Sweet Treats: Mini Blueberry Pound Cake

My sweet mama picked me some fresh blueberries
from a spot down their road.

Beautiful, fresh berries

+

my cutie patootie new mini spring form pan

= Mini Blueberry Pound Cakes!

Seriously, how cute is this?!

Why make the minis?

No reason at all other than the fact that they're adorable.

Well actually, it does make it very easy for sharing with others.

I promise I've given away at least two of the cakes I made... out of five.

I would credit my recipe source,

but I have no idea where it came from.

I saved it to my pepperplate app over a year ago and don't have a link!

Blueberry Pound Cake

1 cup butter, softened

3 cups sugar

1 to 1/2 teaspoons vanilla extract

1/2 teaspoon lemon extract

6 eggs

3 cups all-purpose flour

1/4 teaspoon baking soda

1 cup (8 ounces) sour cream

3 cups fresh or frozen blueberries

Confectioners' sugar

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1.In a large bowl, cream butter and sugar until light and fluffy. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries.

2.Spoon into two greased and waxed paper-lined 9-in. x 5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners' sugar.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

**I halved this recipe and made 5 mini cakes. Baking time was around 35 minutes**

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