Individual Blueberry Pound Cakes


¾ cup (175 mL) butter, softened
1 cup (250 mL) sugar
1 tbsp (15 mL) lemon zest
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) almond extract
3 large eggs
1 ½ cups (375 mL) all-purpose flour
1 tsp (5 mL) baking powder
¼ tsp (1 mL) baking soda
¼ tsp (1 mL) salt
½ cup sour cream
1 cup (250 mL) blueberries


Preheat oven to 350°F (175° C). Line muffin pan with paper cups.

In large bowl, beat together butter and sugar, until light and fluffy, about 5 minutes. Add lemon zest, lemon juice and almond extract. Mix well. Beat in eggs, 1 at a time, beating well after each addition. In small bowl, combine flour, baking powder, baking soda and salt. Add flour mixture to creamed mixture, alternately with the sour cream, starting and ending with dry ingredients. Gently stir in blueberries.

Spoon batter into cups. Bake cakes until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack and cool.

Makes 12 cakes.

Nutrients per serving:

Calories: 269.9
Carbohydrate: 30.8g
Protein: 4.0g
Fat: 14.8g
Sodium: 210.0g
Fibre: 0.8g