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.
Sour Cream Pound Cake
- Prep Time 35 min
- Total 2 hr 40 min
- Servings 16
- Ingredients 15
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
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. Generously grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour.
-
Step2In 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.
-
Step3Bake 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.
-
Step4Meanwhile, 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
350
Calories
16g
Total Fat
5g
Protein
47g
Total Carbohydrate
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
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