Blueberry Pound Cake recipe

1 c. butter (no substitutions)
3 c. sugar
1-1/2 ts. vanilla
1/2 ts. lemon extract
6 eggs
3 c. flour
1/4 ts. baking soda
1 c. sour cream
3 c. blueberries, fresh or frozen
icing sugar

Blueberry sauce
1 c. sugar
1/2 c. cranberry juice concentrate
6 c. blueberries, fresh or frozen

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 cream mixture alternately with sour cream.
Fold in blueberries.
Spoon into two 9 inch loaf pans.
Bake at 350* for 60-65 minutes or until toothpick comes out clean from center.
Cool for 10 minutes before removing from pans.
Sprinkle with icing sugar.
In a saucepan, combine sugar, cornstarch and cranberry juice until smooth.
Add blueberries and bring to boil over medium heat.
Cook and stir for two minutes or until thickened.
Serve warm or cold with pound cake.
Makes 2 loaves.

Note: If using frozen blueberries, do not thaw before adding to the batter.