Appalachian Blueberry Pie - Apricot-Filled Blueberry Biscuits - Blueberry Baskets - Blueberry Cake - Blueberry Cornmeal Cake -
Blueberry Corn Muffins - Blueberry Custard - Blueberry Graham Cake - Blueberry Ice Cream Pie - Blueberry Italian Cheesecake -
Blueberry Lattice-Top Pie - Blueberry Lemon Pound Cake - Blueberry Monkey Bread - Blueberry Muffins - Blueberry Orange Chiffon Pie - Blueberry Orange Muffins - Blueberry Patch Pound Cake - Blueberry Pie - Blueberry Pudding with Hard Sauce - Blueberry Sorbet -
Blueberry Sour Cream Cake - Blueberry Spice Cake - Blueberry Vinaigrette - Blue Wally Pancakes - Boo Berry Bats Over Blue Moons - Chocolate Blueberry Bundt Cake - Crumb-Topped Blueberry Oatmeal Cake - Fourth of July Parfait - Frozen Blueberry Parfait -
Low-Fat Blueberry Pancakes - Low-Fat Lemon Blueberry Chicken Salad - Red, White and Blue Berry Pound Cake -
Refrigerator Blueberry Pudding - Roast Duck with Blueberry Sauce - Savory Blueberry Sauce
Blueberry Corn Muffins - Blueberry Custard - Blueberry Graham Cake - Blueberry Ice Cream Pie - Blueberry Italian Cheesecake -
Blueberry Lattice-Top Pie - Blueberry Lemon Pound Cake - Blueberry Monkey Bread - Blueberry Muffins - Blueberry Orange Chiffon Pie - Blueberry Orange Muffins - Blueberry Patch Pound Cake - Blueberry Pie - Blueberry Pudding with Hard Sauce - Blueberry Sorbet -
Blueberry Sour Cream Cake - Blueberry Spice Cake - Blueberry Vinaigrette - Blue Wally Pancakes - Boo Berry Bats Over Blue Moons - Chocolate Blueberry Bundt Cake - Crumb-Topped Blueberry Oatmeal Cake - Fourth of July Parfait - Frozen Blueberry Parfait -
Low-Fat Blueberry Pancakes - Low-Fat Lemon Blueberry Chicken Salad - Red, White and Blue Berry Pound Cake -
Refrigerator Blueberry Pudding - Roast Duck with Blueberry Sauce - Savory Blueberry Sauce
Blueberry Patch Pound Cake
1 cup butter, softened
1 cup sugar
4 eggs
1 tsp vanilla
1/2 tsp salt
1/4 tsp ground nutmeg
1 1/2 cups flour
1 cup Gingerich Farms blueberries
1/4 cup chopped pecans
In large bowl, beat together butter and sugar at medium speed until light and fluffy. Add eggs, vanilla, salt and nutmeg. Beat until thoroughly blended. Reduce mixer speed to low and add flour, 1/2 cup at a time, beating just until blended. Gently fold in blueberries and pecans. Spread evenly in greased and floured 9 x 5 x 3 loaf pan. Bake in preheated 325 degree oven until cake tester inserted near center comes out clean, about 60 to 70 minutes. Cool on wire rack 10 minutes. Remove from pan and cool completely. Yield: 8 serving.
1 cup butter, softened
1 cup sugar
4 eggs
1 tsp vanilla
1/2 tsp salt
1/4 tsp ground nutmeg
1 1/2 cups flour
1 cup Gingerich Farms blueberries
1/4 cup chopped pecans
In large bowl, beat together butter and sugar at medium speed until light and fluffy. Add eggs, vanilla, salt and nutmeg. Beat until thoroughly blended. Reduce mixer speed to low and add flour, 1/2 cup at a time, beating just until blended. Gently fold in blueberries and pecans. Spread evenly in greased and floured 9 x 5 x 3 loaf pan. Bake in preheated 325 degree oven until cake tester inserted near center comes out clean, about 60 to 70 minutes. Cool on wire rack 10 minutes. Remove from pan and cool completely. Yield: 8 serving.