SOUR CREAM BLUEBERRY LEMON POUNDCAKE
½ cup butter
½ cup sour cream
2/3 cup Cream of the West Roasted Wheat
1 ½ cups flour
¼ tsp baking powder
1/8 tsp baking soda
1 cup sugar
½ tsp vanilla
1 Tbsp lemon zest
2/3 cup fresh or frozen blueberries
Bring butter, sour cream, and eggs to room temperature.
Combine flour, baking powder, baking soda and Cream of the West Roasted Wheat
in a bowl and set aside.
In a large bowl beat butter on medium-high speed for 30 seconds. Gradually add sugar and beat 10 minutes or until mixture is light and fluffy. Add vanilla and eggs, one at a time, beating 1 minute after each egg addition and scrape bowl often. Stir in lemon zest.
Add flour mixture and sour cream to batter alternately, beating on low speed until just combined. Gently fold in blueberries.
Pour into buttered and floured loaf pan. Bake at 325 degrees for 60 – 75 minutes or until a toothpick inserted into the middle of the loaf comes out clean.
Cool on a rack 10 minutes. Remove from pan.