|
  
Ingredients
| 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 |
Instructions
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 325°F 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.
Source
Better Homes and Gardens (August 2005)
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