Blueberry Pound Cake

• 1 cup butter, softened
• 3 cups sugar
• 1-1/2 teaspoons vanilla extract
• 1/2 teaspoon lemon extract
• 6 large eggs
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1 cup sour cream
• 3 cups fresh or frozen blueberries
• Confectioners' sugar
• 1 cup sugar
• 1/4 cup cornstarch
• 1/2 cup thawed cranberry juice concentrate
• 6 cups fresh or frozen blueberries

1. In a large bowl, cream butter and sugar until light and fluffy. 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 waxed paper-lined 9x5-in. loaf pans. Bake at 350u0b0 for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners' sugar.
3. In a small 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.

butter, sugar, vanilla, lemon extract, eggs, allpurpose, baking soda, sour cream, blueberries, confectioners, sugar, cornstarch, cranberry juice, blueberries

Taken from www.tasteofhome.com/recipes/blueberry-pound-cake/ (may not work)