1 c. butter (no substitutes), softened
3 c. sugar
1 1/2 tsp. vanilla extract
1/2 tsp. lemon extract
6 eggs
3 c. all-purpose flour
1/4 tsp. baking soda
1 c. (8 oz.) sour cream
3 c. fresh or frozen blueberries*
confectioners sugar

Blueberry Sauce:

1 c. sugar
1/4 c. cornstarch
1/2 c. cranberry juice concentrate
6 c. fresh or frozen blueberries

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. Spoon into 2 greased and waxed paper-lined 9 x 5 x 3-inch loaf pans.

Bake at 350°F for 60 to 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.

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.

Yield: 2 loaf cakes.