Blueberry Lemon Pound Cake

Directions

• Preheat oven to 350°. Spray 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan with no-stick cooking spray for baking (or grease and flour); set aside. Toss blueberries with 1 tablespoon of the flour in medium bowl until evenly coated; set aside. Combine remaining flour, baking powder and salt in medium bowl; set aside.




• Beat sugar and I Can’t Believe It’s Not Butter!® Spread with electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla. Beat in flour mixture until just blended. Stir in blueberries and lemon peel. Spoon batter into prepared pan.




• Bake 1 hour 10 minutes or until lightly browned and toothpick inserted in center of cake comes out clean. Cool 10 minutes on wire rack; remove from pan and cool completely.