Blueberry Sour Cream Pound Cake

I love plain pound cake but this is fun.

Ingredients:

6 eggs, separated

1 c. butter, softened

3 c. sugar

1 tsp. almond extract

1 tsp. vanilla

3 c. flour

1/4 tsp. baking soda

1 c. (8 ounces) sour cream

1 1/2 c. fresh or frozen blueberries(if using frozen keep in freezer do not let them thaw out)

Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add vanilla and almond extracts. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition.  In a different mixing bowl with very clean beaters, beat the egg whites on high speed until stiff peaks form. Fold into batter with rubber spatula. Then fold in blueberries. Pour into greased tube pan and bake at 350 degrees for 60-70 minutes or until a toothpick inserted in middle comes out clean. Cool for 10 minutes in pan then remove and let cool on wire rack.