QUESTION FOR MARLOCAT

Still hoping for an answer...will post the question on her recipe post...Tess

I'm not Marlocat, but I think I can help with your question. This recipe is copied verbatim from http://www.youngmarriedchic.com/2012/07/moms-sour-cream-blueberry-pound-cake/

At the bottom of the page, someone asked your question about the 1 teaspoon of almond extract being listed twice in the ingredient list. The answer given is, "... I'm sorry about that!! It's only one tsp of almond, not two"

IamMrsG...THANK YOU so much for taking the time to give me an answer....now I can proceed to make this cake....thanks again...Tess

Tess ~~ I made this cake today and we just had a piece. It is really delicious! I have to tell you - I cut down the sugar from 3 to 2 cups and we think it is just right. I didn't have fresh blueberries, had the ingredients to make the pound cake and wanted to make it today so I used frozen blueberries. I always have them in my freezer so why wait for fresh?? Anyway, I thawed them and used the juice for the icing glaze....perfect! It looks pretty and it is delicious. This is a keeper!

Oh, I also used only 1 teas. almond extract as IamMrsG's posted.

MLC...thanks for sharing this delicious recipe. (P.S. miss seeing you - hope everything is alright).

MissMadi..thanks for responding...I also made this cake today with 2 C sugar and 1 tsp of almond extract and 1 tsp of vanilla and it was just wonderful....I did use fresh blueberries as I have the bushes in my yard..I would receommend this recipe to anyone...probably one of the best pound cakes I have ever made....THANK YOU Marlocat.....Tess

tesspoodle...I am Very Sorry I did Not get Back to you. There is only one teaspoon of Almond extract. I got this recipe a few years ago online & I forgot to take out the extra teaspoon of almond. It's Funny because I also change the Recipe & use Lemon & Vanilla extract. Also, you can use the Non-Stick cooking spray with the Flour in it to spray the pan & it works great! If you don't have a Bunt pan regular pound-cake loaf pans work too, just adjust the cooking time a bit. I make this every Blueberry season. Lucky you to have the Blueberry bushes in your own yard. Enjoy!