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Blueberry Sour Cream Pound Cake
August 01, 2010

Excellent pound cake that's bursting with blueberries! I've made so many pound cakes over the years that I just did this my own way - I creamed the butter and sugar then added the eggs whole one at a time vs. separating the egg and the yolk and adding the egg whites later. That step just didn't make sense to me. I added a whole Tbsp. of vanilla to the batter and left out the butter flavoring and almond extract. I used over 2 cups of blueberries as that's what I had on hand and I figured the more the better with this cake! I baked it at 350 for exactly 70 minutes and it was perfect! All I did was dust the top with some confectioners' sugar and you just couldn't ask for a better cake - I will definitely make this one again!

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