Tasty Tuesday~ Blueberry Pound Cake

It's Blueberry season here in Galena, and Keith and I have gone out a few times to pick some. I love being outside and picking berries! But I must say having to watch out for bears, kind of takes some fun out of the adventure. But out we go!  We found a good batch of blueberries and now I am craving blueberry pound cake. I used to make this all the time in Florida where blueberries were easier to get.....at the super market! But the effort to pick them makes them taste that much better, or at least it makes me want to use them sparingly! hehehehe  This is a delicious pound cake and one of our favorites. I have not made it in so long because of Kaden's allergy to eggs. It uses 4 and I must say this is one recipe that Egg Replacer DOES NOT WORK!!! You end up with a flat POUND cake and I mean that it is so dense that it weighs a POUND! So I would not recommend this recipe with out real eggs. And because eggs cost more here we don't buy them very often. So because of these reasons I have not made this in a while. But I am craving it now. I may have to go buy some eggs (more then $5 per dozen) so I can make a cake..... then send Kaden and Isaiah to the other room while I sneak a piece!=) OK I will be nice and wait till they go to bed..... hehehe. I may have to buy a gallon of milk($11) just to drink a glass with it! This cake really is good!  Try it!

Blueberry Pound Cake
1 cup butter
2 cups sugar
4 eggs
1 tsp vanilla
2 cups flour
1/2 tsp salt
1 tsp Baking Powder
2 cups blueberries

Preheat oven to 325 degrees.
Cream butter and sugar together. Add eggs one at a time till light and fluffy. add vanilla.
Sift 2 cups flour, salt, baking powder together then add them to creamed ingredients. Beat well. Drege Bluberries in about 1/2 cup flour. This helps them not smash when you are folding them in. Fold the berries in to mixture. Grease bundt pan and pour batter in Bake 1 hour and 15 minutes.