BLUEBERRY POUND CAKE

Ingredients

2 sticks butter, softened
1 stick oleo, softened
1 (8-ounce) cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour, plus more for
berries
2 teaspoons vanilla
1 pint fresh or frozen blueberries

Preparation

Cream together butter, oleo and cream cheese. Gradually add sugar. Add eggs alternately with flour, beating well after each addition. Add vanilla extract. Dredge berries in flour to coat and fold gently into batter. Bake in a well-greased and floured tube pan at 325 degrees for 1 hour and 30 minutes or until cake tests done. Cool slightly in pan then turn out of pan to cool completely.