Post by Admin on Jul 15, 2005 0:52:29 GMT 10
Blueberry Pound Cake
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 (8 ounces) sour cream
3 cups fresh or frozen blueberries*
Confectioners' sugar
BLUEBERRY SAUCE:
1 cup sugar
1/4 cup cornstarch
1/2 cup cranberry juice concentrate
6 cups fresh or frozen blueberries
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.
Spoon into two greased and waxed paper-lined 9-in. x 5-in. x 3-in. loaf pans.
Bake at 350° for 60-65 minutes or until cake tests clean.
Cool for 10 minutes before removing from pans to wire racks.
Sprinkle with confectioners' sugar.
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.
Yield: 2 loaf cakes.
*Note: If using frozen blueberries, do not thaw before adding to the batter.
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 (8 ounces) sour cream
3 cups fresh or frozen blueberries*
Confectioners' sugar
BLUEBERRY SAUCE:
1 cup sugar
1/4 cup cornstarch
1/2 cup cranberry juice concentrate
6 cups fresh or frozen blueberries
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.
Spoon into two greased and waxed paper-lined 9-in. x 5-in. x 3-in. loaf pans.
Bake at 350° for 60-65 minutes or until cake tests clean.
Cool for 10 minutes before removing from pans to wire racks.
Sprinkle with confectioners' sugar.
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.
Yield: 2 loaf cakes.
*Note: If using frozen blueberries, do not thaw before adding to the batter.