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

Grease a 10 inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar. Cream remaining 1 cup butter; add remaining 2 cups sugar, beating well. Add eggs, one at a time, beating well. Add vanilla; mix well.

Combine 2 3/4 cups flour, baking powder and salt. Gradually add creamed mixture, beating until well blended. Dredge blueberries with remaining 1/4 cup flour. Stir to coat well. Pour batter into prepared pan.

Bake at 325 degrees for 1 hour and 10 minutes or until cake tests done. Cool in pan 10 minutes or until cake tests done. Cool in pan 10 minutes; remove cake from pan and let cool completely.