Blueberry Sour Cream Cake

Submitted by: Helen Ryan
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Difficulty: Easy
Prep Time: More than 15 Minutes
Total Time: More than 1 hour

6 large eggs, separated
1 cup butter, softened
1 cup sugar (refined sugar by placing in processor)
1 tsp almonds extract
1 tsp vanilla extract
1 tsp butter flavoring
2 1/2 cups all-purpose flour
1/4 tsp baking soda
1 cup sour cream
2 cups fresh or frozen blueberries (If frozen toss blueberries with 1/2 cup flour)
Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add the extracts and butter flavouring. 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 except for 1/4 cup to sprinkle on top and push half way into batter. Spoon into a greased and floured 10-inch tube pan. Bake at 350F for 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with powdered icing sugar or frost with cream cheese frosting.

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