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Blueberry Sour Cream Pound Cake
Reviews:
April 13, 2009

Excellent! I used light sour cream, and 2 tsp of vanilla. I omitted the almond extract, butter flavoring and berries. I baked it for 60 minutes in a bundt pan (it was still raw in the center), then covered it with foil and baked it an additional 15 minutes and it was perfect! I made a trifle layered with this pound cake, whipped topping, sliced strawberries, kiwis and blackberries and it was the first dessert to go at an Easter BBQ!

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