Blueberry Pound Cake With Blueberry Sauce

Found in Taste of Home Aug/Sept 2003

• Ready In: 1 hr 20 mins
• 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

1. 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.
2. 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.
3. 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.
4. Note: If using frozen blueberries, don't thaw before adding to batter.