Blueberry Sour Cream Pound Cake

Cassie * Recipe

By Cassie * 1lovetocook1x

One of my sons absolute favorites. My little Blueberry boy is what I call him.

This is so moist and delicious.


Enjoy!


TOH recipe


Recipe Rating:
 4 Ratings
Serves:
2 loaves
Prep Time:
Cook Time:

Ingredients

1 c
butter, softened...( do not substitute)
Find more recipes at goboldwithbutter.com
3 c
sugar
1 1/2 tsp
vanilla extract
1/2 tsp
lemon extract
6
eggs
3 c
all purpose flour
1/4 tsp
baking soda
1 c
sour cream
3 c
fresh or frozen blueberries ( if using frozen, do not thaw)
confectioners' sugar ( optional)
BLUEBERRY SAUCE
1 c
sugar
1/4 c
cornstarch
1/2 c
cranberry juice, concentrate
6 c
fresh or frozen blueberries
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

1
Preheat oven to 350 degree.

Grease two 9 x 5 x 3 in loaf pans. I have also used a bunt pan.
2
In a large mixing bowl; cream butter and sugar. Beat in extracts.

Add one egg at a time, mixing well after each addition.
3
Combine flour and baking soda; add to the creamed mixture alternating with sour cream.

Fold in blueberries.
4
Pour 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)
5
For 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.

Enjoy!

About this Recipe