August in Maine: Blueberry Pound Cake

August in Maine means Blueberries.

Blueberry picking, blueberry fairs and festivals, and of course, blueberry jam, syrup, pies, and cakes!

Here's a favorite blueberry recipe that is always a hit with my family. Fair warning, it's filled with blueberries and makes for a rich, dense pound cake best served warm with whipped topping and a few fresh berries (or syrup) on top!

Blueberry Pound Cake

1 tbsp +1 cup butter                               2 cups white sugar

1/4 cup white sugar                                4 eggs

2 3/4 cup all-purpose flour + 1/4 cup     1tsp vanilla extract

1 tsp baking powder                               2 cups blueberries

dash of salt

Preheat the oven to 325 degrees. Grease a 10" bread pan with 1 tbsp butter. Sprinkle pan with 1/4 sugar (to give the cake a sugared crust). Mix together the 2 3/4 cup flour, baking powder, and salt and set aside.

Cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in eggs, one at a time, and then stir in vanilla. Gradually beat in the flour mixture. Dredge the blueberries in 1/4 cup flour so they will not all settle at the bottom of the cake. Fold the berries into the batter. Pour into prepared pan. Bake in the oven for 1 hour and 10 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes and then turn it out onto a wire rack and cool completely.

Enjoy!

I adapted this recipe from allrecipes.com.