Blueberry Pound Cake
1 cup butter, no substitutes
3 cups flour
2 cups sugar
1 1/2 teaspoons vanilla
1/2 teaspoon lemon extract
1/4 teaspoon baking soda
1 cup sour cream, 8 ounces
3 cups fresh or frozen blueberries
In a large mixing bowl, cream butter and sugar. Beat in extracts. Add eggs one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries.
Spoon into two greased and waxed paper lined 9x5x3 inch loaf pans. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the middle comes out clean. Cool in pans for 10 minutes before removing from pan to wire racks to cool Sprinkle with confectioner's sugar.
Note: If using frozen blueberries do not thaw them.
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