Serves: 15
Total Calories: 304
Cream butter or margarine and sugar. Add eggs, one at a time, beating until light and fluffy. Add vanilla. Sift 2 cups flour with salt and baking powder and mix into creamed mixture. Mix well. Use remaining flour to dredge blueberries and gently fold these into mixture. Prepare greased 10-inch tube pan and coat with sugar. Bake cake at 325° for 1 hour 15 minutes. Allow cake to cool in pan 10 minutes, then turn out onto rack.
This Blueberry Pound Cake recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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