1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 pint fresh blueberries -OR-
2 cups canned blueberries, drained and rinsed

Preheat oven to 325°F.

Cream butter and sugar. Add eggs, one at a time and beat until light and fluffy. Add vanilla. Sift dry ingredients together. Reserve 1 cup flour mixture.

Add remaining flour to batter; beat well. Dredge berries in reserved flour mixture. Fold gently into batter. Spoon into greased and floured tube or Bundt pan.

Bake at 325°F for 1 hour 15 minutes or until a toothpick inserted in center comes out clean. Begin checking cake after the 1 hour mark (without leaving oven open too long).

Note: Grease pan with butter and “flour” with sugar.

Submitted by: Doreen Ross