Blueberry Pound Cake

Ingredients

Wanda Stinson, Butler County

2 sticks butter, softened

1 stick margarine, softened

1 (8 oz.) cream cheese, softened

3 cups sugar

6 large eggs

3 cups all-purpose flour, plus about ½ cup for dredging berries

2 tsp. vanilla

1 pint fresh or frozen blueberries

Preparation

Cream together butter, margarine, and cream cheese.  Gradually add sugar.  Add eggs, mix well, add vanilla, and flour.  Dredge berries to coat and fold gently into batter.  Lightly spray a tube pan with Baker’s Joy.  Bake at 325 degrees for 1 hour and 30 minutes.  Cool in pan for 10 minutes, turn out of pan on rack and completely cool.