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Blueberry Pound Cake

Submitted by Kathy Cockfield

“This cake is good any time, and it’s not too sweet,” writes Kathy Cockfield, of Hemingway, S.C.


  • 1 cup plus 2 Tbsp. butter, divided
  • 2¼ cups sugar, divided
  • 4 eggs
  • 1 tsp. almond extract
  • 3 cups self-rising flour, divided
  • 2 cups blueberries
  1. Grease tube pan with 2 Tbsp. butter, sprinkle pan with ¼ cup sugar; set a side.
  2. Cream remaining butter and gradually add 2 cups sugar, beating well.
  3. Add eggs one at a time, beating well after each.
  4. Add almond extract, mix well.
  5. Add 2¾ cups flour gradually to creamed mixture, beating until well blended.
  6. Dredge berries with remaining ¼ cup flour, stir gently to coat well. Fold into batter gently.
  7. Pour into pan; bake at 325 degrees for one hour or until cake tests done. Cool in pan 10 minutes; remove from pan and cool completely.


Yields 16 servings.

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