BLUEBERRY SOUR CREAM POUND CAKE

Blueberry Sour Cream Pound Cake image

Provided by Cassie *

Time 1h25m

Number Of Ingredients 15

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1 c butter, softened...( do not substitute)
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 sour cream
3 c fresh or frozen blueberries ( if using frozen, do not thaw)
confectioners' sugar ( optional)
BLUEBERRY SAUCE
1 c sugar
1/4 c cornstarch
1/2 c cranberry juice, concentrate
6 c fresh or frozen blueberries

Steps:

1. Preheat oven to 350 degree. Grease two 9 x 5 x 3 in loaf pans. I have also used a bunt pan.
2. In a large mixing bowl; cream butter and sugar. Beat in extracts. Add one egg at a time, mixing well after each addition.
3. Combine flour and baking soda; add to the creamed mixture alternating with sour cream. Fold in blueberries.
4. Pour evenly into prepared pans. Bake at 350 for 60 - 65 minutes, or until toothpick inserted in center comes out clean. Cool for 10 minutes before removing to wire racks. Sprinkle with confectioners' sugar. ( optional)
5. For the 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. Enjoy!