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One of my favorite berries are blueberries and they are so good for you, too. You can use either fresh or frozen in this recipe. If you use frozen, don’t thaw them first.
There is a delicious blueberry sauce that you can make and serve with the cake. I don’t always make the sauce. Sometimes I serve a slice of the pound cake with a dollop of whipped topping for dessert. It makes two loaves so you can tuck one into the freezer and have a quick dessert on hand for that unexpected company!
Blueberry Pound Cake:
1 cup butter (no substitutes) softened
3 cups sugar
1 1/2 tsp vanilla extract
1/2 tsp lemon extract
3 cups all-purpose flour
1/4 tsp baking soda
1 cup (8 oz) sour cream
3 cups fresh or frozen blueberries
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 waxed paper-lined 9 inch x 5 in. x 3-in. loaf pans. Bake at 350 degrees for 60-65 minutes or until a tooth pick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks until cool, dust with confectioner’s sugar.
1 cup sugar
1/4 cup cornstarch
1/2 cup cranberry juice concentrate
6 cups fresh or frozen blueberries
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 2 minutes or until thickened. Serve warm or cold over slices of the pound cake.