Shelly's Recipe

LEMON BLUEBERRY SOUR CREAM CAKE

Category: Cakes

3 cup flour
1/4 tsp baking soda
1/2 tsp salt
1 cup butter
2 tsp lemon extract
3 cup sugar
6 eggs
1 cup sour cream
1 1/2 cup blueberries, fresh or frozen, dried

Grease and flour a 10-inch tube pan or use 6 mini loaf pans. In a medium bowl sift together the flour, soda, and salt. In large bowl cream the margarine with an electric mixer. Add the lemon extract and gradually add the sugar, and beat for 2 minutes. Beat in 2 eggs at a time, beating until thoroughly mixed after each addition and 2 to 3 minutes after the last addition.

On the lowest speed, add half of the flour, beating only until blended. Add all of the sour cream, then the balance of the flour. Mix until smooth. Stir in the blueberries. Pour into the prepared pan(s). Bake 60 to 80 minutes in the tube pan or 45 to 50 minutes in the mini-loaf pans. Loosen from pan(s) and remove immediately to cool.

NOTE: Freezes well!