If I had to choose only one dessert to eat for the rest of my life it would be pound cake. I think it is perfection on a plate. From the buttery, crispy top layer down through the moist, dense cake. Just yum.
After my parents divorced my brother and I rode the bus every day to my grandmother’s house. I think a “food” category needs to be added to the Love Languages book just for my grandmother. Every day when I would step off the bus she would have pound cake waiting for me.
Her specialty was 7-Up Pound Cake and to this day that is my favorite, but that is closely followed by this recipe for Blueberry Pound Cake that my mom found several years ago in the Louisiana Proud Home Cooking cook book.
Blueberry Pound Cake
1 cup butter, softened
2 cups sugar
1 tsp vanilla
3 cups flour, divided
1/2 tsp salt
1 tsp baking powder
2 cups fresh or frozen blueberries
Preheat your oven to 325 and prepare a tube pan by greasing and flouring it.
Cream the softened butter with your mixer for one to two minutes. Slowly add the sugar to the butter mixture and mix well, again two to five minutes. Add eggs one at a time and blend just until the yellow is gone. Mix in vanilla.
In a separate bowl combine two cups of flour, salt, and baking powder. Slowly add to the butter/sugar mixture and mix just until combined.
Dredge the blueberries in the remaining cup of flour and fold that mixture into the batter.
Pour (scoop) batter into the pan and smooth. Bake for 1 hour 10 minutes. A toothpick should come out clean when it is done.
Let cool (or really you can eat it warm, but watch out for the blueberries because they will be HOT). Store covered for four to five days, if it lasts that long.
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