Blueberry Pound Cake

By srumbel

If you can, try and make it a day ahead of time. The added time allows the flavors to meld and develop and it's that much better. Top with sweet cream or ice cream and serve as a light summer treat. I made my pound cake in a loaf pan because I find it easier to work with. You can use a tube pan or even a bundt cake pan if you'd prefer.
from butterwithasideofbread.com

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter, softened
• 1 1/2 cups white sugar + 3 TBSP sugar, divided
• 4 eggs
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries + about 1/3 cup more for top (about 12 oz total)

Preparation

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Grease your pan and sprinkle the 3 TBSP sugar on top of the oil, shaking and tapping the pan to move the sugar all around. This step can be left out if you'd like, but the added sugar on the outside makes a delicious sweet "crust" to the cake.

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

In a large bowl, cream together 1 cup butter and 1 1/2 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. Fold blueberries gently into batter, then pour into prepared pan. Dot the top of the cake with the remaining 1/3 cup of blueberries.

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.