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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Blueberry pound cake Recipe

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This recipe for Blueberry pound cake is from Carol's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter, softened--2 sticks butter
3 cups sugar
1 1/2 tsp vanilla extract
1/2 tsp lemon extract
6 eggs
3 cups all purpose flour
1/4 tsp baking soda
1 cup sour cream
3 cups fresh or frozen blueberries
powdered sugar
Directions:
Directions:
In 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.
Bake at 350' for 60 to 65 minutes or until toothpick inserted near the center comes out clean. Cool 10 min.before removing to wire racks. Sprinkle with
powdered sugar.
Blueberry Sauce
1 cup sugar
1/4 cup cornstarch
1/2 cup cranberry juices
6 cups fresh or frozen blueberries
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
pound cake.
Personal Notes:
Personal Notes:
***IF USING FROZEN BLUEBERRIES, DO NOT THAW A BEFORE ADDING TO
BATTER******

 

 

 

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