Blueberry Pound Cake With Blueberry Sauce

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READY IN: 1hr 20mins
UNITS: US

INGREDIENTS

Nutrition
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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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