In a large mixing bowl, cream butter and sugar. Beat in extracts. Add eggs on at a time, beating well after each addition. Combine flour and baking soda. Add to creamed mixture alternately with sour cream. Fold in blueberries.
Spoon into two greased and waxed paper line 9X5X3 loaf pans. Bake at 350 degrees for 60-65 minutes or until toothpick comes out clean. cool for 10 minutes before removing from pans to wire racks. Sprinkle with powder sugar.
In a saucepan combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries and bring to a boil over medium heat, cook and stir for 2 minutes or until thick. Serve warm or cold over the pound cake.
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