Blueberry Pound Cake recipe

1 servings

2 tablespoons butter

1/4 cup white sugar

1 cup butter

2 cups white sugar

4 eggs

1 teaspoon vanilla extract

2 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 cups fresh blueberries

1/4 cup all-purpose flour

Preheat oven to 325 degrees F (165 degrees C).

Grease a 10 inch tube pan with 2 tablespoons butter.

Sprinkle pan with 1/4 cup sugar.

Mix together 2 3/4 cups flour, baking powder and salt.

Set aside.

In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla.

Gradually beat in the flour mixture.

Dredge blueberries with remaining 1/4 cup flour, then fold into batter Pour batter into prepared pan.

Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.