Blueberry Pound Cake

Name: Blueberry Pound Cake
Ingredients: 1 cup butter, softened; 3 cups sugar; 1-1/2 teaspoons vanilla extract; 1/2 teaspoon lemon extract; 6 large eggs; 3 cups all-purpose flour; 1/4 teaspoon baking soda; 1 cup sour cream; 3 cups fresh or frozen blueberries; Confectioners' sugar; 1 cup sugar; 1/4 cup cornstarch; 1/2 cup thawed cranberry juice concentrate; 6 cups fresh or frozen blueberries

14 ingredients

3 steps

Ingredients

1 cup butter, softened
3 cups sugar
1-1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
6 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup sour cream
3 cups fresh or frozen blueberries
Confectioners' sugar
1 cup sugar
1/4 cup cornstarch
1/2 cup thawed cranberry juice concentrate
6 cups fresh or frozen blueberries

Directions

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 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in 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.