Recipe: Deluxe Restaurant Blueberry Pound Cake Hunt

BLUEBERRY POUND CAKE HUNT

1 1/2 cups (3 sticks) unsalted butter, softened
2 1/2 cups granulated sugar
6 large eggs
1 tablespoon vanilla extract
3/4 teaspoon kosher salt
3 cups cake flour
2 cups fresh blueberries

Preheat oven to 325 degrees F. Grease and flour a 10-inch bundt pan.

Place butter and sugar in a large mixing bowl. Using hand-held or stand electric mixer, blend butter and sugar at low speed for five minutes. Increase to high speed and blend another five minutes.

Reduce mixer speed to medium and beat in eggs one at a time, mixing well after each addition. Add vanilla and kosher salt. Continue beating mixture for three minutes.

Using a hand-held wire whisk, gradually blend in all but two tablespoons of the flour.

Toss reserved two tablespoons of flour with fresh blueberries. Using a rubber spatula, gently fold berries into batter, being careful not to crush berries. Spoon batter into prepared pan.

Bake cake at 325 degrees F for 70 minutes. The cake is ready when a toothpick inserted into the center comes out clean. Remove cake from oven and set the pan on a wire rack to cool. When cake has cooled, remove it from the pan.

Makes 8 servings
Source: Chef Trinity Hunt, Deluxe Restaurant in Star News, Wilmington, NC, May 2011