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 oz.) sour cream
3 cups fresh or frozen blueberries (if using frozen blueberries, do not thaw before adding to the batter)
Confectioners' sugar

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

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"x5" loaf pans.

Bake at 350°F for 60 to 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.

In a sauce pan, 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 the pound cake.

Posted by Pauline Miller

Nutritional Info Per Serving: N/A