Blueberry Pound Cake

 This is a classic southern pound cake made with Texas blueberries.  We like our pound cake extra moist, so we pull it out of the oven when there's still a "sad" streak of batter in the middle.  Some may call that underbaked, so feel free to bake the cake a few minutes longer if you lean towards "happy" pound cakes.

Blueberry Pound Cake

Ingredients

1            cup            butter
2            cups          sugar
4                             eggs
1            tsp             vanilla
2 3/4     cups           flour
1            tsp             baking powder
1/2         tsp             salt
2            cups           fresh blueberries
1/4         cup            flour for blueberries
1/4         cup            sugar for the pan
                                butter for greasing pan
                                10" tube pan or similar

Procedure

1. Preheat oven to 325°.  Grease pan and dust well with 1/4 cup sugar.
2. Combine 2 3/4 cup flour with baking powder and salt.
3. Dredge blueberries with the 1/4 cup flour and mix well to coat.  We use fresh blueberries, but frozen work well too. 
   
4. Cream butter and sugar.  Add eggs one at a time.  Mix well each time.  Add vanilla and mix well.
5. Slowly add dry.  When fully incorporated, fold in blueberries.  Batter will be very thick so some of the blueberries may get mashed up in the process. 
   
6. Bake until golden brown on top and cooked through, 75 minutes in our oven.  It's ok to have a bit of a moist, "sad" streak in middle of the cake when you remove from oven.
7. Cool, then dust with powdered sugar.  Serve at room temperature or toasted with some lemon curd or blueberry preserves on the side.
8. Store well-wrapped at room temperature.