Blueberry Poundcake

I adore poundcake.  It's just fun to try new types.  My son loves a poundcake with blueberry sauce.  For a recent bake sale, I knew that wouldn't be practical so I found this one that includes the blueberries IN the cake.  Thanks to  http://www.allrecipes.com/ for this new version.

2 tablespoons butter

1/4 cup white sugar

2 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup butter

2 cups white sugar

4 eggs

1 teaspoon vanilla extract

2 cups fresh blueberries

1/4 cup all-purpose flour

Preheat oven to 325 degrees F.  Grease a 10 inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar.  Mix together 2 3/4 cups flour, baking powder and salt.  Set aside.

In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.  Gradually beat in the flour mixture.  Dredge blueberries with remaining 1/4 cup flour, then fold into batter.  Pour batter into prepared pan.

Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.