Favorite Blueberry Pound Cake

Favorite Blueberry Pound Cake ~ Tiffany Sheppard

2 cups sugar

1-cup butter, softened

1-tablespoon pure vanilla extract

4 eggs

3 cups flour, divided

½ teaspoon baking powder

2 cups fresh or frozen blueberries thaw if frozen

1 cup coarsely chopped pecans (I leave them out)

Preheat oven to 325.

In a large mixing bowl, beat sugar and butter until light and fluffy.  Add vanilla.  Beat in eggs, one at a time until well blended.

Mix 2 cups flour and baking powder; gradually beat into creamed mixture until smooth.

Mix blueberries, pecans and remaining flour until coated. Carefully fold into batter.  Sprinkle 1 tablespoon granulated sugar into bottom of a greased 10-inch tube pan, then pour in batter. Bake 1 hour 15 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan 10 minutes.  Invert on cooling rack; cool completely.  Sprinkle with powdered sugar when serving.

I cook mine in a bundt cake pan and I don’t think I cook it for the whole time….