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Blueberry Pound Cake with Blueberry Sauce Recipe

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This recipe for Blueberry Pound Cake with Blueberry Sauce, by , is from The Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Steffen
Added: Wednesday, January 18, 2006


1 c. butter (not margarine)
3 c. sugar
1 1/2 t. vanilla
1/2 t. lemon extract
6 eggs
3 c. flour
1/4 t. baking soda
1 c. sour cream
3 c. fresh or frozen blueberries (if using frozen, do not thaw)
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 loaf pans. Bake at 350 for 60 to 65 minutes or until toothpick comes out clean.
Cool 10 minutes before removing from pans to wire racks. Sprinkle with powdered sugar.

Blueberry Sauce:
1 cup sugar
1/4 c. cornstarch
1/2 c. cranberry juice concentrate
6 c. fresh or frozen blueberries

Combine sugar, cornstarch and cranberry juice until smooth. Add blueberries. Bring to boil over medium heat; cook and stir 2 minutes or until thickened. Serve warm or cold over the pound cake.




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