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Blueberry Pound Cake

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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.