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.