Blueberry Cake

A blueberry cake is especially delicious in July when blueberries are in season.

• 1 c butter, room temperature
• 2 c sugar
• 4 extra large eggs
• 3 c flour
• ½ t baking soda
• ½ t baking powder
• ½ t salt
• 1 c buttermilk
• 2 t vanilla extract
• 2 c blueberries

Grease and flour a ten inch tube pan (or bundt pan) and set aside. 

 

Preheat the oven to 325 degrees. 

In a medium bowl, mix flour, baking soda, baking powder and salt.  In a measuring cup mix together the buttermilk and vanilla extract and set aside.

  

In a large bowl beat the butter and sugar together.  Add eggs one at a time until light and fluffy. 

Alternately add the flour mixture and buttermilk mixture, starting with the flour mixture.  Gently fold in blueberries.

Pour into the prepared tube pan and bake on the lowest rack in the oven for an hour or until a wooden skewer or toothpick in the center comes out clean.  I use wooden skewers because they can reach the center of the cake to ensure the cake is done.  

Place the tube pan on a wire rack to cool for fifteen minutes, then remove and let it continue to cool on the rack.

When cool, sprinkle with confectionary sugar or mix 1 c confectionary sugar and 1 T milk and ice cake.