Pound Cake with Ice Cream and Blueberry Sauce

Here is a delightful little summer dessert.

Coincidentally, do you know how I remember that there are two s's in "dessert," subsequently never confusing it with "desert?" Just remember that you always have apple pie and ice cream. 2 things for dessert - 2 s's. It's one of the same devices that Mrs. Hagood (who wasn't even my teacher but taught my aunts Sherry & Leia and my mom and my dad) drilled into the brains of my loved ones who then passed it along to me. I also remember the day that Sherry, Leia and mom taught me how to never misspell "separate:" There's always a rat in separate. See it? No i or e misplacement in that word, ever, thanks to that little device. I was a dork even as a small child; I just wish that there was some sort of device I'd picked up along the way that instructed me how to write a dissertation proposal in, like, 15 minutes. That'd be really helpful about now.

Back to dessert. I made another pound cake (and the Swan's Down cake flour pound cake as shown in this post is simply divine, baked in the high quality Nordic ware bundt pan my mom got me for Christmas this year), and topped it with a scoop of Blue Bell Homemade Ice Cream (or the vanilla-ish ice cream of your choice) and this homemade sauce:

about 1/2 pint fresh blueberries, washed, stems removed
1/2 cup water
1/2 cup sugar
1 Tablespoon orange liquor
2 Tablespoons orange juice
and the zest of an orange, if you have one laying around
or substitute orange for lemon
or just leave it out all together, really the blueberries and sugar and water are the main ingredients

In a heavy saucepan over medium-high heat, boil blueberries with water and sugar (and other ingredients) until the berries start to burst, the water turns dark blue, and it becomes somewhat congealed, anywhere from 15-30 minutes. Remove from heat, allow to cool.

What a simple yet delicious sauce that goes on top of ice cream by itself, pound cake by itself, or biscuits, or pancakes. It's a variation of the cranberry sauce I make for Thanksgiving and Christmas. Blueberries happened to be not quite as expensive as a gallon of gas at Publix a few weeks ago, so I splurged, got a pint, and have been enjoying them in this form for some time. It lasts for several days in an air-tight container in the fridge.