1 cup butter, softened (no substitutes)
2 cups sugar
1 teaspoon vanilla
3 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 pint fresh blueberries, rinsed and drained
Powdered sugar or flour
Preheat oven to 325 degrees. Cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add vanilla. Sift two cups flour, salt and baking powder together. Add sifted ingredients to creamed mixture and stir well.
Dredge berries in remaining flour. Gently fold floured berries into the batter. Grease and dust a tube pan with powdered sugar or flour; pour batter into the prepared pan.
Bake for one hour and 15 minutes or until pound cake tests done.