2 cups sugar
1-cup butter, softened
1-tablespoon pure vanilla extract
3 cups flour, divided
½ teaspoon baking powder
2 cups fresh or frozen blueberries thaw if frozen
1 cup coarsely chopped pecans (I leave them out)
In a large mixing bowl, beat sugar and butter until light and fluffy.
Beat in eggs, one at a time until well blended.
Mix 2 cups flour and baking powder; gradually beat into creamed mixture until smooth.
Mix blueberries, pecans and remaining flour until coated.
Carefully fold into batter.
Sprinkle 1 tablespoon granulated sugar into bottom of a greased 10-inch tube pan, then pour in batter.
Bake 1 hour 15 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes.
Invert on cooling rack; cool completely.
Sprinkle with powdered sugar when serving.