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Sour Cream Pound Cake
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Prep Time:
35 minutes
Total Time:
2 hours 40 minutes
Indulgent pound cake made with Bisquick and sour cream, topped with blueberry sauce and whipped cream for a delightful treat.
Ingredients:
  • 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
  • 6 eggs
  • Whipped cream, sweetened, if desired
  • 2 cups fresh or frozen (thawed and drained) blueberries
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 2/3 cup water
  • 1 teaspoon vanilla
Instructions:
  • Preheat oven to 350°F. Grease and flour a 12-cup fluted tube cake pan generously.
  • In a large bowl, use an electric mixer on low speed for 30 seconds to combine all cake ingredients except whipped cream. Increase speed to medium and beat for 4 minutes, scraping the bowl occasionally. Pour the batter into the pan.
  • Bake for 48 to 50 minutes or until a toothpick inserted near the center comes out clean. Allow to cool for 15 minutes. Invert the pan onto a cooling rack, remove the pan, and let it cool completely for about 1 hour.
  • In a 2-quart saucepan, gently simmer blueberries, 1/2 cup sugar, lemon juice, and water until thickened. Stir in 1 teaspoon vanilla. Chill, then serve with blueberry sauce and whipped cream.

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