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Sour Cream Blueberry Pound Cake

Sour Cream Blueberry Pound Cake

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Servings: Serves 12

Prep Time: 25 minutes

Cook Time: 75 minutes

Ingredients: Add ingredients to List

vegetable cooking spray
1 3/4 cups all-purpose flour, plus additional for dusting the pan
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, softened
2 tsp. vanilla extract
1 1/2 cups sugar, divided
4 eggs, at room temperature
3/4 cup sour cream
1 1/2 cups frozen (unthawed) wild blueberries, plus additional fresh blueberries for optional garnish
2/3 cup confectioners' sugar
water as needed
whipped cream for garnish (optional)

directions:

1. Position rack in center of oven, and preheat oven to 325 degrees F. Spray a Bundt or tube pan with vegetable cooking spray and dust with flour.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, use an electric mixer on medium-high speed to cream butter and vanilla until very fluffy, about 2 minutes, stopping periodically to scrape down the sides. Add half the sugar and beat for 2 minutes. Scrape down the sides, add remaining sugar, and beat 3 more minutes, scraping the sides.
4. Add eggs 1 at a time, beating just 10 seconds and scraping sides of bowl for each egg added.
5. Using a rubber spatula, fold in half the dry ingredients until just incorporated. Stir in sour cream, then remaining dry ingredients just until incorporated. Gently stir in blueberries. Transfer batter to prepared pan. Gently tap pan on counter to remove any air bubbles.
6. Bake until golden and a tester inserted in the center comes out clean, about 65 to 75 minutes. Cool pan on wire rack for 15 minutes. Run a knife around the edge of the pan and release cake from pan. Cool on rack to room temperature, about 45 minutes.
7. When cake is cool, prepare the glaze. In a small bowl, stir together confectioners' sugar and 2 tsp. water. If needed, add more water to make a thin glaze.
8. Transfer cake to a serving plate. Drizzle top with glaze and let set for 5 minutes. Cut into slices and serve, garnished with fresh blueberries and whipped cream if desired.
Source: Hannaford fresh Magazine, September - October 2015

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Quantity Ingredients coupon
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vegetable cooking spray  
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1 3/4 cups all-purpose flour, plus additional for dusting the pan  
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1/2 tsp. baking powder  
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1/4 tsp. baking soda  
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1/2 tsp. salt  
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1 cup (2 sticks) unsalted butter, softened  
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2 tsp. vanilla extract  
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1 1/2 cups sugar, divided  
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4 eggs, at room temperature  
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3/4 cup sour cream  
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1 1/2 cups frozen (unthawed) wild blueberries, plus additional fresh blueberries for optional garnish  
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2/3 cup confectioners' sugar  
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water as needed  
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whipped cream for garnish (optional)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 390 kcal (19%)
Calories from Fat 171 kcal (0%)
Total Fat 19 g (29%)
Saturated Fat 12 g (60%)
Cholesterol 110 mg (36%)
Sodium 190 mg (7%)
Total Carbohydrates 49 g (16%)
Dietary Fiber 1 g (4%)
Protein 5 g (8%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
Sour Cream Blueberry Pound Cake is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Moist and tasty I made this cake last night and it goes together very easy. Served it for breakfast and most of it was gone in the first sitting. I would make this again and really enjoyed a blueberry version of a cake instead of apples.
Date published: 2015-09-14
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