Blueberry Pound Cake

This is a little work but it's dense and delish! It originally called for almond extract but I used lemon b/c some peeps around here don't love almond extract. Naturally the lemon was fabulous.

Blueberry Pound Cake

1 C butter, softened

3 C sugar

6 eggs, separated

1 C sour cream

1/4 tsp baking soda

3 C all-purpose flour

1 tsp vanilla

1 tsp lemon extract

1 tsp butter flavoring

1 1/2 C fresh or frozen blueberries

In a mixing bowl, cream butter; gradually add sugar and mix well. Add egg yolks, one at a time, beating well after each addition.

In a separate bowl, combine sour cream and baking soda. Add alternately with the flour to creamed mixture. In another bowl, beat egg whites until stiff peaks form. Fold egg whites, extracts, and butter flavoring into batter. Gently stir berries into batter.

Spoon into a greased 10-inch bunt pan. Bake at 350 degrees for 60-70 minutes or until it tests done.

Altered slightly from original recipe found on allrecipes.com