Blueberry Pound Cake

OK, so I've promised several people to give the recipe for my blueberry pound cake, and I keep forgetting. Now that I have a food blog, I might as well put it on here so that I can refer to it and give the link to people if they ask for it again.

This is the recipe that I first found online many years ago, and have fiddled with it since to suit my taste (which you're welcome to do when you make this).

INGREDIENTS

• 2 cups butter, softened
• 2 1/2 cups sugar
• 4 cups unbleached all-purpose flour
• 1 cup milk, room temperature
• 6 eggs
• 1 tablespoon baking powder
• 1 teaspoon grated lemon or orange zest
• 1 tablespoon vanilla extract
• 2 cups fresh blueberries

 DIRECTIONS

1. Preheat oven to 350 F. Grease and flour a 10-inch Bundt pan or a standard loaf pan. For added crunchiness, you may lightly coat the pan with granulated sugar instead of flour.
2. Take 1/4 cup of the flour, and mix it with the blueberries, making sure that all the fruits are well-coated with the flour.
3. Sift the flour with the baking powder.
4. Cream together butter and sugar until light and fluffy.
5. Add one egg at a time and mix well in between the eggs.
6. Stir in the lemon zest, vanilla extract, and milk until well combined.
7. Combine the flour+baking powder into the batter and stir by hand to prevent over-mixing.
8. As soon as the flour is well-incorporated, fold in the blueberries until it is well-mixed and no trace of un-mixed flour can be seen.
9. Spoon the batter into the baking pan and bake for 1 hour or until a toothpick inserted in the middle comes out clean.
10. Let cool in the pan for 10 minutes. Then remove cake from the pan and let it cool completely on a cooling rack.

Best served with a dollop of lemon whipped cream. Enjoy!

Zz.