Blueberry Pound Cake.....mmmmm!

• 1 cup butter
• 3 cups sugar
• 1 12 teaspoons vanilla extract
• 12 teaspoon lemon extract
• 6 eggs
• 3 cups flour
• 14 teaspoon baking soda
• 1 cup sour cream
• 3 cups blueberries
• 1 cup sugar
• 14 cup cornstarch
• 12 cup cranberry juice concentrate
• 6 cups blueberries

1. In a large mixing bowl, cream butter and sugar.
2. Beat in extracts.
3. Add eggs, one at a time, beating well after each addition.
4. Combine flour and baking soda; add to creamed mixture alternately with sour cream.
5. Fold in blueberries.
6. (you can use frozen but do not thaw).
7. Spoon into 2 greased and waxed paper-lined 9X5x3 inch loaf pans.
8. Bake at 350 for 60-65 minutes or until a toothpick inserted near the center comes out clean.
9. Cool for 10 minutes before removing from pans to wire racks.
10. Sprinkle with confectioners sugar.
11. In a saucepan, combine the sugar, cornstarch and *cranberry juice concentrate until smooth.
12. (I just used regular cranberry juice) Add blueberries.
13. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
14. Serve warm or cold with the pound cake.

butter, sugar, vanilla, lemon, eggs, flour, baking soda, sour cream, blueberries, sugar, cornstarch, cranberry juice concentrate, blueberries

Taken from www.food.com/recipe/blueberry-pound-cake-mmmmm-229931 (may not work)