Blueberry Pound Cake
|Butter||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Vanilla extract||1 Teaspoon|
|Flour||2 3⁄4 Cup (44 tbs)|
|Baking powder||1 Teaspoon|
|Blueberries||2 Cup (32 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
Preheat oven to 350°.
Spray the pan with a vegetable cooking spray, then coat with sugar.
In a large bowl, cream the butter and sugar.
Add the eggs, one at a time, beating well after each addition; add the vanilla, 2 3/4 cups flour, baking powder, and salt.
In another bowl, toss the berries and the 1/4 cup flour, then fold berries into the batter.
Pour batter into prepared pan and bake for 1 1/4 hours.
Remove from oven, cool 15 minutes, then remove from pan.
This is better prepared a day ahead.