Sour Cream Pound Cake – Bisquick Recipes

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.

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

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

*Percent Daily Values are based on a 2,000 calorie diet.