Blueberry Pound Cake
1 C. butter, softened
3 C. sugar
1-1/2 tsp. vanilla extract
1/2 tsp. lemon extract
6 eggs
3 C. all-purpose flour
1/4 tsp. baking soda
1 C. (8 oz.) sour cream
3 C. fresh or frozen blueberries
Confectioners’ sugar
Sauce:
1 C. sugar
1/4 C. cornstarch
1/2 C. cranberry juice concentrate
6 C. fresh or frozen blueberries
In a large mixing 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. Spoon into two greased and waxed paper-lined 9 in. X 5 in. X 3 in. loaf pans. Bake at 350 F 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 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.
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