SOUR CREAM POUND CAKE

SPRAY PANS WELL

BE SURE ALL INGREDIENTS ARE ROOM TEMP. CAN TAKE THEM OUT THE NIGHT BEFORE YOU PLAN TO BAKE, OR MICROWAVE BUTTER UNTIL SOFT

DRY:

5 C FLOUR

1 TBS + 1 TSP BP

3/4 TSP SALT

CREAM:

1 BUTTER

5 C SUGAR

10 EGGS

2 C SOUR CREAM (you can substitute plain or vanilla yogurt)

2 CUPS FRESH BLUEBERRIES, tossed with 1 tsp of the flour mixture.

• WHISK TOGETHER DRY INGREDIENTS
• CREAM BUTTER AND SUGAR UNTIL LIGHT
• ADD EGGS ONE AT A TIME
• MIX TOGETHER SOUR CREAM AND FLAVORINGS
• ADD THE SOUR CREAM MIXTURE AND THE DRY INGREDIENTS ALTERNATELY, BEGINNING AND ENDING WITH DRY.
• GENTLY FOLD BLUEBERRIES INTO BATTER.

BAKE 45-50 MINUTES UNTIL JUST SET, DON’T OVER-BAKE

REMOVE PANS FROM OVEN. COOL 15 MINUTES AND REMOVE FROM PANS OR WILL STICK. COOL COMPLETELY BEFORE GLAZING.

GARNISH:

Simple garnish of powdered sugar or a Lemon Glaze

For glaze, whisk 2 cups powdered sugar with a squeeze of fresh lemon until stiff glaze forms.