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Blueberry Pound Cake

TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling YIELD: 2 loaf cakes.
My husband and I have blueberry bushes in our backyard, so I developed this dessert using a basic pound cake recipe from my great-aunt. I pick and freeze the berries in 3-cup portions so I can make this yummy cake all year long. -Nancy Zimmerman, Cape May Court House, New Jersey

Ingredients

  • 1 cup butter, softened
  • 3 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon lemon extract
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 cup sour cream
  • 3 cups fresh or frozen blueberries
  • Confectioners' sugar
  • BLUEBERRY SAUCE:
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 cup thawed cranberry juice concentrate
  • 6 cups fresh or frozen blueberries

Directions

  • 1. In a large 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.
  • 2. Spoon into two greased and waxed paper-lined 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners' sugar.
  • 3. 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.

Nutrition Facts

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