Blueberry Sour Cream Pound Cake
1 cup butter, softened
3 cups sugar
6 eggs, separated
1 cup sour cream (8oz)
1/4 teaspoon baking soda
3 cups flour
1 teaspoon vanilla
1 teaspoon almond extract
1 teaspoon butter flavoring
1 1/2 cups fresh or frozen blueberries
In a mixing bowl, cream butter, gradually add sugar and mix well.
Add egg yolks, one at a time, beating well after each addition.
In a separate bowl, combine sour cream and baking soda. Add alternately with flour to creamed mixture. Beat egg whites until still peaks form.
Fold egg whites, extracts, butter flavoring and berries into batter. Spoon into a greased 10-in. tube pan.
Bake at 350ºF for 60-70 minutes or until cake tests done.