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Blueberry Pound Cake


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


  1. Allow butter and eggs to stand at room temperature for half-hour. 
  2. 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. 
  3. 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. 
  4. Bake in a 325 degrees F oven for sixty to seventy-five minutes or until a wooden skewer inserted near center comes out clean. 
  5. Cool on wire rack for fifteen mins. Loosen cake from edge of pan with a narrow metal spatula. Remove cake from pan; cool completely on wire rack.

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