2 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 c. butter, soft
1 1/4 c. sugar
1 tsp. vanilla
1/2 tsp. grated lemon rind
2 lg. eggs
1 c. sour cream
See filling & topping at end of recipe

Stir together flour, baking powder and soda. In the large bowl of electric mixer, at medium speed thoroughly beat together butter, sugar, vanilla and lemon rind. Beat in eggs, one at a time, then cream.

At low speed gradually beat in flour until blended. Turn about 1/3 of the batter into greased and floured 9 inch tube pan (greased and floured). Sprinkle with the blueberry filling. Repeat layers. Spread with remaining batter. Sprinkle with topping.

Bake on the rack below center, in a preheated 350 degree oven until cake tester comes out free of batter, about 50 minutes. Loosen edges and around tube and turn out on rack; cool completely. Insert on a cake platter. Dust with powdered sugar if necessary.

Blueberry Filling: Stir together 2 tablespoons of sugar, 1 cup wild blueberries and 1/2 cup walnuts, chopped medium fine.

Topping: Stir together 1 tablespoon sugar and 1/2 teaspoon ground cinnamon.

P.S. Takes about 1 hour to put together and is worth every minute. Enjoy!