Blueberry Pound Cake

• 1 cup butter (no substitutes) softened
• 3 cups sugar
• 1.5 tsp vanilla extract
• 1/2 tsp lemon extract
• 6 eggs
• 3 cups all purpose flour
• 1/4 tsp baking soda
• 1 cup sour cream (8 oz)
• 3 cups fresh or frozen blueberries
• confectioners sugar
• Blueberry Sauce:
• 1 cup sugar
• 1/4 cup corn starch
• 1/2 cup cranberry juice concentrate
• 6 cups fresh or frozen blueberries

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 wax 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. For the sauce:
4. 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 two minutes or until thickened. Serve warm or cold with the pound cake.

butter, sugar, vanilla, lemon, eggs, flour, baking soda, sour cream, blueberries, confectioners sugar, blueberry sauce, sugar, corn starch, cranberry juice concentrate, blueberries

Taken from www.epicurious.com/recipes/member/views/blueberry-pound-cake-50127911 (may not work)