Blueberry Pound Cake.....mmmmm!

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1 cup butter
• 3 cups sugar
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon lemon extract
• 6 eggs
• 3 cups flour
• 1/4 teaspoon baking soda
• 1 cup sour cream
• 3 cups blueberries
• 1 cup sugar
• 1/4 cup cornstarch
• 1/2 cup cranberry juice concentrate
• 6 cups blueberries

Recipe

• 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.(you can use frozen but do not thaw).
• 2 spoon into 2 greased and waxed paper-lined 9x5x3 inch loaf pans. bake at 350 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.(i just used regular cranberry juice) 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.