- 2 tablespoons butter
- 1/4 cup white sugar
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1/4 cup all-purpose flour
- 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.
03/03/2017
recipepes.com
blueberry pound cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
