BLUEBERRY POUND CAKE
1 cup plus 2 tablespoons butter or margarine, divided
2 1/4 cups sugar, divided
1 teaspoon vanilla extract
3 cups all-purpose flour, divided
1 teaspoon baking powder
½ teaspoon salt
2 cups fresh blueberries, well drained
(if using frozen; do not thaw, rinse and dust with flour)
Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with ¼ cup sugar; set aside.
Cream remaining 1 cup butter; gradually add remaining 2 cups sugar, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well.
Combine 21/4 cups flour, baking powder, and salt; gradually add to creamed mixture, beating until well blended. Dredge blueberries with remaining ¼ cup flour; stir to coat well.
Fold blueberries into batter. Pour batter into prepared pan.
Bake at 325 for 1 hour and 10 minutes; remove cake from pan, and let cool completely. Yield: one 10-inch cake