Millionaire Pound Cake with Blueberry Reduction Sauce

My son always requests a pound cake on his visits home.  I thought how could I go wrong with a pound cake named Millionaire Pound Cake?  I couldn't.  Wow.  This is probably the best pound cake recipe I've ever used.  The blueberry reduction sauce added a nice dimension without being overpowering.

2 cups butter, softened

3 cups sugar

6 large eggs

4 cups all purpose flour

3/4 cup milk

1 t. almond extract

1 t. vanilla extract

Preheat oven to 300 degrees.  Grease and lightly flour a 10 inch tube pan.

Beat butter at medium speed with an electric mixer until creamy.  Gradually add sugar beating well.  Add eggs, one a time time, beating just until yellow disappears.  Gradually add flour to butter mixture alternatively with milk, beating well after each addition, beginning and ending with flour.

Stir in extracts.  Pour batter into prepared pan.

Bake at 300 degrees for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean.

Cool in pan on wire rack for 15 minutes.  Remove from pan to wire rack and cool completely, about one hour.

From Southern Living Heirloom Recipe Cookbook.

Blueberry Sauce

3 cups fresh or frozen blueberries

1/4 cup water
1 cup orange juice
3/4 cup white sugar
1/4 cup cold water
3 tablespoons cornstarch
1 t. amaretto
1/8 teaspoon ground cinnamon

In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.

In a small bowl, mix together the cornstarch and 1/4 cup cold water.  Gently stir the cornstarch mixture into the blueberries. Simmer gently.  It will thicken fairly quickly.  Remove from heat and stir in the amaretto and cinnamon.  If the sauce thickens to much, thin with a little water or orange juice.