Blueberry Pound Cake

  • 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

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