Blueberry Pound Cake is one of my all time favorite summer recipes. I found it in a Cajun cook book years ago, and have been making it since.
Here's the recipe:
1 cup softened butter (not margarine)
2 cups sugar
1 teaspoon vanilla
3 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 pint fresh blueberries, washed and drained (I used frozen yesterday)
Cream butter and sugar. Add vanilla and eggs. Add 2 cups flour, salt, baking powder. Beat thoroughly. Dredge blueberries in remaining flour. Gently fold into batter. Pour into greased, floured bundt pan. Bake at 325*F for 1 1/4 hours or until toothpick poked into cake comes clean. Dust with powdered sugar, if desired.
I hope you'll try this fabulous recipe for a yummy summer treat! (btw it's better the next day)