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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Blueberry Pound Cake Recipe

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This recipe for Blueberry Pound Cake 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!


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 325º. 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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