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

Minutes

Total Time

2:40

Hrs:Mins

Makes

servings

Cake

cups Original Bisquick® mix

1 1/2

cups sugar

cup sour cream

3/4

cup butter, softened

1/2

cup Gold Medal® all-purpose flour

teaspoons vanilla

teaspoon almond extract

1/4

teaspoon salt

eggs

Whipped cream, sweetened, if desired

Blueberry Sauce

cups fresh or frozen (thawed and drained) blueberries

1/2

cup sugar

tablespoon lemon juice

2/3

cup water

teaspoon vanilla

Heat oven to 350°F. Generously grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour.
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.
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.
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.

Makes 16 servings (1 slice cake and about 1 tablespoon sauce)

Nutrition Information:

1 Serving (1 Serving)

Calories 350

Total Fat 16g

(Saturated Fat 9g,),

Sodium 410mg;
Total Carbohydrate 47g

(Dietary Fiber 1g,

Protein 5g;

Percent Daily Value*:

Exchanges:

1 Starch;
2 Other Carbohydrate;
2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.