Lemon Blueberry Sour Cream Cake From the Kitchen of Mark and Laura Goadrich, 2006-04-26 Found this on the Sea Holly Bed & Breakfast website. We made this for Mark's 29th birthday and it was wonderful!

Prep Time:  15 minutes Cook Time:  90 minutes Categories:  American  Dessert  Veggie Yields:  16 slices

Directions

1. Preheat oven to 350 degrees. Grease and flour your bundt pan. In mediumm bowl, sift flour, baking soda and salt.
2. Using electric mixer, cream the butter, adding lemon extract and slowly mixing in the sugar for 2 minutes. Add and beat the eggs 2 at a time until thoroughly mixed and 2-3 minutes extra when finished.
3. On low, add half the flour mix only until blended. Add the sour cream then rest of flour mixture, mix until smooth. Finally stir in blueberries, not too much to avoid pulping them.
4. Pour mixture into bundt pan. Place pan on jelly roll to avoid spill when rising and overflowing in the oven and bake for 60-90 minutes in 350 degree oven. (We've found it usually takes longer, 90 min-2 hours). Cool for 20 minutes, then flip the pan onto a cooling rack. Slice and serve with ice cream!