Blueberry Buttermilk Pound Cake!

 It's blueberry season in Kentucky and that makes me very happy!  Blueberries are quickly becoming

a more popular cash crop for Kentucky farmers looking for something to take the place of the dwindling tobacco market that used to be so widely grown.  

 I bought these blueberries at a local farmers market and they were grown on farm in Hawesville, Kentucky called Happy Hollow Blueberries!  They not only sell wholesale blueberries, but also blueberry plants if you are interested in starting your own blueberry growing operation.  They have over 50 varieties of blueberries.   The blueberries here in Kentucky get ripe about a month before the more northern states so it makes our blueberries attractive for shipping to other states.  

This blueberry pound cake is a great cake for a coffee cake or even a breakfast or brunch cake.  It's an easy cake to make, but it won't last long if it goes over like it does in our house.

 Here is what you will need:

1/2 cup butter (1 stick)

1/2 cup vegetable oil

2  1/2 cups sugar

4 large eggs

3 cups flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup buttermilk

2 tsp. vanilla

2 cups fresh blueberries (could use frozen)

Glaze

2 cups powdered sugar

3 Tbs. lemon juice

2 Tbs. milk or half and half cream

1/2 tsp. vanilla

Preheat oven to 350 degrees.

In a large mixing bowl cream the butter and sugar together.  Add the oil and eggs. 

Sift together the flour, baking powder, baking soda, and salt. 

Add the flour 1 cup at a time alternating with the addition of the buttermilk and ending with the flour.  Add the vanilla.  Mix just until blended.

Gently fold in the blueberries.  If you toss the blueberries with a couple tablespoons of flour before adding them to the batter,  they will not sink to the bottom of the pan.

Pour the batter into a Bunt pan that has been liberally sprayed with nonstick spray or greased well.  Bake for 1 hour and 10-15 minutes.   A pick inserted in the center should come out clean.

Remove and allow to sit in pan and cool for about 20 minutes before turning out onto a cake plate.

To make the glaze, simply stir together the powder sugar, lemon juice, milk or half and half and vanilla.  

Drizzle the glaze over the cake while it's still slightly warm.  The cake will drink in some of that glaze and become even more moist as it sits.  It's a pretty little cake to be so simple!