Blueberry Pound Cake

• 1 c. plus 2 Tbsp. butter, divided
• 1 1/4 c. sugar, divided
• 4 eggs
• 1 tsp. vanilla
• 3 c. all-purpose flour, divided
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 c. fresh blueberries

1. Grease a 10-inch tube pan with 2 tablespoons butter.
2. Sprinkle pan with 1/4 cup sugar; set aside.
3. Cream remaining 1 cup butter, gradually add remaining 2 cups sugar, beating well.
4. Add eggs, one at a time, beating well after each addition.
5. Add vanilla.
6. Combine 2 3/4 cups flour, baking powder, and salt; add gradually to creamed mixture, beating until well blended.
7. Dredge blueberries in remaining 1/4 cup flour.
8. Stir to coat well.
9. Fold blueberries into mixture.
10. Pour into prepared pan.
11. Bake at 325u0b0 for 1 hour and 10 minutes.

butter, sugar, eggs, vanilla, allpurpose flour, baking powder, salt, fresh blueberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=398791 (may not work)