Limoncello Pound Cake With Blueberry Sauce - cooking recipe

Ingredients

Cake
1 cup butter, room temp
3 cups sugar
6 eggs
2 teaspoons vanilla
1/2 teaspoon almond extract
1 lemon, juice of
1 cup heavy cream
3 cups flour
1 lemon, zest of
Glaze
2 tablespoons butter, melted
1 lemon, juice of
1/2 lemon, zest of, finely chopped
1 cup sugar
4 ounces limoncello
Sauce
2 cups blueberries, fresh
1/2 cup sugar
1/2 cup port wine or 1/2 cup sherry wine
1/2 teaspoon cinnamon, ground
1 teaspoon cornstarch, dissolved in 1-2 oz water

Preparation

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.