Blueberry Pound Cake.....mmmmm! |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This cake is so good. I lost this recipe and just found it again. This is by far the BEST blueberry recipe I have tasted. It is a beautiful loaf with a beautiful sauce. Pour yourself a cup of hot coffee or tea and ENJOY. Be prepared to give out copies of this recipe to all your friends and family. It is GOOD. Ingredients:
1 cup butter |
3 cups sugar |
1 1/2 teaspoons vanilla extract |
1/2 teaspoon lemon extract |
6 eggs |
3 cups flour |
1/4 teaspoon baking soda |
1 cup sour cream |
3 cups blueberries |
1 cup sugar |
1/4 cup cornstarch |
1/2 cup cranberry juice concentrate |
6 cups blueberries |
Directions:
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 alternately with sour cream. Fold in blueberries.(you can use frozen but do not thaw).
2. Spoon into 2 greased and waxed paper-lined 9X5x3 inch 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 saucepan, combine the sugar, cornstarch and *cranberry juice concentrate until smooth.(I just used regular cranberry juice) Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with the pound cake.
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