If you’re a blueberry lover, then you'll definitely like this pound cake. It’s moist, dense, and packed with plump, juicy blueberries.
Ingredients
Butter - 1/2 cup (1 stick)
Eggs - 4
Sugar - 2 cups
All purpose Flour - 3 cups.
Baking powder - 2 tsp
Salt - 1/4 tsp
Fresh blueberries - 4 cups
Milk - 1 cup
Vanilla Essence - 1 tbsp
Method
Preheat the oven to 350 F. Grease a 10-inch tube pan with butter and set it aside.
Sieve the 3 cups flour, baking powder, and salt and set them aside.
In a large bowl, beat together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs
one at a time, then stir in the vanilla. Gradually add the flour mixture and the milk (alternating). Dredge blueberries with some flour, then fold into batter. Pour batter into the prepared pan.
Bake in the preheated oven for 60 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.
