Blueberry Pound Cake

1. 1

   Preheat oven to 300u00b0.

2. 2

   Lightly butter 2 loaf pans or tube pan. In a large bowl, cream the butter and sugar until fluffy.

3. 3

   Beat in eggs one at a time.

4. 4

   Gently fold in all but 3 tablespoons of flour 1/4 cup at a time.

5. 5

   Toss blueberries with lemon rind and remaining flour.

6. 6

   Fold into batter and pour into pan(s).

7. 7

   Bake 1 hour and 30 to 50 minutes, depending on pan size.

8. 8

   Cool completely before unmolding.

9. 9

   Let stand overnight before serving.

10. 10

    Can be prepared several days ahead and can be frozen.

No nutritional information available.

No additional tips available.