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Blueberry Poundcake


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Serves | Prep Time | Cook Time

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Ingredients You'll Need

2 cups sugar
1-cup butter, softened
1-tablespoon pure vanilla extract
4 eggs
3 cups flour, divided
½ teaspoon baking powder
2 cups fresh or frozen blueberries thaw if frozen
1 cup coarsely chopped pecans (I leave them out)


Directions

In a large mixing bowl, beat sugar and butter until light and fluffy.


Add vanilla.


Beat in eggs, one at a time until well blended.


Mix 2 cups flour and baking powder; gradually beat into creamed mixture until smooth.


Mix blueberries, pecans and remaining flour until coated.


Carefully fold into batter.


Sprinkle 1 tablespoon granulated sugar into bottom of a greased 10-inch tube pan, then pour in batter.


Bake 1 hour 15 minutes or until a wooden pick inserted in center comes out clean.


Cool in pan 10 minutes.


Invert on cooling rack; cool completely.


Sprinkle with powdered sugar when serving.


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