Blueberry Pound Cake

Cuisine: American

Category: Cakes

Yield: 2 Loaf Cakes

Ingredients:
1 Cup Butter (No Substitutes) Softened
3 cups sugar
1 1/2 tsp vanilla extract
1/2 tsp lemon extract
6 eggs
3 cups all purpose flour
1/4 tsp baking soda
1 cup sour cream
3 cups fres or frozen blueberries
Confectioners Sugar

BLUEBERRY SAUCE
1 cup sugar
1/4 cup cornstarch
1/2 cup cranberry juice concentrate
6 cups fresh or frozen blueberries


Instructions:
In a large mixing bowl, cream butter and sugar. Beat in all 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 Spoon into two greased and waxted paper lined 9 in x 5 in x 3 in loaf pans Bake at 350 degrees for 60-65 minutes or until a tootpick inserted near the center comes out clean. Cool for 10 miutes before removing from pans to wire racks. Sprinkle with confectioners sugar BLUEBERRY SAUCE In a saucepan combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with the pound cake Yield 2 loafs cakes NOTE: If using frozen blueberries, do not thaw before adding to the batter

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