Ingredients
6 large eggs, separated, room temperature1 cup butter, softened3 cups sugar1 teaspoon almonds extract1 teaspoon vanilla extract1 teaspoon butter flavoring3 cups all-purpose flour1/4 teaspoon baking soda1 cup sour cream1-1/2 cups fresh or frozen blueberries
Preparation
Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries.
Spoon into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
