Blueberry Pound Cake With Blueberry Sauce
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Yields:
-
2 loaf cakes
ingredients
-
Cake
- 1 cup butter, softened
- 3 cups sugar
- 1 1⁄2 teaspoons vanilla extract
- 1⁄2 teaspoon lemon extract
- 6 eggs
- 3 cups flour
- 1⁄4 teaspoon baking soda
- 1 cup sour cream
- 3 cups blueberries
-
Blueberry Sauce
- 1 cup sugar
- 1⁄4 cup cornstarch
- 1⁄2 cup cranberry juice concentrate
- 6 cups blueberries
directions
- In lg bowl, mix butter and sugar. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda, add to creamed mixture alternatvely with sour cream. Fold in blueberries.
- Spoon into two greased and waxed 9x5" loaf pans and bake at 350 for 60-65 mins or until toothpick inserted near center comes out clean. Cool for 10 mins before removing from pans to wire racks. Sprinkle with powdered sugar.
- In a saucepan, combine sugar, cornstarch, and cranberry juice until smooth. Add blueberries. Bring to a boil over med. heat, cook and stir 2 mins or until thickened. Server warm or cold with the pound cake.
- Note: If using frozen blueberries, don't thaw before adding to batter.
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RECIPE SUBMITTED BY
Baking Bunny
Montrose, Minnesota
When I got married in 2001, I was completely unfamiliar in the kitchen. I grew up eating food from restaurants and a home cooked meal about once or twice a month. I stumbled around blindly the first few years, and my hubby had to try many awful creations...such as burnt chicken that was raw inside and carmels made from corn oil (instead of corn syrup). I have come a long way, however, and people love coming over to try my many new recipes, most getting rave reviews. Thanks to everyone for their recipes, I love to experiment!