Mountain Mama Pound Cake
(with local organic blueberries)

This recipe is versatile. You can add any fruit, jams, fudge, nuts or whatever you have on hand to make this classic old-time dessert. I used this recipe for my wedding cake, with fresh edible flower petals and lemon peel throughout it, and it was divine and memorable. It is a very forgiving recipe; perfect for playing and experimenting.

Cream together:
2 sticks soft butter
3 cups raw sugar
1/4 tsp. sea salt

Add 6 large farm eggs at room temperature, one at a time, mixing. Add 3 cups unbleached organic flour. Stir. Add 1 cup sour cream, 1 cup fresh blueberries, 2 tsp. lemon zest and 1 tsp. vanilla. Bake at 350 degrees in greased and floured tube pan for 75 minutes. Freezes very well.