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Blueberry Pound Cake
"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.'" Original recipe yield: 1 - 10 inch tube pan.
INGREDIENTS:
2 tablespoons butter
1/4 cup white sugar
1 cup butter
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1/4 cup all-purpose flour
DIRECTIONS:
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. Mix together 2 3/4 cups flour, baking powder and salt. Set aside.
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 Pour batter into 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.
Rating: 0/0
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