Blueberry Pound Cake.....mmmmm!

Recipe by Chef Decadent1
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 10
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large mixing bowl, cream 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 alternately with sour cream. Fold in blueberries.(you can use frozen but do not thaw).
  • Spoon into 2 greased and waxed paper-lined 9X5x3 inch 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 saucepan, combine the sugar, cornstarch and *cranberry juice concentrate until smooth.(I just used regular cranberry juice) 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.
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