Blueberry Pound Cake

Name: Blueberry Pound Cake
Ingredients: 1 c. plus 2 Tbsp. butter or margarine, divided; 2 1/4 c. sugar, divided; 4 eggs; 1 tsp. vanilla; 3 c. all-purpose flour, divided; 1 tsp. baking powder; 1/2 tsp. salt; 2 c. fresh, canned or frozen blueberries, well drained

8 ingredients

1 steps

Ingredients

1 c. plus 2 Tbsp. butter or margarine, divided
2 1/4 c. sugar, divided
4 eggs
1 tsp. vanilla
3 c. all-purpose flour, divided
1 tsp. baking powder
1/2 tsp. salt
2 c. fresh, canned or frozen blueberries, well drained

Directions

1

Grease a 10-inch tube pan well with 2 tablespoons butter and sprinkle pan with 1/4 cup sugar to coat; set aside. Cream remaining 1 cup butter; gradually add remaining 2 cups sugar, beating well. Add eggs one at a time, beating well after each. Add vanilla; mix. Combine 2 3/4 cups flour, baking powder and salt and gradually add to creamed mixture, beating until well blended. Dredge blueberries with remaining 1/4 cup flour; stir until berries are well coated and fold them into batter. Mix well and put in tube pan. Bake at 325° for 1 hour and 10 minutes or until cake tests done. Cool in pan at least 10 minutes; remove and let cool completely.