Wednesday, March 4, 2009

Blueberry Pound Cake

Due to the abundance of blueberries left in my freezer from last years pickings, I am gonna try to use some up today. I am going to make a delicious Blueberry Pie that my neighbor gave me the recipe for (will share tomorrow) and also a Blueberry Pound Cake.

Blueberry Pound Cake

1 cup plus 2 tablespoons butter, divided
2 1/4 cups sugar, divided
4 eggs
1 teaspoon vanilla
3 cups all purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon salt
2 cups blueberries - well drained

Grease a 10 inch bread pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar and set aside. Cream remaining 1 cup butter gradually adding remaining 3 cups of sugar, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla. Mix well.
Combine 2 3/4 cups flour, baking powder and salt. Gradually add to creamed mixture, beating well until blended. Dredge blueberries with remaining 1/4 cup of flour. Stir to coat well. Fold blueberries into batter. Pour into prepared pan. Bake at 325 degrees for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.

IMPORTANT: Cook cake in pan for AT LEAST 10 minutes before taking out so that the sugar has time to crystallize.

TIP: Dredging the blueberries with the flour before adding them to the batter keeps them from sinking to the bottom during baking.


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