Friday, September 30, 2016

Blueberry Pound Cake

blueberry pound cake
1 cup butter, softened
3 cups sugar
1-1/2 tsp vanilla
1/2 teaspoon lemon extract
6 eggs
3 cups flour
1/4 tsp baking soda
8 oz sour cream
3 cups blueberries (fresh or frozen)
xxx sugar
Whipped cream / Fresh Berries for garnish (optional)
Blueberry Sauce
1 cup sugar
1/4 cup cornstarch
1/2 cup cranberry juice
6 cups blueberries (fresh or frozen)
Preheat oven to 350°
Grease & flour two loaf pans.
In a mixing bowl, cream butter and sugar. Add extracts.
Add eggs, beating after each addition.
Combine flour and baking soda. Mix well.
Add the sour cream to butter mixture alternately with the flour.
Fold in blueberries.
Pour after equally between the two loaf pans.
Bake for 60-65 minutes.
Cool on a wire-rack.
When ready to serve, pour some blueberry sauce over the pound cake. Top with whipped cream and whole berries
In a saucepan, combine the sugar, cornstarch and cranberry juice concentrate, stir until smooth.
Add blueberries.
Bring to a boil. Cook and stir until thickened. About 3-5 minutes.
* If you are using frozen berries, do not thaw out.
Feature Image courtesy of OZphotography at

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