1 c. and 2 tbsp. butter (I use butter flavor Crisco)
2 c. and 1/4 c. sugar
4 eggs
1 tsp. vanilla extract
3 c. all-purpose flour (2 3/4 c. and 1/4 c.)
1/2 tsp. salt
2 c. fresh blueberries or canned blueberries (well drained)

Grease a 10 inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar; set aside.

Cream remaining 1 cup butter. Gradually add 2 cups sugar, beating well. Add eggs one at a time, beating well. Then add vanilla; mix well.

Combine 2 3/4 cups flour, baking powder and salt. Gradually add to creamed mixture, mix well until blended. Dredge berries with remaining 1/4 cup flour; stir to coat. Fold berries into batter. 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. Remove and cool completely.