Blueberry Pound Cake.....mmmmm! Recipe

Name: Blueberry Pound Cake.....mmmmm!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter; 3 cups sugar; 1 ½ teaspoons vanilla extract; ½ teaspoon lemon extract; 6 eggs; 3 cups flour; ¼ teaspoon baking soda; 1 cup sour cream; 3 cups blueberries; 1 cup sugar; ¼ cup cornstarch; ½ cup cranberry juice concentrate; 6 cups blueberries

Servings: persons

1 cup butter
3 cups sugar
1 ½ teaspoons vanilla extract
½ teaspoon lemon extract
6 eggs
3 cups flour
¼ teaspoon baking soda
1 cup sour cream
3 cups blueberries
1 cup sugar
¼ cup cornstarch
½ cup cranberry juice concentrate
6 cups blueberries

1
In a large mixing bowl, cream butter and sugar.
2
Beat in extracts.
3
Add eggs, one at a time, beating well after each addition.
4
Combine flour and baking soda; add to creamed mixture alternately with sour cream.
5
Fold in blueberries.
6
(you can use frozen but do not thaw).
7
Spoon into 2 greased and waxed paper-lined 9X5x3 inch loaf pans.
8
Bake at 350 for 60-65 minutes or until a toothpick inserted near the center comes out clean.
9
Cool for 10 minutes before removing from pans to wire racks.
10
Sprinkle with confectioners sugar.
11
In a saucepan, combine the sugar, cornstarch and *cranberry juice concentrate until smooth.
12
(I just used regular cranberry juice) Add blueberries.
13
Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
14
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 13 ingredients. The key ingredients include: 1 cup butter, 3 cups sugar, 1 ½ teaspoons vanilla extract, ½ teaspoon lemon extract, and more.

Yes, Blueberry Pound Cake.....mmmmm! 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.....mmmmm!

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