Blueberry Pound Cake
A Carolina mountain recipe for Blueberry Pound Cake.
Ingredients
- 1 cup plus 2 tablespoons of butter, softened and divided
- 2 1/4 cups of granulated sugar, divided
- 4 eggs
- 1 teaspoon of vanilla extract
- 3 cups of all-purpose flour, divided
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 2 cups of fresh or frozen blueberries, well drained
- 2 tablespoons of butter, for greasing the pan
- 1/4 cup of sugar, for sprinkling the pan
Instructions
- 1
Grease a 10” tube pan with the two tablespoons of butter.
- 2
Sprinkle the pan with 1/4 cup of sugar and set aside.
- 3
Cream the remaining 1 cup of butter, gradually add the remaining 2 cups of sugar and beat well.
- 4
Add the eggs, one at a time. Add the vanilla, mixing well.
- 5
Combine 2 3/4 cups of flour, baking powder and the salt.
- 6
Gradually add to the creamed butter mixture, beating well.
- 7
Dredge the blueberries into the reserved 1/4 cup of flour to coat well.
- 8
Fold the blueberries into the batter and pour into the prepared pan.
- 9
Bake at 325 degrees for 70 minutes.
- 10
Cool in pan for 10 minutes then remove.
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