My Mama's Blueberry Poundcake

This is my Mom's blueberry poundcake recipe - a spin on Paula Deen's "Grandmother Paula's Sour Cream Poundcake"

Blueberry Pound Cake
(serves 8-10)
2 sticks butter
3 cups sugar
1 cup sour cream
3 cups flour
½ teaspoon baking soda
6 large eggs
1 teaspoon vanilla
1 small carton blueberries

Preheat oven to 325 degrees
In a large mixing bowl, combine and cream the butter and sugar, then add the sour cream
Sift the baking soda and flour together
Add the sifted flour to the creamed mixture alternating with eggs, beating each egg one at a time
Add the vanilla
Shake blueberries gently in a small bowl of flour
Dust off excess flour and fold blueberries into mixture
Pour the mixture into a greased and floured 10-inch tube pan
Bake for 1 hour and 20 minutes

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