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Blueberry Pound Cake

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla
• 3 cups cake flour, divided
• teaspoon salt
• 1 teaspoon baking powder
• 1 pint fresh blueberries or 2 cups canned blueberries, drained and rinsed

Directions

1. Butter tube pan very well and dust with granulated sugar.
2. Preheat oven to 325 degrees F.
3. Cream butter and sugar till fluffy.
4. Add eggs one at a time, beating till light and fluffy. Add vanilla.
5. Sift 2 cups flour, salt and baking powder together.
6. Add sifted ingredients to creamed mixture and beat.
7. Dredge berries in remaining flour.
8. Fold berry mixture gently into creamed mixture.
9. Pour mixture into tube pan.
10. Bake for 1 hour and 15 minutes or until wire tester comes out clean.
11. Cool in pan 10 minutes; then turn out and cool on wire rack. Serves 15.

Notes

• Becky’s Note: Sometimes I glaze this with confectioners sugar thinned to glazing consistency with lemon juice. Freezes well. If you have a 9-inch tube pan it’s ideal. (I don’t so I use my 10- inch pan).
• The secret of any cake is not to overbake.