2 tbsp butter
¼ cup white sugar
2¾ cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup butter
2 cups white sugar
4 eggs
1 tsp vanilla extract
2 cups fresh blueberries
¼ cup all-purpose flour
Preheat oven to 325 degrees F . Grease a 10-inch tube pan with 2 tablespoons of butter. Sprinkle pan with ¼ cup of sugar.
Mix together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
Gradually beat in the flour mixture. Dredge blueberries with remaining ¼ cup of flour, then fold into batter.
Pour batter into the prepared pan.
Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Sugar: 30g
:
Calcium: 31mg
Calories: 337kcal
Carbohydrates: 49g
Cholesterol: 41mg
Fat: 14g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 7g
Polyunsaturated Fat: 4g
Potassium: 62mg
Protein: 4g
Saturated Fat: 3g
Sodium: 267mg
Trans Fat: 1g
Vitamin A: 643IU
Vitamin C: 2mg
