Blueberry Pound Cake

1 c. plus 2 tbsp. margarine, divided
2 1/4 c. sugar, divided
4 eggs
1 tsp. vanilla extract
3 c. plain flour, divided
1 tsp. baking powder
1/2 tsp. salt
2 c. fresh, canned or frozen blueberries

Grease a 10 inch tube pan with 2 tablespoons margarine; sprinkle pan with 1/4 cup sugar and set aside. Cream 1 cup margarine, gradually adding 2 cups sugar. Beat well. Add eggs, one at a time. Add vanilla and mix. Combine 2 3/4 cups flour, baking powder and salt; gradually add to creamed mixture beating just until blended. Coat blueberries in 1/4 cup flour and fold berries in batter carefully. Pour into pan and bake at 325 degrees for 1 hour and 10 minutes. Cool in pan 10 minutes; remove and cool on rack.

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