Blueberry Pound Cake

NOTES

1. Uses a Bundt pan.

2. Toast the chopped pecans in a 350 oven for 6-8 min.

3. If using frozen blueberries, thaw first.

4. Butter needs to be softened.

5. The original recipe didn't include any salt.  Recipe is from the cookbook The Joy Of Blueberries.

6. Use either standing mixer or handheld mixer.


INGREDIENTS

2 cups sugar, plus 1 Tbl white granulated sugar
1 cup butter (2 sticks), softened
1 Tbl vanilla
4 eggs
3 cups flour, divided into 2 cups and 1 cup
1/2 tsp table salt
1/2 tsp baking powder
2 cups blueberries, either fresh or frozen (thaw before using)
1 cup coarsely chopped pecans
powdered sugar


PREPARATION

1. Coarsely chop the pecans and then toast them (see NOTE above). Set aside.

2. Oven to 325 (be sure to lower it from 350 if you've toasted the pecans).

3. In a medium bowl, combine 2 cups of the flour, salt, and baking powder. Set aside.

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

5. Add vanilla to the creamed butter and sugar.

6. Add eggs one at a time until well blended.

7. Gradually add flour mixture and beat until smooth.

8. In a medium bowl, gently mix blueberries and chopped pecans. 

9. Add most of the final cup of flour to the blueberry mixture and gently stir until berries and pecans are coated. Add more flour if needed.

10. Carefully fold blueberry mixture into batter.

11. Grease the Bundt pan and dust it with 1 Tbl of white granulated sugar.

12. Scoop batter into pan and bake on middle rack for 75 min or until a wooden skewer comes out clean. Rotate pan halfway through baking.

13. Cool cake in pan for 10 min, then invert onto cooling rack to cool.

14. Sprinkle with sifted powdered sugar before serving.