Note: This recipe was originally posted by ElaineL on August 14, 2002 at 4:35 p.m. on the Baking Circle.
She says, “Tried and true and made every year when fresh blueberries are in season. This cake travels well and is great to serve a crowd.”
1 pint blueberries, washed and drained well (frozen work too)
2 sticks butter, softened
2 cups sugar
1 1/2 tsp. vanilla
3 cups AP flour
1 tsp. baking powder
1/2 tsp. salt.
Preheat oven to 325F. Grease and flour a 10-inch tube or Bundt pan.
Cream butter and sugar; add eggs, one at a time, beating well after each. Add vanilla and beat until fluffy. Dredge berries with 1/4 cup flour and set aside. Mix together remaining flour with baking powder and salt; fold into cake batter until well blended. Gently stir in berries.
[Spoon batter into prepared pan] [Direction added by transcriber.]
Bake approximately 1 hour and 10 minutes or until cake tests done. Place pan on rack and cool for 10 minutes before removing. Serves 12-16.