Blueberry Pound Cake

Blueberry Pound Cake

1 cup plus 2 tablespoons of butter, softened and divided
2 1/4 cups of granulated sugar, divided
4 eggs
1 teaspoon of vanilla extract
3 cups of all-purpose flour, divided
1 teaspoon of baking powder
1/2 teaspoon of salt
2 cups of fresh or frozen blueberries, well drained

Grease a 10? tube pan with the two tablespoons of butter.  Sprinkle the pan with 1/4 cup of
sugar and set aside.

Cream the remaining 1 cup of butter, gradually add the remaining 2 cups of sugar and beat
well.  Add the eggs, one at a time.  Add the vanilla, mixing well.  Combine 2 3/4 cups of flour,
baking powder and the salt.  Gradually add to the creamed butter mixture, beating well.  Dredge
the blueberries into the reserved 1/4 cup of flour to coat well.  Fold the blueberries into the bat-
ter and pour into the prepared pan.  Bake at 325 degrees for 70 minutes.  Cool in pan for 10
minutes then remove.

Glaze:

2 cups of sifted 10x confectioner?s sugar
2 or more tablespoons of milk
1 tablespoon lemon extract

Mix until the right consistency and pour over the cooled cake.
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Did You Know?

Lettuce loves fat.  You can easily remove
excess fat from soups and stews by drop-
ping a few lettuce leaves in the pot.  The
fat will cling to the lettuce leaves.