Blueberry Pound Cake.....mmmmm!

Directions

1. 1
   In a large mixing bowl, cream butter and sugar.
2. 2
   Beat in extracts.
3. 3
   Add eggs, one at a time, beating well after each addition.
4. 4
   Combine flour and baking soda; add to creamed mixture alternately with sour cream.
5. 5
   Fold in blueberries.
6. 6
   (you can use frozen but do not thaw).
7. 7
   Spoon into 2 greased and waxed paper-lined 9X5x3 inch loaf pans.
8. 8
   Bake at 350 for 60-65 minutes or until a toothpick inserted near the center comes out clean.
9. 9
   Cool for 10 minutes before removing from pans to wire racks.
10. 10
    Sprinkle with confectioners sugar.
11. 11
    In a saucepan, combine the sugar, cornstarch and *cranberry juice concentrate until smooth.
12. 12
    (I just used regular cranberry juice) Add blueberries.
13. 13
    Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
14. 14
    Serve warm or cold with the pound cake.