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BLUEBERRY POUND CAKE Recipe

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This recipe for BLUEBERRY POUND CAKE, by , is from The UTTON Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
TERESA PATTON
Added: Monday, April 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  



2 CUPS(4 STICKS) BUTTER, SOFTENED

3 CUPS SUGAR

6 LARGE EGGS

4 CUPS ALL-PURPOSE FLOUR

1 TABLESPOON BAKING POWDER

TEASPOON SALT

1 CUP MILK

2 TEASPOONS VANILLA EXTRACT

2 CUPS FRESH OR FROZEN BLUEBERRIES

Directions:
Directions:
PREHEAT OVEN TO 350. GREASE AND FLOUR A 10 INCH TUBE PAN. IN A LARGE MIXING BOWL, BEAT BUTTER AT MEDIUM SPEED WITH AN ELECTRIC MIXER UNTIL CREAMY, GRADUALLY ADD SUGAR, BEATING WELL.

ADD EGGS, 1 AT A TIME, BEATING WELL AFTER EACH ADDITION. IN A MEDIUM BOWL, COMBINE FLOUR, BAKING POWDER, AND SALT. ADD TO BUTTER MIXTURE ALTERNATELY WITH MILK, BEGINNING AND ENDING WITH FLOUR MIXTURE. BEAT AT LOW SPEED, BLENDING WELL AFTER EACH ADDITION. STIR IN VANILLA .

FOLD IN BLUEBERRIES, AND POUR INTO PREPARED PAN. BAKE FOR 1 HOUR AND 30 AND 40 MINUTES, OR UNTIL A WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN. SHIELD TOP OF CAKE LOOSELY WITH FOIL HALFWAY THROUGH COOKING TO PREVENT EXCESS BROWNING. COOL IN PAN ON WIRE RACK FOR 10 MINUTES. REMOVE FROM PAN COOL COMPLETELY ON WIRE RACK.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
1 HOUR AND 30-40 MINUTES
Personal Notes:
Personal Notes:
BEST SERVED WARM AND SLATHERED IN BUTTER!!!!!

FOUND THIS RECIPE IN ONE OF PAULA DEEN'S BOOKS.

 

 

 

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