• 1 cup plus 2 tablespoons butter or margerine
• 2 1/4 cups sugar, divided
• 4 eggs
• 1 teaspoon vanilla
• 3 cups all-purpose flour, divided
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups fresh blueberries

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

from "The Country Place Cookbook: Favorite Recipes for Fresh Fruits and Berries" by Elizabeth Snare Smith
© 1995 Elizabeth Snare Smith