Blueberry Pound Cake Recipe

Name: Blueberry Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
For the sauce:
4
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.

2065

kcal

Calories

Fat

328

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup butter (no substitutes) softened, 3 cups sugar, 1.5 tsp vanilla extract, 1/2 tsp lemon extract, and more.

Yes, Blueberry Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Pound Cake

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