Blueberry Pound Cake

1 cup butter, softened
2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
3 cups flour, divided
1/2 teaspoon salt
1 teaspoon baking powder
1 pint fresh blueberries or 2 cups canned
    blueberries, drained and rinsed

Cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add vanilla extract. Sift 2 cups flour, salt and baking powder together. Add sifted ingredients to creamed mixture and beat. Dredge berries in remaining flour. Fold berry mixture gently into creamed mixture. Pour mixture into a tube pan which has been buttered and coated with sugar. Bake in preheated 325 degree F oven for 1 hour and 15 minutes.