~ GRAM'S DANISH POUND CAKE ~ MY BLUEBERRY SAUCE
My Grandma made this cake several times every summer and although it tasted like she spent hours making it, it's actually quite easy with very few ingredients. She used this a lot for strawberry shortcake. I use it for fruit toppings such as my Blueberry Sauce and also use it in Trifles. So moist, tender and...
Provided by Cassie *
Categories Other Desserts
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. In a large bowl, cream sugar and butter, until fluffy. Beat in eggs, one at a time until fluffy. Add vanilla. Mix together the flour and cornstarch and beat into we ingredients.
- 2. Grease a loaf pan and spread batter evenly into it. Place in oven. ( DO NOT PREHEAT ) Bake for 1 hour at 350 degree F., or until pick inserted in center comes out clean. Mine took an extra 3 minutes this time.
- 3. Let cool for about 5 minutes, then carefully remove from pan to a serving platter.
- 4. Enjoy warm, with some warm blueberry sauce or cold with strawberries...that's how my Gram served her
- 5. Sauce: Place berries in a small saucepan, mix sugar, corn starch and cinnamon. Pour over berries. Pour the water over the berries and cook over med heat until thickened and juice is clear. May add more water as you go to thin out to your liking. Remove from heat and serve warm or cold. If gets too thick after cooking, just stir in some water.
EASY BLUEBERRY SAUCE
Looking for a blueberry sauce recipe for cheesecake? Look no further! This luscious blueberry topping is perfectly sweetened to put on anything from a scoop of vanilla ice cream to a slice of angel food or pound cake. -Doris Dezur, Eugene, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3/4 cup.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
QUICK & EASY BLUEBERRY SAUCE
This delicious sauce can be used in so many different ways-- to top ice cream or cheesecake, layered with whipped cream and sliced pound cake, or warmed and served over pancakes.
Provided by evelynathens
Categories Sauces
Time 10m
Yield 2 1/4 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients in medium saucepan.
- Stir over medium heat until cornstarch dissolves.
- Boil until thickened, stirring occasionally, about 4 minutes.
- Cover and refrigerate.
GRANDMOTHER'S POUND CAKE II
This recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!)
Provided by WHOLEGRAINWOMAN
Categories Desserts Cakes Pound Cake Recipes
Time 1h40m
Yield 30
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
- Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 33.1 g, Cholesterol 70.2 mg, Fat 13.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 8.2 g, Sodium 103.7 mg, Sugar 20.4 g
BLUEBERRY 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. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 2 loaf cakes.
Number Of Ingredients 15
Steps:
- 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., Spoon into two greased and waxed paper-lined 9x5-in. loaf pans. Bake at 350° 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., 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.
Nutrition Facts :
BLUEBERRY POUND CAKE WITH BLUEBERRY SAUCE
Make and share this Blueberry Pound Cake With Blueberry Sauce recipe from Food.com.
Provided by Baking Bunny
Categories Dessert
Time 1h20m
Yield 2 loaf cakes
Number Of Ingredients 13
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.
Nutrition Facts : Calories 4078.4, Fat 133.1, SaturatedFat 76.7, Cholesterol 861.8, Sodium 1291.8, Carbohydrate 696.2, Fiber 21.3, Sugar 501.9, Protein 46.6
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