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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 32 |
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My husband and I have blueberry bushes in our backyard, so I developed this dessert using a basic pound cake recipe from my great-aunt. I pick and freeze the berries in 3-cup portions so I can make this yummy cake all year long. -Nancy Zimmerman, Cape May Court House, New Jersey Ingredients:
1 cup butter, softened |
3 cups sugar |
1-1/2 teaspoons vanilla extract |
1/2 teaspoon lemon extract |
6 eggs |
3 cups king arthur unbleached all-purpose flour |
1/4 teaspoon baking soda |
1 cup (8 ounces) sour cream |
3 cups fresh or frozen blueberries |
confectioners' sugar |
blueberry sauce: |
1 cup sugar |
1/4 cup cornstarch |
1/2 cup thawed cranberry juice concentrate |
6 cups fresh or frozen blueberries |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. 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.
2. Spoon into two greased and waxed paper-lined 9-in. x 5-in. 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.
3. In a small saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with pound cake. Yield: 2 loaf cakes.
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