Blueberry Pound Cake and Sauce

Blueberry Pound Cake
(thank you to Aug/Sept 2003 Taste of Home magazine and Nancy Zimmerman for submitting the recipe)

1 cup butter (no substitutes), softened
3 cups sugar
1 1/2 tsp. vanilla extract
1/2 tsp. lemon extract
6 eggs
3 cups all-purpose flour
1/4 tsp baking soda
1 cup (8 ounces) sour cream
3 cups fresh or frozen blueberries*
*(if using frozen blueberries, do not thaw before adding to the batter)
Confectioner's sugar (powdered sugar) (opt.)

Preheat oven to 350 degrees F. Beat together the sugar and butter, then beat in the extracts and then the eggs, one at a time. Mix in the baking soda and flour alternately with the sour cream. Lastly, fold in the blueberries. Divide into two greased and waxed paper-lined 9" x 5" x 3" loaf pans. Bake for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes and then turn out to finish cooling on racks. Sprinkle with the powdered sugar if desired.


Blueberry Sauce

1 cup sugar
1/4 cup cornstarch
1/2 cup cranberry juice concentrate
6 cups fresh or frozen blueberries

Combine sugar and cornstarch and concentrate, mixing until smooth. Add blueberries and bring to a boil over medium heat. Stir and cook for a few minutes or until thickened. Serve warm or cold.