Blueberry Pound Cake Recipe

Ingredients

2 tbsp butter

¼ cup white sugar

2¾ cups all-purpose flour

1 tsp baking powder

½ tsp salt

1 cup butter

2 cups white sugar

4 eggs

1 tsp vanilla extract

2 cups fresh blueberries

¼ cup all-purpose flour

Preheat oven to 325 degrees F . Grease a 10-inch tube pan with 2 tablespoons of butter. Sprinkle pan with ¼ cup of sugar.

Mix together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the and 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 ¼ cup of flour, then fold into batter.

Pour batter into the prepared pan.

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.