Sour Cream Pound Cake

Rich, tender pound cake made with Original Bisquick® mix and sour cream is served with a sweet blueberry sauce and whipped cream - a simple and delectable dessert.

  • Prep Time 35 min
  • Total Time 2 hr 40 min
  • Servings 16

Ingredients

Cake

3
cups Original Bisquick™ mix
1 1/2
cups sugar
1
cup sour cream
3/4
cup butter, softened
1/2
cup Gold Medal™ all-purpose flour
3
teaspoons vanilla
1
teaspoon almond extract
1/4
teaspoon salt
6
eggs
Whipped cream, sweetened, if desired

Blueberry Sauce

2
cups fresh or frozen (thawed and drained) blueberries
1/2
cup sugar
1
tablespoon lemon juice
2/3
cup water
1
teaspoon vanilla
  • 1 Heat oven to 350°F. Generously grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour.
  • 2 In large bowl, beat all cake ingredients except whipped cream with electric mixer on low speed 30 seconds. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
  • 3 Bake 48 to 50 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
  • 4 Meanwhile, in 2-quart saucepan, heat blueberries, 1/2 cup sugar, the lemon juice and water to boiling over medium-high heat. Reduce heat to medium; cook 10 minutes or until slightly thickened. Stir in 1 teaspoon vanilla. Cool completely. Refrigerate until serving time. Serve with blueberry sauce and whipped cream.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
,
% Daily Value
Total Fat
16g
16%
(Saturated Fat
9g,
9%
),
Sodium
410mg
410%;
Total Carbohydrate
47g
47%
(Dietary Fiber
1g
1%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 2 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.