Blueberry Poundcake

Whenever I think of pound cake I think of this heavy as a brick, dry, cake.  I've made a few in the past and have always made some sort of glaze or even a yummy custard to eat it with.  Just to help with the dryness. 

I started making this with a whole lot of butter and sugar.  The recipe also called for me to butter the pan and coat it with sugar.  In the end this made it taste like it had a crumble sugar crust all the way around.  

I was very happy with the batter when I added all the eggs.  Four to be exact.  It was pretty runny and I knew the batter wouldn't be too thick.  But, my goodness was it thick.  I was nervous about how this would end.  

I am glad they tell you to coat the blueberries in flour before adding them to the batter.  I learned this trick a couple of years ago.  I do this with my chocolate chips when I put them in yellow cake batter (I'll tell you more about that another day!).  Then they will float throughout the cake and not sink to the bottom.  Its great!

I put the cake in the oven to bake while I played with Murphy Man.  When the timer went off I checked it with one of my shish kabob skewers.  It was still doughy and I had to put it back in for an extra ten minutes. But when it came out it was surprisingly moist and delicious.  Also, the sugar coating gave it an added sweetness.  This is probably the best pound cake recipe I've found.  Enjoy!

Blueberry Poundcake Recipe found at Allrecipes.com