Grandma Sarah was Jeff’s grandmother. We moved into her house after she passed away, and as we were cleaning it out, I found a big book of her recipes. Since our blueberry bushes are full of berries right now, I went through her book a few days ago looking for blueberry recipes. She had a ton of them – lots of cakes, muffins, and crumbles – but pound cake is one of my favorites, so I decided to try this one first.
Here’s the recipe:
- 1/2 cup butter
- 2 cups sugar
- 3 eggs
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 cups fresh blueberries
- 1 cup milk
- Allow butter and eggs to stand at room temperature for about 30 minutes.
- Meanwhile, grease a 10 inch tube pan and set aside.
- In a large mixing bowl, sift 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’s well combined.
- Beat in the eggs one at a time.
- Stir the blueberries into the flour mixture.
- Gently stir the blueberry mixture into the butter mixture by hand.
- Stir in milk until just combined.
- Spread batter into prepared pan and bake at 325 degrees for 60-75 minutes. (It took me 75, but check for doneness by inserting a toothpick into the cake around 60 minutes. If the toothpick comes out clean, it’s done.)
- Cool I’m the pan for 15 minutes, then turn out onto a wire rack to cool completely.