Almond Pound Cake with Blueberry Sauce

For the pound cake:

Beat butter and cream cheese until creamy. Add the sugar and beat an additional 2–3 minutes. Add eggs, one at a time, beating well after each addition. Add lemon juice and extracts (batter will look curdled; it’s okay).

Add flour and baking powder (one cup of flour at a time). Pour into a greased tube pan (14-cup capacity). Bake in a 325ºF oven for about 60–65 minutes, until an inserted toothpick comes out clean. Cool for 15 minutes. Run a knife around the edge of the pan and remove. Cool completely. Eat, or serve with blueberry sauce and whipped cream.

For the blueberry sauce:

In small saucepan, mix together sugar, vinegar, lemon juice and water. Add in 1 cup of the frozen blueberries. Simmer over low heat for about 12–15 minutes until sugar is melted and sauce is a deep purple color. Add in remaining blueberries and vanilla extract. Stir, set aside to cool.

For the almond whipped cream:

Combine sugar, cream and almond extract into a very cold bowl. Beat until cream is stiff (several minutes). Refrigerate until ready to use. This is awesome on pound cake, angel food cake,or any other dessert!