- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups flour (2 cups in batter, 1 cup to dredge blueberries)
- 2 cups blueberries
Cream butter and sugar until light and fluffy. Add eggs, one at a time. Add vanilla. Mix in baking powder, salt and 2 cups of flour. Fold in blueberries that have been dredged in 1 cup flour. Pour into 10-inch tube pan which has been buttered and sprinkled with sugar.
Bake at 325° for 1 hour and 15 minutes.
Serves 10 to 12.
Note: Use butter in this cake. It doesn’t do as well if you use margarine