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Blueberry Pound Cake Recipe

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This recipe for Blueberry Pound Cake, by , is from The Mitchell/Mays Family Cookbook, 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!

Contributor:  
Contributor:  
Pam Mays

Category:
Category:

Ingredients:  
Ingredients:  
1 cup plus 2 Tablespoons butter
2-1/4 cups sugar
4 eggs
1 teaspoon vanilla
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh blueberries

Directions:
Directions:
Preheat oven to 325. Grease a 10" tube pan with 2 Tablespoons butter. Sprinkle pan with 1/4 sugar. Set aside until rest of cake is mixed.

Cream the remaining cup butter, adding 2 cups of sugar and beating well after each addition. Add eggs one at a time, beating well after each egg. Add vanilla and mix well.

Combine 2-1/2 cups flour, baking powder and salt; gradually add to creamed mixture and mix well. Dredge blueberries with remaining 1/2 cup flour, stirring to coat. Fold berries into batter. Pour into prepared pan.

Bake for 1 hour and 10 minutes. Cool in pan for 10 minutes before removing from pan.

 

 

 

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