Blueberry Pound Cake

The Cake


  • 1 cup butter, softened
  • 3 cups sugar
  • 1 1/2 tsp. vanilla
  • 1/2 tsp. lemon extract
  • 6 eggs
  • 3 cups flour
  • 1/4 tsp. baking soda
  • Ad
  • 1 cup sour cream
  • 3 cups fresh or frozen blueberries
  • confectioners' sugar


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. Spoon into two greased and waxed paper-lined 9x5 loaf pans. Bake at 350 degrees F 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.

Blueberry Sauce


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


In a saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add the blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve the sauce warm or cold with the pound cake.


Note: If using frozen blueberries, do not thaw before adding to batter.

By Robin from Washington, IA


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