Blueberry Pound Cake Recipe

2 cups blueberries 2 1/4 cups sugar (reserve 1/4 cup) 3 cups flour (reserve 1/4 cup) 1 cup butter + 2 table spoons 4 eggs 1 teaspoon baking powder 1 teaspoon vanilla 1/2 teaspoon salt Preheat oven to 325 degrees Grease pan w/2 T butter and sprinkle w/1/4 sugar. Cream 1C butter gradually adding 2C sugar. Beat well. Add eggs 1 at a time beating well. Add vanilla. Combine 2 3/4C flour, baking powder and salt add gradually while mixing. Dredge berries in 1/4C flour and fold into batter and then pour into pan. Bake @325 for 70 min. Let Cool 10 min and remove from pan. Makes 2 loaf pans or 1 bunt...

Blueberry Pancakes Recipe

Ingredients 2 cups all-purpose flour 1/4 cup sugar 21/4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 eggs 2 cups buttermilkĀ 1/4 cup melted unsalted butter, plus some for frying 1 cup blueberries, fresh or frozen Serving suggestions: whipped cream and maple syrup Directions In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt. Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook’s Note*. Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side. Serve with a dollop of whipped cream and maple syrup. *Cook’s Note: Over mixed batter will result in flat, heavy pancakes. Per Serving (based on 6 servings): Calories: 496; Total Fat: 16 grams; Saturated Fat: 9 grams; Protein: 15 grams; Total carbohydrates: 74 grams; Sugar: 24 grams; Fiber: 2.5 grams; Cholesterol: 144 milligrams; Sodium: 830 milligrams...