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Sour Cream Pound Cake

Sour Cream Pound Cake
  • Prep 35 min
  • Total 2 hr 40 min
  • Servings 16
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.
Updated March 4, 2013
Make With
Make With
Gold Medal Flour

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

Steps

  • 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 Facts

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