Blueberry Pound Cake

1 cup Butter (no substitutes), softened
3 cups Sugar
1 1/2 tsp. Vanilla
1/2 tsp. Lemon Extract
6 Eggs
3 cups Flour
1/4 tsp. Baking Soda
1 cup Sour Cream
3 cups Fresh Blueberries

In a large mixing bowl, cream butter and sugar.
Beat in the vanilla and lemon extracts.
Add eggs one at a time, beating well after each addition.
Combine flour and baking soda; add to creamed mixture alternately with sour cream.
Fold in blueberries.

Spray 2 9x5x3 loaf pans.
Bake at 350 for 60-65 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10-15 before removing from pans to wire racks.