Moist and Delicious Blueberry Pound Cake

Ingredients:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 1/2 cups fresh blueberries
• 1 tablespoon all-purpose flour (for coating blueberries)

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, combine the 2 cups of flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with the milk, beginning and ending with the flour mixture. Mix just until incorporated.
5. In a small bowl, toss the blueberries with 1 tablespoon of flour to coat. Gently fold the blueberries into the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 60-70 minutes | Total Time: 75-85 minutes Kcal: 350 kcal per serving | Servings: 10 servings