Blueberry Lemon Pound Cake

Preheat oven to 350 degrees F. Butter a 9x5x2 3/4-inch loaf pan. Line the bottom with a piece of parchment or waxed paper and butter the paper. Lightly dust the pan with flour, shaking out the excess.

In a mixing bowl, cream 1 cup of butter and the sugar with an electric mixer until light and fluffy. Add the egg yolks, lemon zest and vanilla extract; beat until smooth. Add the sour cream and beat to combine. Sift the flour, baking powder and salt together, add to the butter mixture in three batches, stirring with a wooden spoon until just combined. Beat the egg whites in a bowl until they hold soft peaks.

Stir a third of the whites in to the batter to combine. Fold the remaining whites into the batter with a rubber spatula until just combined. Do not over mix. Fold the blueberries into the batter. Scrape into the prepared pan.

Bake for 35 minutes. Reduce the oven temperature to 325 degrees and bake 45 minutes longer or until pound cake is golden brown and a toothpick comes out clean when inserted in the center. Cool the cake in the pan on a rack for at least 1 hour.