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Blueberry Sour Cream Pound Cake
August 10, 2008

This is a delicious cake. You have to use lots of your cooking skills for this one -- separating eggs, beating egg whites, folding, etc... I thought it was a lot of fun! I floured the blueberries as suggested by another reviewer but it didn't make a difference -- they still pretty much sank to the bottom. The one thing I will change next time is that I will reduce the almond flavoring -- I really thought it was too much. And I didn't have butter flavoring either and I thought it was kindof a gross idea anyway, using all these lovely natural ingredients and then adding fake butter flavor seems weird to me. The cake was fine without it. In summary, it's a super moist, sweet, and addictive cake. I definitely recommend it.

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