Grams Danish Pound Cake My Blueberry Sauce Recipes

BLUEBERRY POUND CAKE WITH BLUEBERRY SAUCE

Steps:

• In lg bowl, mix 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 alternatvely with sour cream. Fold in blueberries.
• Spoon into two greased and waxed 9x5" loaf pans and bake at 350 for 60-65 mins or until toothpick inserted near center comes out clean. Cool for 10 mins before removing from pans to wire racks. Sprinkle with powdered sugar.
• In a saucepan, combine sugar, cornstarch, and cranberry juice until smooth. Add blueberries. Bring to a boil over med. heat, cook and stir 2 mins or until thickened. Server warm or cold with the pound cake.
• Note: If using frozen blueberries, don't thaw before adding to batter.

EASY BLUEBERRY SAUCE

Steps:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

POUND CAKE WITH BLUEBERRY SAUCE

Steps:

• Preheat oven to 350 degrees F. Spray 13- x 9-inch baking pan with nonstick cooking spray; set aside.
• Beat eggs with 1-1/4 cups sugar in medium bowl with electric mixer on medium-high speed until eggs are pale and thick, about 5 minutes. Slowly beat in milk. Slowly add flour blended with baking powder and mix just until blended. Add 1 cup Bertolli® Extra Light™ Tasting Olive Oil and beat just until blended. Turn into prepared pan.
• Bake in center of oven 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes; remove from pan and cool completely.
• Meanwhile, for blueberry sauce, combine blueberries, remaining 1/2 cup sugar, remaining 1/4 cup Bertolli® Extra Virgin Olive Oil and lemon juice in 2-quart saucepan. Cook over medium heat, stirring occasionally, 5 minutes or until blueberries start to burst. Remove from heat; stir in lemon peel. Let cool to room temperature. Serve blueberry sauce with cake.

LIMONCELLO POUND CAKE WITH BLUEBERRY SAUCE

Steps:

• Preheat oven to 300. Can be made in a bundt pan, springform pan or loaf pan. Grease well and set aside.
• Mix juice of one lemon with heavy cream, set aside.
• Cream together butter and sugar. Add eggs one at a time, until well blended. Add vanilla and almond extract.
• Add lemon mixture alternately with flour to creamed mixture, folding after each addition, beginning and ending with flour.
• Fold in zest of one lemon.
• Bake at 300 for 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool on a rack, then transfer to a serving plate.
• For glaze, whisk together melted butter, juice, zest and sugar until smooth.
• While cake is cooling, poke holes on top of cake and pour 4 oz. of Limoncello, then pour glaze over cake.
• For sauce, gently boil berries, sugar, port and cinnamon for about 15 minutes. Add the dissolved cornstarch and cook for additional minute. Cool and servce with cake.

BLUEBERRY SAUCE

Steps:

• 1. Mix the cornstarch with the chilled lemon juice. Combine all ingredients in medium saucepan. Stir over medium heat until cornstarch is completely dissolved. Boil until thickened, stirring occasionally, about 4 minutes. If it becomes too thick, just add a little water. Cover and refrigerate. This will keep in the fridge for a week.