I made another blueberry pound cake yesterday ... the third one this season. This one was made in honor of a couple of special July birthdays. My mother-in-law celebrated her 89th birthday last week, and Rouse the Spouse will be 66 tomorrow.
I don't think I've shared this recipe before. Definitely a "do-again-er"! I've been making this cake during blueberry season for years. The recipe comes from a Southern Living publication called The Southern Heritage Cakes Cookbook, copyright 1983. The book is definitely dated, but full of wonderful recipes. Here's an interesting review of the book, from Short Street Cakes in Asheville (post dated 2010) .... featured cookbook review
1 cup, plus 2 tablespoons butter or margarine, divided
2-1/4 cups sugar, divided
4 eggs
1 teaspoon vanilla
3 cups all purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh blueberries
Grease 10" tube pan (or bundt pan) with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar; set aside. Cream remaining 1 cup butter. Gradually add remaining 2 cups sugar, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well.
Combine 2-3/4 cups flour, baking powder, and salt; gradually add to creamed mixture, beating until well blended. Dredge blueberries with remaining 1/4 cup flour. Fold blueberries into batter. Pour batter into prepared pan.
Bake at 325 degrees for 1 hour and 10 minutes, or until cake tests done. Cool in pan 10 minutes. Remove cake from pan, and let it cool completely before slicing.
For real decadence: Serve with a scoop of vanilla ice cream.
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