Blueberry Pound Cake - cooking recipe

Ingredients

1 c. plus 2 Tbsp. butter or margarine, divided
2 1/2 c. sugar, divided
4 eggs
3 c. all-purpose flour, divided
1 tsp. baking powder
1/2 tsp. salt
2 c. fresh blueberries or canned blueberries, well drained

Preparation

Grease a 10-inch tube pan or a Bundt pan with 2 tablespoons butter.
Sprinkle pan with 1/4 cup sugar.
Set aside.
Cream remaining 1 cup butter with remaining 2 cups sugar.
Beat well. Add eggs, one at a time, beating well.
Add vanilla; mix well. Combine 2 3/4 cups flour with the baking powder and salt. Gradually add to the creamed mixture, beating until well blended. Dredge blueberries with remaining 1/4 cup flour.
Stir to coat well.
Fold the blueberry and flour mixture into the batter.