Moist Blueberry Sour Cream Pound Cake

Instructions

1. 1

   Let eggs stand at room temperature for 30 minutes. In a large bowl, cream the softened butter and sugar until light and fluffy, about 5-7 minutes. Add the egg yolks one at a time, beating well after each addition. Stir in the almond extract, vanilla extract, and butter flavoring.

2. 2

   In a separate bowl, whisk together the all-purpose flour and baking soda. Add the flour mixture to the creamed mixture alternately with the sour cream, beating well after each addition.

3. 3

   In another bowl, beat the egg whites on high speed until stiff peaks form. Gently fold the whipped egg whites into the batter. Fold in the fresh or frozen blueberries.

4. 4

   Spoon the batter into a greased and floured 10-inch tube pan. Bake at 350°F until a toothpick inserted in the center comes out clean, about 60-70 minutes. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.