Cathy Hockel's Blueberry Pound Cake

Great for breakfast or easy dessert. Love to make it with fresh blueberries

Yield: 1 serving
Community Recipe from


  • 1 cup(s) Butter softened
  • 2 cup(s) sugar
  • 4 eggs
  • 1 tablespoon(s) vanilla extract
  • 2 cup(s) all-purpose flour plus 2 T. for dredging
  • 1/2 teaspoon(s) salt
  • 1 teaspoon(s) baking powder
  • 1 pint(s) blueberries or 2 cups canned, drained and rinsed


  1. Cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add vanilla.

  2. Sift 2 cups flour, salt and baking powder together. Add sifted ingredients to creamed mixture and beat.

  3. Dredge berries in 2-3 T flour. Fold berry mixture gently into creamed mixture. Pour mixture into a tube pan which has been buttered and coated with sugar.

  4. Bake in preheated 325F oven for 1 hour and 15 minutes.
December 2012

This recipe is a personal recipe added by pbarres and has not been tested or endorsed by MyRecipes.

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