Last night was such a special night in our ministry at church because the lady that led the mission trip to Peru came to talk with us. You might recall that we knit 73 scarves that went on the trip as gifts for the kids, interpreters and teachers. It was wonderful to have her come back and tell us how much those gifts were enjoyed and to tell us a little bit more about what is happening there. We have a trip twice a year and are firming up plans for what to take for Christmas gifts now.
And I gave a little teaser about the Blueberry Pound Cake and it took until yesterday when I made it again to take to church to finally remember to get it up on the blog! It really is quite tasty and easy to do, so be sure to take advantage of the fresh blueberries before they all disappear from the store shelves.
Paula Deen’s Blueberry Pound Cake
1 stick butter
1/4 c vegetable shortening
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1/2 t salt
1/4 teaspoon baking powder
1/2 cup milk
1 teaspoon vanilla
1 heaping cup fresh blueberries, tossed in flour so they don't sink (though you can see that mine still did!)
Preheat oven to 350 degrees.
Stir dry ingredients in a bowl and set aside. Cream butter and shortening, add sugar a little at a time until well mixed. Add eggs, 1 at a time, beating after each egg. Add dry ingredients to mixer alternately with milk, starting and ending with the dry ingredients. Mix in vanilla, then gently fold in blueberries. Pour in to a greased and floured 9x5 loaf pan and bake for 60-70 minutes, until a toothpick inserted in the center of the cake comes out clean.
** Linking to Tasty Tuesday