Jody's Blueberry Pound Cake
Recipe type: Dessert
Cuisine: Southern
“For best results use only fresh, firm berries. You will tell the difference if you use frozen berries,“ says Jody. “Lightly coat them in flour, and then gently fold them into the batter. Stop as soon as they are distributed evenly throughout. Don’t over mix.”
  • 1 pint fresh blueberries- washed
  • and well drained
  • 2 sticks of butter or margarine softened
  • 2 cups of sugar
  • 4 eggs
  • 1 ½ tsp. vanilla
  • 3 cups flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  1. Preheat over to 325?. Grease and flour a tube pan.
  2. Cream butter and sugar until fluffy and pale in color.
  3. Add eggs one at a time until thoroughly mixed in.
  4. Add vanilla and beat until fluffy.
  5. Dredge berries with ¼ cup of flour and set aside.
  6. Sift remaining flour, baking powder, and salt.
  7. Fold flour into batter until well blended.
  8. Gently stir in berries.
  9. Pour into pan and bake for approximately 1 hour and 10 minutes or until cakes tests done.
  10. Place pan on wire rack and cool in pan for 10 minutes before removing from pan.
Recipe by Fayette Woman at