Blueberry Sour Cream Pound Cake
butter, softened...( do not substitute)
Find more recipes at goboldwithbutter.com
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
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!
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.
About this Recipe
Emily Fields Johnson auntiem1964 - Dec 29, 2012
This sounds wonderful!
Cassie * 1lovetocook1x - Dec 29, 2012
Hi Emily..it is wonderful..let me know if you try it...Happy New Year!
Ellen Bales Starwriter - Dec 29, 2012
Oh, yum! I absolutely love blueberries! I'm pinching this one for sure.
Carol Junkins CarolAJ - Dec 29, 2012
Well have to try this ! Looks wonderful ! I have shared it with my Group "Cranberry and All Berry Lovers" hope you will join me and if you have more yummy berry recipes please share with me !