Sour Cream Pound Cake

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

Minutes

Total Time

2:40

Hrs:Mins

Makes

16

servings

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.
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:
      • 3;
      *Percent Daily Values are based on a 2,000 calorie diet.