Blueberry Pound Cake

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Raine

Executive Chef
Joined
Jun 3, 2004
Messages
3,549
Location
NC
This is yummy, enjoy

Blueberry Pound Cake


1 cup butter (no substitutes), softened
3 cups sugar
1-1/2 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
BLUEBERRY SAUCE:
1 cup sugar
1/4 cup cornstarch
1/2 cup cranberry juice concentrate
6 cups fresh or frozen blueberries

In a large mixing bowl, cream butter and sugar. 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.

Spoon into two greased and waxed paper-lined 9-in. x 5-in. x 3-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.

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 loaf cakes.

Note: If using frozen blueberries, do not thaw before adding to the batter.
 
Back
Top Bottom