We expect that the blueberries will be ready for picking by early July

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Route 123 / Neal Gate Street
Scituate, MA 02066
(Scituate/Norwell town border)
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Blueberry Pound Cake
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4 cups Blueberries, fresh
2 tablespoons Baking powder
1/2 cup Butter
3 Eggs
3 1/2 cups Flour, all-purpose
1 cup Milk
1/4 teaspoon Salt
2 cups Sugar


Allow butter and eggs to stand at room temperature for 30 minutes.
Meanwhile, grease a 10" tube pan; set aside.
In a large bowl, soft together the flour, baking powder and salt; set aside.

In a very large mixing bowl, beat the butter and sugar with an electric mixer on medium speed until the mixture is well-combined.
Beat in the eggs.
Stir the blueberries into the flour mixture.
By hand, stir the blueberry mixture into the butter mixture.
Stir in milk just until combined.
Spread batter in prepared pan.

Bake in a 325F oven for 60 to 75 minutes or until a wooden skewer inserted near the center comes out clean.
Cool on wire rack for 15 minutes.
Loosen cake from the pan; cool completely on the wire rack.

Makes 10 to 12 servings.


Better Homes and Gardens (August 2005)

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Last modified: June 05, 2019
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