Easy cake to serve as a dessert with ice cream, or as a coffee cake for a breakfast or brunch.
Preheat oven to 325. Cream butter and sugar together. Add eggs, one at a time. Add vanilla. Sift dry ingredients together. Reserve 1/2 c. flour mixture. Add remaining flour to batter and beat well. Dredge blueberries in the reserved flour. Fold gently into batter. Spoon into greased and floured bundt pan. Bake for 1 hour and 15 minutes.
Recipe is courtesy of: Mom