Recipe

Blueberry Pound Cake With Blueberry Sauce Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 5 months, 3 weeks ago with blueberry season coming in about a month I am looking forward to this recipe... I like the fact that it has a blueberry sauce that goes on it ... the recipe and photo are courtesy of Taste of Home and Nancy Zimmerman, Cape May Court House, New Jersey ... More Prep:20m Cook:60m Servings:32	Peetabear
	blueberry poundcake with blueberry sauce easy

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chefmeow

Ingredients

1 cup butter, softened

3 cups Domino® or C&H® Granulated Pure Cane Sugar

1-1/2 teaspoons vanilla extract

1/2 teaspoon lemon extract

6 eggs

3 cups all-purpose flour

1/4 teaspoon baking soda

1 cup (8 ounces) sour cream

3 cups fresh or frozen blueberries

Domino® or C&H® Pure Cane Powdered Sugar

BLUEBERRY SAUCE:

1 cup Domino® or C&H® Granulated Pure Cane Sugar

1/4 cup cornstarch

1/2 cup cranberry juice concentrate

6 cups fresh or frozen blueberries

Directions

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.

Spoon into two greased and waxed paper-lined 9-in. x 5-in. 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.

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. Yield: 2 loaf cakes.

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Comments

chefmeow 5 months, 3 weeks ago said:
I'm loving the blueberry posts as well. Love fresh blueberries and this recipe looks and sounds fantastic. Great post my friend. 5 forks.

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