Blueberry Pound Cake Recipe

Ingredients

• 1/2 cup butter
• 3 eggs
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 cups sugar
• 4 cups fresh blueberries
• 1 cup milk

Directions

1. Preparation: Allow the butter and eggs to sit at room temperature for 30 minutes. While waiting, grease a 10-inch tube pan and set it aside.
2. Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a very large mixing bowl, use an electric mixer on medium speed to beat the butter and sugar until well combined.
4. Add Eggs: Beat in the eggs one at a time until fully incorporated.
5. Combine Blueberries and Dry Ingredients: Gently stir the blueberries into the flour mixture.
6. Mix Wet and Dry Ingredients: By hand, fold the blueberry-flour mixture into the butter mixture. Stir in the milk just until combined.
7. Bake: Spread the batter evenly in the prepared pan. Bake in a preheated oven at 325°F (160°C) for 60 to 75 minutes, or until a wooden skewer inserted near the center comes out clean.
8. Cool: Cool the cake in the pan on a wire rack for 15 minutes. Loosen the edges of the cake with a narrow metal spatula, then remove the cake from the pan and allow it to cool completely on the wire rack.