Blueberry Pound Cake

By flour_arrangements

NANCY ZIMMERMAN – Cape May Court House, New Jersey
My husband and I have blueberry bushes in our backyard, so I developed this dessert using a basic pound cake recipe from my great-aunt. I pick and freeze the berries in 3-cup portions, so I can make this yummy cake all year long.

Ingredients

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

Details

Servings 2

Preparation

Step 1

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.

3. In a small 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 pound cake.

Editor’s Note: If using frozen blueberries, do not thaw before
adding to batter.