Lemon Blueberry Pound Cake

I posted a picture of a lemon blueberry pound cake from my Instagram onto Facebook a couple of weeks ago. I had no idea that a simple photo would garner so many emails. Everyone wanted the recipe! The recipe makes two loaf pan sized cakes. They freeze beautifully, so you can enjoy one now and save the other for fall.

2 sticks butter, softened
2 cups sugar
6 eggs
1 cup sour cream (8 oz. container)
1/4 tsp. baking soda
1/4 tsp. salt
3 cups all-purpose flour
1 tsp. vanilla extract
1/2 tsp. lemon extract
1 1/2 cups cups blueberries (mine was pushing 2 cups)
1 tsp. lemon zest

Toss the blueberries with a tablespoon or two of flour and set aside. Cream butter until light and fluffy. (About 5 minutes with a stand mixer on medium speed.) Slowly add the sugar. Let beat 5 minutes more. Add the eggs one at a time. Combine the flour, baking soda and salt. Add 1/2 of the flour mixture to the bowl. Mix in on lowest speed. Add all of the sour cream. Continue mixing on low. Add the remaining flour. Stir in the extracts and zest. Turn mixer off. Gently fold in the blueberries. Spoon into two greased loaf pans and bake at 325 degrees for 60-70 minutes.

Notes:  I buttered and floured my pans rather than used a cooking spray or Baker's Joy. I used two 9x5 pans. I had some vanilla sanding sugar (a course sugar that I found at Michaels) and sprinkled some on the top of each cake before baking - not necessary but was really good!