1 cup (2 sticks/8 oz./226g) butter (no substitutes), softened
3 cups granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup (8 oz./226g) sour cream
3 cups fresh or frozen blueberries (do not thaw if using frozen)
Confectioners' sugar (optional)
Blueberry Sauce (optional)
1 cup granulated sugar
1/4 cup cornstarch
1/2 cup cranberry juice concentrate
6 cups fresh or frozen blueberries
Serve with: (optional)
Vanilla ice cream
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 x 5 x 3-inch loaf pans. Bake at 350 degrees F/180 degrees C for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire racks. Sprinkle with confectioners' sugar, if deisred.
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 pound cake.
Makes 2 (9 x 5-inch) loaves.
Date: August 10, 2006