Blueberry Pound Cake
Ingredients
- ½ cup butter
- 3 eggs
- 3-½ cups all-purpose flour
- 2 tsp. baking powder
- ¼ tsp. salt
- 2 cups sugar
- 1 cup milk
- 4 cups fresh blueberries
Instructions
- Pre-heat oven to 325°F.
- Allow butter and eggs to stand at room temperature for 30 minutes.
- Meanwhile, grease a 10-inch tube or bundt pan; set aside.
- In a large bowl sift together the flour, baking powder and salt; set aside.
- In a very large mixing bowl, beat the butter and sugar with an electric mixer, on medium speed, until mixture is well combined; beat in eggs.
- Add flour, baking powder and salt mixture to the butter, sugar and eggs mixture.
- Stir in just enough milk to combine.
- By hand, stir blueberries into mixture.
- Spread batter in prepared pan.
- Place in pre-heated oven and bake for 60 to 75 minutes or until a wooden skewer, inserted near center, comes out clean.
- Remove from oven and allow to cool, on a wire rack, for 15 minutes.
- Loosen cake from edge of pan with a narrow plastic spatula.
- Remove cake from pan; cool completely on wire rack.
Notes
This is excellent all by itself, but would be great with a little added lemon zest or a couple handfuls of white chocolate chips. Or maybe a mixture of blueberries and raspberries.