LEMON BLUEBERRY BUTTERMILK POUND CAKE

Ingredients:

3 cups flour
3 cups sugar
1 cup butter flavored Crisco
1 cup buttermilk
6 eggs, separated
¼ teaspoon salt
¼ teaspoon baking soda
2 teaspoons lemon flavoring
1 cup fresh blueberries (we recommend adding another ½ cup for a total of 1½)
Zest of 1 lemon

Directions:

Blend sugar and shortening.  Add egg yolks, one at a time, and blend after each addition.  Add flavoring and lemon zest.  Sift dry ingredients together and add to first mixture alternately with buttermilk.  Begin and end with dry ingredients.  Beat egg whites until stiff and carefully fold into mixture.
Gently fold in blueberries.  Pour batter into greased and floured Bundt pan.  Bake at 350 degrees about 1 hour and 10 minutes.