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Blueberry Pound Cake

By: Nancy Zimmerman  
"My husband and I have blueberry bushes in our backyard, so I developed this dessert using a basic pound cake recipe from my great-aunt. I pick and freeze the berries in 3-cup portions so I can make this yummy cake all year long. -Nancy Zimmerman, Cape May Court House, New Jersey"

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 160 people have saved this

Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 300 servings
 

Ingredients

  • 1 cup butter (no substitutes), softened
  • 3 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon lemon extract
  • 6 eggs
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 cup sour cream
  • 3 cups fresh or frozen blueberries*
  • confectioners' sugar
  • BLUEBERRY SAUCE:
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 cup frozen cranberry juice cocktail, thawed
  • 6 cups fresh or frozen blueberries

Directions

  1. In a 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.
  2. Spoon into two greased and waxed paper-lined 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners' sugar.
  3. 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.

Footnotes

  • If using frozen blueberries, do not thaw before adding to batter.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2006 by Debbie 
Very good pound cake. I made it in a bundt pan and it turned out very nice. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2008 by lmg 
MNNM,XN,/,CN, MORE

 
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