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Blueberry Pound Cake - Featured in Better Homes & Gardens

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Joined: Dec 10, 2005


Posted to Thread #91 at 4:06 pm on Feb 22, 2011

Blueberry Pound Cake

Makes 10 to 12 servings

Prep: 30 minutes
Bake: 60 minutes
Cool: 15 minutes
Stand: 15 minutes


1/2 cup butter
3 eggs (used large eggs)
3-1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups sugar
4 cups blueberries
1 cup milk

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 10-inch tube pan; set aside. In a large bowl sift together the flour, baking powder, and salt; set aside.

In a very large mixing bowl beat the butter and sugar with an electric mixer on medium speed until mixture is well combined. (I mixed for at least 5 minutes). Beat in eggs. Stir blueberries into flour mixture. By hand, stir blueberry mixture into butter mixture. Stir in milk just until combined. Spread batter in prepared pan. (I tapped the pan several times on the counter to settle the batter and release air).

Bake in a 325 Degree F. oven for 60 to 75 minutes or until a wooden skewer inserted near the center comes out clean. Cool on wire rack for 15 minutes. Loosen cake from edge of pan with a narrow metal spatula. Remove cake from pan; cool completely on wire rack.

Recipe Featured in Better Homes & Gardens - Original Recipe of Blueberry Bay Farm, New Hampshire


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