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Blueberry Pound Cake recipe

Buttery rich pound cake laced with juicyfresh blueberries and pecans.

Recipe: Blueberry Pound Cake

1 cup butter, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt1/4 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
1 cup blueberries
1/4 cup chopped pecans

  • Preheat oven to 325°F (160°C).Grease and flour a 9 x 5 x 3-inch loaf pan; set aside.
  • In large bowl, beat together butter andsugar at medium speed until light and fluffy. Add eggs, vanilla,salt and nutmeg. Beat until thoroughly blended. Reduce mixerspeed to low and add flour, 1/2 cup at a time, beating just untilblended.
  • Gently fold in blueberries and pecans.Spread evenly in prepared baking pan. Bake for about 60 to 70minutes or until tested done when a wooden pick inserted in centercomes out clean. Cool on wire rack 10 minutes. Remove from panand cool completely.

    Makes 1 loaf cake.


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