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Fresh Blueberry Pound Cake
Use fresh blueberries in this traditional pound cake. Prepare and bake the cake the day before it is to be served, for best results.

1 lb. butter (4 cubes) 4 c flour, divided
2 c sugar 4 c blueberries
8 eggs 4 T fresh lemon zest

Preheat oven to 300°F. Grease a tube pan or large loaf pan.

Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Gently fold in all but 3 Tablespoons of the flour into the creamed mixture, about 1/4 at a time. Toss the blueberries with the reserved flour and lemon zest, and fold this into the batter. Pour into prepared pan and bake for about 1 hour 20 minutes, or until cake tests done. Let cool in pan before turning out, then let pound cake stand overnight before serving.






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