Blueberry Pound Cake
Source of Recipe
Taste of Home
Recipe Introduction
This is the best pound cake I have ever made!
List of Ingredients
1 Cup Butter (No Substitutes) Softened
3 cups sugar
1 1/2 tsp vanilla extract
1/2 tsp lemon extract
6 eggs
3 cups all purpose flour
1/4 tsp baking soda
1 cup sour cream
3 cups fres or frozen blueberries
Confectioners Sugar
BLUEBERRY SAUCE
1 cup sugar
1/4 cup cornstarch
1/2 cup cranberry juice concentrate
6 cups fresh or frozen blueberries Recipe
In a large mixing bowl, cream butter and sugar.
Beat in all 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 waxted paper lined 9 in x 5 in x 3 in loaf pans
Bake at 350 degrees for 60-65 minutes or until a tootpick inserted near the center comes out clean.
Cool for 10 miutes before removing from pans to wire racks.
Sprinkle with confectioners sugar
BLUEBERRY SAUCE
In a 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 the pound cake
Yield 2 loafs cakes
NOTE: If using frozen blueberries, do not thaw before adding to the batter
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