Diana's Desserts - www.dianasdesserts.com

Blueberry Pound Cake

Servings: Makes 2 (9 x 5-inch) loaves
You will find fresh blueberries in your supermarket's produce section from May through September or October. They make a great addition to late summer desserts such as pound cakes, quickbreads and muffins.

When domestic blueberries are not available, you can often find imported blueberries in stores. If fresh blueberries are unavailable it is perfectly fine to use frozen. Make sure to fold the frozen blueberries into the batter without thawing.

Enjoy this late summer Blueberry Pound Cake and serve each slice with just a dusting of confectioners' sugar, or drizzle slices with Blueberry Sauce (see recipe below) and if desired, serve with vanilla ice cream.

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
6 eggs
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.

For Sauce:
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