Ingredients
1 cup butter, softened3 cups sugar1-1/2 teaspoons vanilla extract1/2 teaspoon lemon extract6 large eggs3 cups all-purpose flour1/4 teaspoon baking soda1 cup sour cream3 cups fresh or frozen blueberriesConfectioners’ sugarBLUEBERRY SAUCE:1 cup sugar1/4 cup cornstarch1/2 cup thawed cranberry juice concentrate6 cups fresh or frozen blueberries
Preparation
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.
Spoon into two greased and waxed paper-lined 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners’ sugar.
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.
