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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Blueberry Pound Cake Recipe

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This recipe for Blueberry Pound Cake is from Generations of Good Eating: Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla
3 cups flour, divided
1/2 teaspoon salt
1 teaspoon baking powder
2 cups fresh or frozen blueberries
Directions:
Directions:
Preheat oven to 325º. Generously butter tube pan and coat with sugar.

Cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add vanilla. Sift 2 cups flour, salt and baking powder together. Add sifted ingredients to creamed mixture and beat. Dredge berries in remaining flour. Fold berry mixture gently into creamed mixture. Pour mixture into the prepared tube pan.

Bake for 1 hour 15 minutes.
Personal Notes:
Personal Notes:
From the Nesbit Blueberry Plantation in northern Mississippi.

 

 

 

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