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Blueberry Pound Cake Recipe

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This recipe for Blueberry Pound Cake, by , is from 50 Years of Good Eats - Mixing Bowls & Cookie Sheets , 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:  
Erin McIntyre - Class of 2020

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. butter, softened
cup white sugar
2-3/4 cups all-purpose flour
1 tsp. baking powder
tsp. salt
1 cup butter. softened
2 cups white sugar
4 eggs
1 tsp. vanilla extract
2 cups fresh blueberries
cup all-purpose flour

Directions:
Directions:
Preheat oven to 325 degrees. Grease a 10 inch tube pan with 2 tablespoons butter. Sprinkle pan with 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 cup flour, then fold into batter. Pour batter into the prepared pan. Bake in the preheated oven for 70-80 minutes, or until a tooth pick 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.

 

 

 

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