Judy’s Blueberry Pound Cake
Raymond and Judy Shaw started their blueberry farm in 1991. Today they sell the fruit for $4 a bucket at the Mt Laurel Farmer’s Market.
1 cup plus 2 tablespoons butter or margarine, divided
2 1/4 cups sugar, divided
1 teaspoon vanilla extract
3 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh blueberries
Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar; set aside. Cream remaining 1 cup butter: gradually add remaining 2 cups sugar, beating well.
Add eggs, one at a time, beating well. Add vanilla. Combine 2 3/4 cups flour, baking powder and salt. Gradually add to creamed mixture, beating until blended.
Dredge blueberries with remaining 1/4 cup flour. Fold blueberries into batter. Pour batter into pan.
Bake at 325 degrees for one hour and 10 minutes. Cool in pan 10 minutes. Remove cake and let cool completely.