Delicious!
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 waxed paper-lined 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F 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. 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 the pound cake.
My husband and I have blueberry bushes in our backyard, so I developed this dessert using a basic pound cake recipe from my great-aunt. I pick and freeze the berries in 3-cup portions so I can make this yummy cake all year long.
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Serving Size: 1 recipe (6808g) | ||
Recipe Makes: 0 Servings | ||
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Calories: 16027 | ||
Calories from Fat: 3400 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 377.8g | 504 % | |
Saturated Fat 184.2g | 921 % | |
Monounsaturated Fat 114.9g | ||
Polyunsanturated Fat 33.4g | ||
Cholesterol 6923.2mg | 2130 % | |
Sodium 3893.2mg | 134 % | |
Potassium 4392.2mg | 116 % | |
Total Carbohydrate 3019.5g | 888 % | |
Dietary Fiber 58.3g | 233 % | |
Sugars, other 2961.2g | ||
Protein 248g | 354 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 16027
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