Blueberry Pound Cake

A delightful pound cake with fresh blueberries baked in. You may substitute frozen blueberries when they're not in season.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 338 Calories

Ingredients

• 2 cups white sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 4 eggs
• 2 tablespoons butter
• 2 cups fresh blueberries
• 0.25 cup all-purpose flour
• 0.5 teaspoon salt
• 0.25 cup white sugar
• 2.75 cups all-purpose flour

Recipe Instructions

Step 1

Pour batter into the prepared pan.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.