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Blueberry Pound Cake presented by Pheasant Country Inn
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1/2 cup butter
3 eggs
3 1/2 cups all-purpose
2 tsp. baking powder
1/4 tsp. salt
2 cups sugar
4 cups fresh blueberries
1 cup milk
1. Allow butter and eggs to stand at room temperature for 30 mins. Grease a 10-inch tube pan; set aside. Ina large bowl sift together the flour, baking powder and salt; set aside.
2. In a large mixing bowl beat the butter and sugar with an electric mixer on medium speed until mixture is well combined. Beat in eggs. Stir blueberries into flour mixture. By hand, stir blueberry mixture into butter mixture. Stir in milk just until combines. Spread batter in prepared pan.
3. Bake at 325 degrees for 60 to 75 miniutes or until a wooden skewer inserted near center comes out clean. Cool on wire rack for 15 mins. Loosen cake from edge of pan with a narrow metal spatula. Remove cake from pan. Makes 10 - 12 servings.
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Pheasant Country Inn
Fowler, Indiana
1940 Colonial home in historical area and an easy drive to Purdue University.
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Click here for pictures and information about the inn.
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More Pheasant Country Inn Recipes:
Seared Peach Pancakes
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More Recipes
Fruit Desserts
| Cakes
| Fruit Dishes
| Other Breakfast Recipes
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