Blueberry Pound Cake

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.

2. Cream the butter, sugar, and lemon zest together until light and fluffy.

3. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. In a separate bowl, whisk together 2 cups of flour, baking powder, and salt.

5. Mix the milk and sour cream in a small bowl.

6. Add the flour mixture to the creamed butter mixture, alternating with the milk mixture, beginning and ending with flour.

7. Toss the blueberries with the remaining 2 tablespoons of flour and gently fold into the batter.

8. Pour the batter into the prepared loaf pan and smooth the top.

9. Bake for 55-65 minutes until a toothpick inserted into the center comes out clean.

10. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.