Blueberry Pound Cake
Usually when I go to the grocery store, I rush through, hurrying to get out of that darn place. I never know what to get. What to make for dinner each night. Going grocery shopping gave me a pain in my head just thinking about it.
Last night when I went, I had a whole new attitude towards the whole food shopping thing. I went up and down the aisles with with my eyes open this time and I discovered things that I never saw before. I was even excited. I made a mental note of what I wanted to make for meals. I’m going to take it slow, but I am anxious for my next learning experience.
I had decided to make pound cake with blueberry sauce, since I had a lot of blueberrie sitting in my fridge. I gathered up the ingredients (I did buy some sea salt-not part of the ingredients, but I’ve always wanted to buy some) and I drove home and started.
I mixed the ingredients together for the pound cake and stuck it in the oven. I prepared the sauce while waiting. Everything went well, except for the pound cake sticking a bit. Okay. This isn’t so hard. Maybe I can do this after all!
The finished product.
Pound Cake with Blueberry Sauce
2 cups flour
2 cups sugar
1 cup butter or margarine, softened
4 c. berries
1 c. sugar
1 tbsp. lemon juice
2-3 c. water
Preheat oven to 350:F Cream butter and sugar. Add eggs one at a time, beating well after each one Add flour, beat until smooth. Pour into greased baking pan and place into oven. Bake for 55 to 60 minutes.
Make blueberry sauce while cake is in oven.
Mix ingredients together and simmer in a sauce pan. Check cake for dry cracks on top. Cool for about 15 to 20 minutes on rack, remove from pan and pour blueberry sauce over the cake.