Blueberry Pound Cake recipe

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Ingredients

2 tablespoons butter
¼ cup white sugar
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup butter
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
2 cups fresh blueberries
¼ cup all-purpose flour

Nutrition Info

337.7 calories
carbohydrate: 48.8 g
cholesterol: 80.8 mg
fat: 14.5 g
fiber: 1.1 g
protein: 4.3 g
saturatedFat: 8.6 g
servingSize: -
sodium: 205.3 mg
sugar: 30.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

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

  3. 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.

  4. Pour batter into the prepared pan.

  5. 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.

Recipe Yield

1 - 10 inch tube pan

Recipe Note

Wild berries were a source of amazement to colonists. Captain John Smith spoke of Indians feasting us with strawberries, mulberries, bread, fish and other countrie provisions.

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