Blueberry Pound Cake

 

2 T. butter

¼ cup white sugar

2¾ cups all-purpose flour

1 t. baking powder

½ t. salt

1 cup butter

2 cups white sugar

4 eggs

1 t. vanilla extract

2 cups fresh blueberries

¼ cup all-purpose flour

Preheat oven to 325º F (165º C). Grease a 10” tube pan with 2 T. butter. Sprinkle pan with ¼ cup sugar. Mix together 2¾ 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 ¼ 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. Makes One 10” tube pan cake.