Gluten Free Blueberry Pound Cake

This simple pound cake is wonderful, and yes I ate the whole thing!

The last time my grandson came to visit he said, "Gammy I wuv buberries", but it was the end of his stay and I didn't have time to make him anything. He is coming tomorrow and I am making sure that he has something with buberries. I really think he'll like this and he can have a slice with his cereal in the mornings. Wrong you know how kids are he said he didn't like it. And wouldn't you know honey doesn't like blueberries, so I had no choice I had to eat the whole thing!

If you are not following a gluten free diet use regular all purpose flour and make it just the same. You will love it!

Gluten Free Blueberry Pound Cake  

 

Ingredients:

1 cup granulated sugar
1/2 Cup Salted Butter
2 eggs
1 Tbsp Vanilla Extract
1 Cup Milk
2 Cups All purpose Flour (I use Pillsbury Gluten Free Flour Blend)
2 tsp Baking Powder
2 Cups Blueberries, Fresh or Frozen

Directions:

Preheat your oven to 350 degrees. Grease a 9-inch loaf pan.
Cream together the butter and sugar.
Add the eggs, vanilla and milk beating well.
Add the dry ingredients and beat until well combined
Add blueberries and mix by hand gently with a spatula being careful not to crush the berries.
Pour batter into your loaf pan and bake for 60-75 minutes.
Allow to cool in pan for 10 minutes before removing to finish cooling.


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