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1 cup butter, no substitutes 3 cups flour 2 cups sugar 1 1/2 teaspoons vanilla 1/2 teaspoon lemon extract 6 eggs 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. |