- 1 cup [225 g] butter, softened
- 2 cups [400 g] sugar
- 4 eggs
- 1 teaspoon [5 mL] vanilla
- 3 cups [420 g] all-purpose flour
- 1/2 teaspoon [2.5 mL] salt
- 1 teaspoon [5 mL] baking powder
- 2 cups [500 mL] fresh blueberries, or drained canned blueberries
- Butter, for the tube pan
- Sugar, for the tube pan
|
- Preheat oven to 325°F [160°C].
- Cream together softened butter and sugar; add eggs, one at a time.
- Beat until fluffy.
- Add vanilla.
- Sift together 2 cups [280 g] of the flour, salt and baking powder; add to creamed mixture and beat.
- Dredge berries into remaining 1 cup [140 g] of flour.
- Gently fold berry mixture into creamed mixture.
- Pour into an already buttered and coated with sugar tube pan.
- Bake into preheated oven, for 1 hour 15 minutes.
- Leave to cool in pan for 10 minutes, before unmolding onto a wire rack to cool completely.
|
