Blueberry Pound Cake
1 cup plus
2 tablespoons of butter, softened and
2 1/4 cups of granulated sugar, divided
1 teaspoon of vanilla extract
3 cups of all-purpose flour, divided
1 teaspoon of baking powder
1/2 teaspoon of salt
2 cups of fresh or frozen blueberries, well
Grease a 10” tube pan with the two
tablespoons of butter.
Sprinkle the pan with 1/4 cup of sugar and
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,
Dredge the blueberries into the reserved 1/4
cup of flour to coat well.
Fold the blueberries into the batter and
pour into the prepared pan.
Bake at 325 degrees for 70 minutes.
Cool in pan for 10 minutes then remove.
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 dropping
a few lettuce leaves in the pot. The fat
will cling to the lettuce leaves.