Ingredients
1 cup butter (no substitutes) softened
3 cups sugar
1.5 tsp vanilla extract
1/2 tsp lemon extract
6 eggs
3 cups all purpose flour
1/4 tsp baking soda
1 cup sour cream (8 oz)
3 cups fresh or frozen blueberries
confectioners sugar
Blueberry Sauce:
1 cup sugar
1/4 cup corn starch
1/2 cup cranberry juice concentrate
6 cups fresh or frozen blueberries
Preparation
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. Spoon into two greased and wax 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. For the sauce: In a saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. add blueberries. Bring to a boil over medium heat; cook and stir for two minutes or until thickened. Serve warm or cold with the pound cake.
