Pound Cake With Fresh Homemade Blueberry Sauce Recipe

Name: Pound Cake With Fresh Homemade Blueberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Margarine; 1 cup Sugar, Plus 2 Tablespoons For Pan; 1-1/2 teaspoon Vanilla; 4 whole Eggs; 2 cups Flour; 1 teaspoon Baking Powder; 1/4 teaspoons Salt; 2 cups Fresh Blueberries; 1/2 cups Sugar; 3 teaspoons Cornstarch

Servings: persons

1 cup Margarine
1 cup Sugar, Plus 2 Tablespoons For Pan
1-1/2 teaspoon Vanilla
4 whole Eggs
2 cups Flour
1 teaspoon Baking Powder
1/4 teaspoons Salt
2 cups Fresh Blueberries
1/2 cups Sugar
3 teaspoons Cornstarch

1
Grease and sugar (with 2 Tablespoons of sugar) your bread pan.
2
In large mixer bowl beat margarine and 1 Cup sugar together about 6 minutes until fluffy. Add vanilla and eggs, scrape bowl. Add flour, baking powder and salt and mix on low until just combined.
3
Pour into bread pan and bake at 325 degrees F for 50-60 minutes. Cool and remove from pan.
4
While pound cake is cooking add blueberries, sugar and corn starch to a small pan. Cook on medium heat until bubbly and sauce thickens. Then, using a potato masher, mash the blueberries just a bit. Set aside.
5
When cake is cool, cut in thin slices, top with a scoop of blueberry sauce and your Cool Whip, if desired.
6
Enjoy!

781

kcal

Calories

Fat

139

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 10 ingredients. The key ingredients include: 1 cup Margarine, 1 cup Sugar, Plus 2 Tablespoons For Pan, 1-1/2 teaspoon Vanilla, 4 whole Eggs, and more.

Yes, Pound Cake With Fresh Homemade Blueberry Sauce 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.

Pound Cake With Fresh Homemade Blueberry Sauce

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