BLUEBERRY POUND CAKE

MS Farmer's Market Cookbook p. 242
Cerilda Jones; Brandon, MS

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Ingredients

Directions:
1 c. butter, softened
2 c. sugar
5 eggs
1 t. vanilla
3 c. flour
1/2 t. salt
1 t. baking powder
3 c. fresh blueberries, rinsed and drained
●Preheat oven to 325 F.
●Cream butter and sugar together. Add eggs, one at a time and beat mixture until it is light and fluffy. Stir in vanilla.
●Sift and combine 2 c. flour, salt and baking powder. Add to cream mixture and beat until mixed.
●Dredge berries in remaining flour. Gently fold berry mixture into cream mixture.
●Butter and sugar coat a tube pan. Pour in cake batter.
●Bake for 1 hour and 15 minutes.