Blueberry-Fig Sour Cream Pound Cake

When I came to the blog earlier today, I realized that I am just 421 views short of what I had set for my year-end goal! Several months ago I decided that through new posts and sharing of the blog, I would set 15,000 views as the goal to reach by the end of 2014.  Thanks to all those who have recently viewed this post, that goal will probably be surpassed by the end of September!!  Last weekend I was privileged to help as part of the Blue Shirt Army during matriculation day at The Citadel.  I enjoyed getting to encourage and help new parents whose children have chosen the road less traveled for their college career.  Many of them have viewed the post so that they can better send care packages to their knobs!  Here I am with my cadet. I can’t believe that he is now a senior!!! It seems like just yesterday that he was a scared knob and I was the one being encouraged by others in the Blue Shirt Army!

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Last week I was asked to make a pound cake for a ladies gathering at our church.  I’ve not made many pound cakes…not at all.  I figured it couldn’t be too hard, but I would need a recipe.  I got out my recently-acquired Better Homes and Gardens cookbook and found a recipe that I could work with.  As you know, I almost always change up recipes!!  We have figs coming in now and blueberries in the freezer…the perfect combination for a delicious cake!   I will put (*) beside the ingredients that I added to the original recipe.

1/2 c. butter

3 eggs

1/2 c. sour cream

1-1/2 c. flour

1/4 tsp. baking powder

1/8 tsp. baking soda

1 c. sugar

1/2 tsp. vanilla

*1/2 tbsp. lemon juice

*1/2 c. crushed figs

*1/2 c. blueberries

Bring the butter, eggs, and sour cream to room temperature. Combine the flour, baking powder and baking soda in a medium size bowl and set aside.

In a large mixing bowl, beat butter on medium to high speed for about 30 seconds. Gradually add the sugar, beating about 10 minutes or until very light and fluffy. (I used my stand mixer and did indeed beat the mixture for 10 minutes.) Add vanilla and lemon juice.  Add eggs one at a time, beating 1 minute after each addition and scraping the bowl often.

Add flour mixture and sour cream to egg mixture alternately, beating on low to medium speed after each addition just until combined.  Stir together the crushed figs and the blueberries.  Gently fold fruit into the cake batter.  Pour into a greased and floured 9x5x3-inch loaf pan.  Bake at 325 degrees for about 60-75 minutes or until a toothpick comes out clean.  Cool on a rack for 10 minutes. Remove from pan and cool completely.  Serves 10.

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The Mrs. G's

A mother-daughter project (our married names both begin with G) to rejuvenate our love of cooking and make meals creative and exciting! And now that I (mom) have discovered the Trim Healthy Mama way of cooking, I am trying to incorporate more healthful recipes!

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