The best thing to do during cold weather is bake something good. Sunday afternoon was one of those days and I wanted to do use some of my frozen blueberries from last summer’s days of picking. This recipe uses blueberries with a traditional pound cake yielding a rich buttery blueberry cake. I thawed the frozen blueberries and drained the extra juice or you can use fresh blueberries. A great recipe for dessert or to take to a pot-luck dinner and will add some sweetness to a cold winter day.
Blueberry Pound Cake
1 cup butter, softened
2 cups sugar
1 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon salt
3 cups flour (2 cups in batter, 1 cup to dredge blueberries)
2 cups blueberries
Cream butter and sugar until light and fluffy. Add eggs, one at a time. Add vanilla. Mix in baking powder, salt and 2 cups of flour. Fold in blueberries that have been dredged in 1 cup flour
Pour into 10 inch tube pan which has been buttered and sprinkled with sugar.
Bake at 325 degrees for 1 hour and 15 minutes. Cool in pan for 15 minutes and then turn out of pan.