Blueberry Pound Cake

Contributed By: Becky


1 cup butter, softened

2 cups sugar

4 eggs

1 tsp. vanilla

3 cups flour, divided

tsp. salt

1 tsp. baking powder

1 pint fresh blueberries or

2 cups canned blueberries, drained and rinsed


Cream the butter and sugar.
Add the eggs 1 at a time and beat until light and fluffy.
Add vanilla.
Sift 2 cups flour, salt, and baking powder together.
Add sifted ingredients to creamed mixture and beat.
Dredge berries in remaining flour.
Fold berry mixture gently into creamed mixture.
Pour mixture into a tube pan which has been buttered (Butter Flavored Crisco) and coated with sugar.

Bake in a preheated 325 oven for 1 hour and 15 minutes; maybe a little longer.

Yield: 15 servings

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