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Blueberry Pound Cake

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Ingredients

Adjust Servings:
2 cup Butter
2 cups Light brown sugar
2 3/4 cups All-purpose flour
1 teaspoon Baking powder
1/2 teaspoon Salt
4 Large eggs
1 teaspoon Vanilla extract
2 cups Blueberries fresh

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Blueberry Pound Cake

If you are lucky enough to live in an area where blueberry picking is a traditional summer activity, then this recipe is a great way to use up your bounty. The buttery pound cake is studded with juicy blueberries, perfect for a breakfast treat, afternoon snack, or delicious dessert.

  • 90 min
  • Serves 16
  • Easy

Ingredients

Directions

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The cake can be baked in a tube cake pan or Bundt pan. You can serve the cake as is, or top with a basic vanilla icing or simply dust with powdered sugar just before serving.

Steps

1
Done

Preheat oven to 165 degrees C. Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar.

2
Done

Mix together 2 3/4 cups flour, baking powder and salt. Set aside.

3
Done

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 1/4 cup flour, then fold into batter.

4
Done

Pour batter into the prepared pan.

5
Done

Bake in the preheated oven for 70 to 80 minutes, or until a toothpick 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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