1 cup plus 2 tablespoons butter or margarine, divided
2 1/4 cups sugar, divided
1 teaspoon vanilla extract
3 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh blueberries or canned blueberries, well drained
How to Make It
Grease a 10 - inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/2 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 blue berries with remaining 1/2 cup flour; stir to coat well. Fold blue berries into batter. Pour batter into prepared pan.
Bake at 325° for 1 hour and 10 minutes or until cake tests done. Cool in pan 10 minutes; remove cake from pan, and let cool completely.
This is the most outstanding blueberry cake recipe I have ever made. I think the secret to it's success is adding the sugar to the butter to coat the pan. The flavor of the cake itself is sweet to satisfy your sweet tooth. The only problem I have with it is, I wind up eating half of it myself!! No need to change anything about this recipe.
I use fresh blueberries and not the ones in the can.
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