ALMA EACHO’S BLUEBERRY POUND CAKE
1 c. plus 2 Tbs. butter  
3 c. all-purpose flour, divided
2¼ c. sugar, divided
1 tsp. baking powder
6 eggs
½ tsp. salt
1 tsp. vanilla extract
2 c. fresh blueberries or canned blueberries, well drained
Set oven to 375°F. Grease a 10-inch tube or Bundt pan with 2 Tbs. butter.  Sprinkle pan with ¼ c. sugar; set aside. Cream remaining 1 c. butter; gradually add remaining 2 c. sugar. Add eggs, one at a time, beating well after each addition.  Combine 2¾ c. flour, baking powder, and salt. Gradually add to creamed mixture, beating until well blended. Dredge blueberries and remaining ¼ c. flour; stir to coat well. Fold blueberries into batter. Pour into prepared pan. Bake for 1 hour, 10 minutes or until cake tests done. Cool in pan 10 minutes. Remove from pan and let cool completely.
This recipe appeared in Gazette-Journal Aug. 3, 2007; it was a Gloucester County Fair winner, submitted by Alma Eacho.
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