Sour Cream Poundcake with Blueberries and Orange
This Sour Cream Poundcake is one of the best you'll ever eat because of the additional fresh flavors of blueberry and orange.
Servings: 16 servings
Calories: 379kcal
Equipment
- stand mixer optional
- hand mixer optional
- kitchen scale optional
- microplane for zesting the orange
- baking sheet optional
- parchment paper optional
- small bowl for releasing the cake from the tube pan
- Offset spatula optional for releasing the cake from the tube pan
- confectioners sugar duster optional
- cake stand optional
- 5 inch Serrated Knife optional, for cutting the cake
- kitchen timer optional
- cake tester optional (or toothpick)
Ingredients
- 1 cup (2 sticks) butter, softened
- 3 cups granulated sugar
- 6 large eggs separated
- 2 tablespoons orange zest
- 1½ teaspoons pure vanilla extract
- 1 tablespoon orange juice
- ½ teaspoon pure almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1½ cups fresh blueberries
- 3 tablespoons confectioners sugar
- ¾ cup sour cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius)
- Liberally spray the inside of a 10" tube pan with baking spray and place on a parchment lined baking sheet (optional).
- Separate eggs (whites and yolks) into two bowls. *Note - cold eggs separate easier than room temperature eggs. Set both bowls aside.
- Zest the fresh orange zest into the granulated sugar in a medium bowl, and stir well to combine. Set aside.
- Whisk together the flour, baking soda, and salt in a large bowl. Set aside.
- Using a stand mixer and the paddle attachment, or a hand mixer, beat the softened butter and orange sugar together until light and fluffy. This should take at least 2 - 3 minutes, scraping the sides of the bowl with a rubber spatula as needed.
- Add the egg yolks, one at a time/ to the butter and sugar mixture, beating after each egg yolk addition. Add the vanilla and almond extract to the batter along with the orange juice and sour cream. Beat again until thoroughly incorporated, scraping down the sides of the bowl with a spatula as needed.
- Add the dry ingredients into the wet ingredients (in ⅓ increments), beating after each addition of flour. *Note - the batter will be thick and heavy. Set aside.
- In a separate large bowl, (using the stand mixer whip attachment, or hand mixer beaters) to beat the egg whites until stiff peaks form. Start beating the egg whites at medium speed and gradually increase the speed to high for developing stiff peaks. *Note - Beating stiff peaks will take several minutes.
- Gently fold ⅓ of the beaten egg whites into the pound cake batter to lighten the batter. Add the remaining egg whites to the batter and continue folding the white into the batter until the batter is one uniform color and the egg whites can no longer be seen. *Note - turn the batter bowl a quarter turn while folding in the egg whites for more efficient folding.
- Add the blueberries into the lightened poundcake batter and gently fold the blueberries into the batter to evenly disperse the berries throughout the heavy batter.
- Spoon the blueberry and orange poundcake batter evenly into the prepared tube pan and evenly smooth the surface with a spatula.
- Bake the cake on the center rack of a preheated oven for 70-80 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean. *Note - if needed, cover the cake with foil if the cake browns too much before the center is fully baked.
- When fully baked remove the tube pan to a cooling rack and allow the cake to cool for 30-45 minutes. After the cake is partially cooled carefully run an offset spatula around the outer and inner rim of the pan for easy release of the cake.
- After partially cooling place the tube pan on top of a cereal bowl and gently let the outer rim if the tube pan fall away from the cake. Once this has been done, allow the cake to sit on the cereal bowl to cool for an additional 60 minutes.
- Gently and carefully remove the cooled pound cake from the tube pan base and place the cake on a cake stand completely cool before dusting the top of the cake with confectioners sugar and serving. *Note - this cake slices best with a serrated knife.
Video
Notes
Store this cake, covered, at room temperature for up to 3 days or in the refrigerator, covered, for up to 5 days.
May be frozen. Wrap well in plastic wrap and freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 379kcal | Carbohydrates: 59g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 102mg | Sodium: 191mg | Potassium: 70mg | Fiber: 1g | Sugar: 41g | Vitamin A: 484IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg
