a clean bowl with a clean beater, whip the egg whites until fluffy. Gradually add the remaining 3/4 cup sugar while beating until the whites are stiff but not dry. Stir about 1 cup of whipped whites into the batter to soften it, then gradually fold in remaining whites. Gently stir in the blueberries.
• Turn the batter into the prepared pan and bake in the preheated oven for 1 hour and 15 minutes, or until the cake is golden brown, well risen, and a cake tester inserted in the middle comes out clean.
• Cool the cake in its pan on a wire rack for 20 minutes. Then slide a knife around the cake sides to loosen it. Tip the cake out of its pan, set it upright on the rack, and cool completely. Do not ice the cake.