Blueberry Pound Cake

1 cup butter, softened
2 cups sugar
4 eggs
3 cups flour
1 tsp. vanilla
½ tsp. salt
1 tsp. baking powder
2 cups blueberries, fresh or frozen (thawed, if frozen)

Cream butter and sugar, beating well. Add eggs one at a time, beating well after each. Add vanilla. Sift together 2 cups of flour, salt and baking powder. Add gradually to creamed mixture, beating well. Mix the remaining cup of flour with blueberries and gently fold into the batter. Bake at 325 degrees in a greased, floured tube pan for 1 hour and 15 minutes.

Picking blueberries in June has been a favorite family outing. We don't do it every year, but when we do, we end up with a lot of blueberries to share on special occasions. This is one good way to use them.