Blueberry Pound Cake
A Carolina mountain recipe for Blueberry Pound Cake.
Ingredients
- 1 cup plus 2 tablespoons of butter, softened and divided
- 2 0.3 cup of granulated sugar, divided
- 4 eggs
- 1 tsp of vanilla extract
- 3 cup of all-purpose flour, divided
- 1 tsp of baking powder
- 0.5 tsp of salt
- 2 cup of fresh or frozen blueberries, well drained
Instructions
- 1
Grease a 10” tube pan with the two tablespoons of butter. Sprinkle the pan with 1/4 cup of sugar and set aside. Cream the remaining 1 cup of butter, gradually add the remaining 2 cups of sugar and beat well. Add the eggs, one at a time. Add the vanilla, mixing well. Combine 2 3/4 cups of flour, baking powder and the salt. Gradually add to the creamed butter mixture, beating well. Dredge the blueberries into the reserved 1/4 cup of flour to coat well. Fold the blueberries into the bat- ter and pour into the prepared pan. Bake at 325 degrees for 70 minutes. Cool in pan for 10 minutes then remove. Glaze: 2 cups of sifted 10x confectioner’s sugar 2 or more tablespoons of milk 1 tablespoon lemon extract Mix until the right consistency and pour over the cooled cake. ____________________ Did You Know? Lettuce loves fat. You can easily remove excess fat from soups and stews by drop- ping a few lettuce leaves in the pot. The fat will cling to the lettuce leaves.