Blueberry Swirl Pound Cake


1 cup granulated sugar
½ cup butter- room temperature
3 eggs
2 tbsp lemon juice
1 tsp vanilla extract
1-1/2 cups all-purpose flour
¼ tsp baking powder
¼ tsp baking soda
½ tsp salt
½ cup sour cream
1 cup fresh blueberries
1/4 cup Blueberry Freezer Jam – divided
Preheat oven to 325 degrees.
Spray 2 – 9″ loaf pans with Bakers Joy (I highly recommend this product for all cakes)

In mixer- cream together your sugar & butter. Beat until fluffy.
Add eggs – one at a time & beating in-between each addition
Scrape bowl down. Add lemon juice & vanilla
Add in flour, baking powder, baking soda & salt.
Top with sour cream & then beat to combine – do not over mix.
Gently fold in blueberries by hand with large spatula
Pour into prepared pans.
Top each with jam & then run a knife through a couple times to swirl it throughout.
Bake 60- 75 minutes or until toothpick test is clean.
Cool on wire rack at least 10 minutes before removing from pan & then continue to cool on wire rack until room temperature before cutting.