Cathy Hockel's Blueberry Pound Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup(s) butter softened |
2 cup(s) sugar |
4 eggs |
1 tablespoon(s) vanilla extract |
2 cup(s) all-purpose flour plus 2 t. for dredging |
1/2 teaspoon(s) salt |
1 teaspoon(s) baking powder |
1 pint(s) blueberries or 2 cups canned, drained and rinsed |
Directions:
1. Cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add vanilla.
2. Sift 2 cups flour, salt and baking powder together. Add sifted ingredients to creamed mixture and beat.
3. Dredge berries in 2-3 T flour. Fold berry mixture gently into creamed mixture. Pour mixture into a tube pan which has been buttered and coated with sugar.
4. Bake in preheated 325F oven for 1 hour and 15 minutes.
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