Blueberry Pound Cake
Print recipe| Prep time | 30 minutes |
| Cook time | 1 hour, 20 minutes |
| Total time | 1 hour, 50 minutes |
| Allergy | Egg, Milk, Wheat |
| Meal type | Bread, Dessert |
| Misc | Freezable, Serve Cold, Serve Hot |
Ingredients
- 1 cup Butter
- 3 cups Sugar
- 1 1/2 teaspoon Vanilla
- 1/2 teaspoon Lemon Extract
- 6 Eggs
- 3 cups Flour
- 1/4 teaspoon Baking Soda
- 1 cup Sour Cream
- 3 cups Blueberries (Fresh or Frozen)
- 1 cup Sugar
- 1/4 cup Corn Starch
- 1/2 cup Cranberry Juice
- 6 cups Blueberries (Fresh or Frozen)
Note
Makes 2 loafs.
Directions
| 1 | |
| Step 1 | |
| 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 alternating with sour cream. Fold in blueberries. | |
| Step 2 | |
| Spoon into 2 greased and floured 9x5x3 leaf pan. Bake at 350 for 60 to 64 minuets or till toothpick comes out clean. Cool for 10 minuets before removing from pans to wire racks. Sprinkle with confectioners sugar. | |
| 2 | |
| Step 3 | |
| In a saucepan, combine the sugar, cornstarch and cranberry juice until smooth. Add blueberries. Bring to a boil over medium heat. Cook and stir for two minuets or until thickened. Serve warm or cold with the pound cake. | |
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