butter, softened...( do not substitute)
1 1/2 tsp
all purpose flour
fresh or frozen blueberries ( if using frozen, do not thaw)
confectioners' sugar ( optional)
cranberry juice, concentrate
fresh or frozen blueberries
1Preheat oven to 350 degree.
Grease two 9 x 5 x 3 in loaf pans. I have also used a bunt pan.
2In a large mixing bowl; cream butter and sugar. Beat in extracts.
Add one egg at a time, mixing well after each addition.
3Combine flour and baking soda; add to the creamed mixture alternating with sour cream.
Fold in blueberries.
4Pour evenly into prepared pans. Bake at 350 for 60 - 65 minutes, or until toothpick inserted in center comes out clean.
Cool for 10 minutes before removing to wire racks. Sprinkle with confectioners' sugar. ( optional)
5For the blueberry sauce:
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 2 minutes or until thickened.
Serve warm or cold with the pound cake.