Blueberry Pound Cake

Blueberry Pound Cake                                                                                                                                          

  • 1 cup plus 2 tablespoons butter or margarine, divided

  • 2 1/4 cups sugar, divided

  • 4 eggs

  • 1 teaspoon vanilla extract

  • 3 cups all-purpose flour, divided

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with ¼ cup sugar; set aside.

  • 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.