Blueberry Pound Cake

Directions

1. 1
   Preheat oven to 300°.
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.