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BLUEBERRY POUNDCAKE

- from Cupcake recipe
1 c. butter, softened
2 c. sugar
4 eggs
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. salt
3 c. all-purpose flour
1 pt. fresh blueberries or 2 c.
canned berries, drained
Cream butter and sugar and add eggs one at a time. Beat until fluffy. Add
vanilla. Sift 2 cups flour, salt and baking powder; add to creamed mixture and
beat. Dredge berries in remaining cup of flour. Fold berry mixture gently into
creamed mixture. Pour into a tube pan that has been buttered and coated with
sugar. Bake at 325 degrees for 1 hour and 15 minutes.
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