Blueberry Pound Cake With Sour Cream Food

BLUEBERRY POUND CAKE WITH SOUR CREAM

Steps:

• Let the butter and eggs get to room temperature before you start. Preheat the oven to 350℉ and brush the cake form with butter
• Measure the ingredients and put the sugar, vanilla extract, salt, and butter in a big bowl. Mix with a mixer or a fork for at least 5 minutes to get a fluffy mixture
• Add the eggs one egg at a time. Make sure the egg is completely absorbed before adding the next egg
• Then add the sour cream and stir through until fully absorbed in the batter
• Sift the flour and spoon it through the batter. Add the cake flour in about 4 batches to the batter. Add the baking powder with the last batch
• Stir until all the cake flour is absorbed by the batter
• Pour 1/3 of the cake batter in the bundt pan. Add 1/4 cup of blueberries in de pan
• Then add 1/3 of the cake batter to cover the blueberries
• Add another 1/4 cup blueberries and cover with the remaining batter
• Put in the middle of the oven and bake for 60 minutes. Check with a bamboo skewer when it comes out clean the cake is ready
• Take out of the oven and let it cool for at least 10 minutes before removing the cake out of the pan.

BLUEBERRY SOUR CREAM POUND CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries., Spoon into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

BLUEBERRY SOUR CREAM BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) well with cooking spray and coat with sugar.
• Cream sugar and butter for cake together in a bowl using an electric mixer until fluffy. Add eggs, milk, sour cream, and vanilla extract; mix until well blended.
• Sift 2 cups flour, baking powder, baking soda, and salt into the batter; stir until well combined. Stir remaining 1/2 cup flour and blueberries together in a separate bowl until berries are coated; fold gently into batter. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 55 minutes. Remove from the oven and let cool for 10 minutes before removing from the pan. Let cool completely before glazing, 20 to 30 minutes more.
• While cake is cooling, combine powdered sugar, butter, milk, vanilla extract, almond extract, and lemon extract in a bowl using an electric mixer until smooth, adding additional milk as needed for desired consistency. Place into a zip-top bag and cut the tip of 1 corner. Drizzle glaze over the top and sides of the cooled cake.

BLUEBERRY SOUR CREAM POUND CAKE

Steps:

• Bring butter eggs and sour cream to room temperature.
• Combine flour, baking powder and baking soda; set aside.
• In a bowl beat butter with electric mixer on medium to high speed for 30 seconds.
• Gradually add sugar, beating about 10 minutes or until very light and fluffy.
• Add vanilla. Add eggs, one at a time, beating 1 minute 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 until combined.
• Add blueberries, beating on low speed for 30 seconds.
• Pour into a greased and floured 8x4x2 inch or 9x5x3 inch loaf pan.
• Bake in 325°F oven for 60-75 minutes or until a toothpick comes out clean.
• Cool on rack for 10 minutes. Remove from pan.

BLUEBERRY CREAM CHEESE POUND CAKE

Steps:

• Cream together the cream cheese, butter and sugar.
• Add the eggs, one at a time, beating well after each egg.
• Add the flour, one-cup at a time, beating well after each cup.
• Add vanilla and lemon extracts; beat well.
• Fold in the blueberries.
• Pour the batter into a greased and floured Bundt pan.
• Bake at 350 degrees F for 30 minutes, and then turn the temperature down to 325 degrees F and bake for another 55 minutes.
• Test the cake, and bake a little longer if needed.

BLUEBERRY-SOUR CREAM POUND CAKE WITH LEMON CREAM

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl.
• Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Toss blueberries in remaining 2 tablespoons flour; fold into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
• Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
• Make the lemon cream: Combine heavy cream, confectioners' sugar, and lemon zest in a bowl. Beat until soft peaks form.

RICH BLUEBERRY SOUR CREAM CAKE

Steps:

• Preheat oven to 325 degrees.
• Generously grease a 9x13x2 pan.
• Cream butter and sugar.
• Add eggs, one at a time, beating well after each addition.
• Sift dry ingredients together and gradually add egg mixture, alternating with sour cream and ending with flour mixture (this is the part I'm not understanding).
• Stir in 1 cup blueberries, and add vanilla. Pour 1/2 of the batter in the pan and top with remaining cup of blueberries, sprinkle with brown sugar.
• Top off with remaining batter and bake for 45-50 minutes.
• Cool in pan (on a rack) for 25-30 minutes.

SPLENDA BLEND BLUEBERRY SOUR CREAM POUND CAKE

Steps:

• 1. Preheat oven to 325 degrees F. Grease and flour a 10 inch tube pan or 12 cup bundt pan, or use Bakers Joy, it has flour already in the can. set aside.
• 2. Combine flour, Splenda sugar blend and baking soda in a large mixing bowl. add the softened butter. Then turn on mixer to lowest speed to combine flour with butter until well mixed.
• 3. In a medium size bowl, combine the eggs, sour cream and all of the extracts. whisk until blended. Then pour about 1/4 of egg mixture into flour mixture and blend on low until combined. Beat at medium speed for about half to one minute. Scrape down sides of bowl, and repeat until all of egg mixture is incorporated into cake batter. Scrape down sides of bowl. Next toss blue berries with about 1 1/2 tablespoons of all purpose flour, and then gently mix into cake batter. Then pour batter into prepared pan.
• 4. Bake in preheated oven for 1 hour and 20 minutes or until toothpick inserted into center of cake comes out clean. Cool in pan for 10 minutes then invert cake onto wire rack and allow to cool completely.
• 5. Please note that I added the addition of orange Extract and butter flavor to the cake, to add a little punch of flavor to the blueberries. It is always a very good & moist cake, and was appreciated by many. The addition of flour to the Blueberries helps to keep them evenly distributed through out the cake, and prevents them from all floating to the bottom.

BLUEBERRY SOUR CREAM CAKE

Steps:

• In a large bowl, cream butter.
• Add sugar, beating well at medium speed on electric mixer.
• Add egg, beat well.
• In a small bowl, combine flour and baking powder.
• Add flour mixture to creamed mixture and and mix until blended.
• Stir in vanilla.
• Pour batter into a greased 9 inch springform pan.
• Sprinkle berries over the batter.
• In a small bowl, beat egg yolks.
• Add sugar, vanilla and sour cream to egg yolks, combine well.
• Pour sour cream mixture over blueberries.
• Bake in preheated 350°F oven for about 1 hour, or until edges are light brown.
• Cool on wire rack.
• When cooled, cover pan and refrigerate until well chilled (about 2-3 hours).
• To serve, carefully remove sides from pan.
• Place cake on a platter/serving plate with room enough to pipe whipped cream around the bottom.
• In small bowl, beat cream and sugar until soft peaks form.
• Spoon 1/2 the cream on top of cake.
• Beat remaining cream until stiff enough to hold shape (be careful not to over beat it into butter).
• Using pastry bag with a star tip, pipe remaining cream in a border around edge of cake and around the bottom.

BLUEBERRY SOUR CREAM CAKE

Steps:

• Cream butter& sugar.
• Add eggs one at a time, beating well after each addition.
• Sift dry ingredients together.
• Add gradually to egg mixture, alternating with sour cream, ending with flour.
• Stir in vanilla, then fold in blueberries.
• Pour into a greased& floured 9 by 13" pan.
• Bake at 325 for 45-50 minutes, or until cake tests done.
• Cool in pan for 10 minutes, then remove to rack for final cooling.
• (Or just leave in pan.).