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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


1 c butter ( not margarine)
3 c sugar
1 1/2 tsp vanilla
1/2 tsp lemon extract
6 eggs
3 cups flour
1/4 tsp baking soda
1 cup sour cream
3 cups fresh or frozen blueberries (I use fresh)
If using frozen berries, do not thaw.

1 c sugar
1/4 c cornstarch
1/2 c cranberry juice concentrate
6 cups fresh or frozen blueberries.

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 350 F. for 60 to 65 minutes or until toothpick comes out clean. Cool 10 minutes before removing from pans to wire racks. Sprinkle with powered sugar.

To make sauce:
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.

Personal Notes:
Personal Notes:
Makes a very large dessert, but everyone will want seconds!!




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