Recipes for Blueberries

Blueberry Sour Cream Pound Cake


Bring the following to room temperature:

  • 1/2 cup butter
  • 3 eggs
  • 1/2 cup dairy sour cream

Combine the following and set aside:

  • 1 1/2 cups flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda

In a bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add 1 cup sugar, beating about 10 minutes or till very light and fluffy. Add 1/2 teaspoon vanilla. Add eggs, one at a time, beating 2 minutes after each addition and scraping bowl often.

Add flour mixture and sour cream to egg mixture alternately, beating on low to medium speed after each addition just till combined. Gently fold in 1/2 cup fresh or frozen blueberries. Pour into a greased and floured 8x4x2 or 9x5x3 inch loaf pan. Bake in a 325 degree oven for 60-75 minutes or till a toothpick comes out clean. Cool on a rack 10 minutes. Remove from pan. Cool.